Bakery waste in sheep diets: intake, digestibility, nitrogen balance and ruminal parameters

Abstract

-The objective of the study was to evaluate the effects of bakery waste inclusion (0; 25; 50; 75 and 100%, DM basis) in proportion to corn meal in the energetic mixture of the concentrate on intake, digestibility, nitrogen balance and ruminal parameters in sheep. Five male lambs with body weight of 30 kg were used in a 5 × 5 Latin square design. Experimental diets were composed of concentrate and Tifton 85 (Cynodon spp.) hay in a 60:40 forage:concentrate ratio. The concentrate rations were composed of corn meal, soybean meal and bakery waste. The bakery waste:corn meal ratio corresponded to the inclusion of, approximately, 0, 7, 14, 22 and 30% (DM basis) of bakery waste in the diet. There was no effect of bakery waste inclusion on the intake and digestibility of nutrients, nor on nitrogen balance, pH values or concentrations of volatile fatty acids. However, the ammonia nitrogen concentration showed negative linear response in relation to the level of inclusion, in which each increase of 1% bakery waste promoted reduction of 0.11 mg/dL in the concentration of ammonia nitrogen. This fact may be related to the increase in ruminal availability of energy, which allows greater use of ammonia for microbial growth.Bakery waste can replace corn meal in concentrate rations for sheep.

Graded substitution of grains with bakery by-products modulates ruminal fermentation, nutrient degradation, and microbial community composition in vitro

“…So far only one study has investigated the effect of the substitution of cereals with BBP on ruminal fermentation parameters (Franca et al, 2012). In line with Figure 2.…”

“…Although these products are wholesome, their use for human consumption is largely prevented due to consumers' preferences and business policy. Thus, a large volume of bakery by-products (BBP) has become available, resulting in the emergence of a whole new segment of the feed industry (Wing, 1964;Franca et al, 2012).…”

Citrus pulp in lamb diets: intake, digestibility, and ruminal parameters

“…This is in accordance with the observation that the intake of other nutritional components was not influenced either. Similarly, França et al (2012) and Zeoula et al (2003) did not observe any effects on NEm when corn was replaced by bakery waste or cassava flour. ELm-i = Net energy for maintenance intake.…”

Nutritional Evaluation of Some Unconventional Dietary Energy Sources in Ruminants Rations

“…Fat supplementation can effectively increase the energy density of rations while providing adequate fiber and forage (Abou Ward et al, 1997). França et al (2012) reported that bakery waste can be included in sheep diets without adverse effect on feed intake, digestion coefficients, ruminal pH and volatile fatty acids concentration, as well as increasing ammonia nitrogen utilization by rumen microflora. Adding non-protein nitrogen (urea) might probably reduce to somehow, the adverse effect of dietary fat supplementation (Salama et, al 1999).…”