Combinações de fontes de nitrogênio não proteico em suplementos para novilhos Nelore em pastejo

Ítavo, Luís Carlos Vinhas; Ítavo, Camila Celeste Brandão Ferreira; Dias, Alexandre Menezes; Franco, Gumercindo Loriano; Pereira, Luiz Carlos; Leal, Eduardo Souza; Araújo, Hilda Silva; Souza, Aparecido Ribeiro de

doi:10.1590/s1519-99402016000300011

Cited by 11 publications

(7 citation statements)

References 8 publications

(7 reference statements)

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“…Heifers consuming supplementation composed of mixed urea and slow urea were found to chew more than those supplemented with mineral salt and urea (535.71 and 543.21 x 490.93 and 476.79 min day -1 , respectively). The supplementation by mixed urea could have resulted in failures of the synchrony between the degradation of the fibrous carbohydrates and the sources of non-protein nitrogen contained in the supplement (ÍTAVO et al, 2016). This may be justified by the increased rumination time of the animals, even when they presented lower intake of dry matter in relation to the other diets.…”

Section: Resultsmentioning

confidence: 99%

“…The number of chews per ruminated cuds differed in that heifers supplemented with slow urea presented more chews compared to those supplemented with salt, urea and mixed urea (58.58 x 53.89, 53.58 and 53.55 chews / cuds). The possible explanation for the greater chew per cuds ratio of heifers supplemented with slow urea is that the urea capsule coating may become a physical barrier to the access of the microorganisms, thus causing the degradation process to be reduced to the point where both solubility and the availability of nitrogen by ruminal microorganisms decrease (ÍTAVO et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

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Comportamento ingestivo de novilhas Nelore em pastejo no período seco suplementadas com sal mineral e tipos de ureia

Resende

Silva

Costa

et al. 2018

SCA

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In this study, the feeding behavior of Nellore heifers receiving supplements containing mineral salt, conventional urea and slow release urea during the grazing stage at Brachiaria brizantha-based pastures during the dry period of the year was evaluated. Fifty-six heifers with approximately 284.72 ± 27.48 kg of body weight were used, distributed in a completely randomized design with four different treatment types: mineral salt; Urea - supplementation with 8.18% conventional urea; Mixed urea - supplementation with 4.09% conventional urea and 4.39% slow release urea and slow urea - supplementation with 8.78% slow release urea. Animals supplemented with mineral salt had longer grazing times compared to those supplemented with mixed urea, slow urea and regular urea. The dry matter intake, neutral detergent fiber and total digestible nutrients presented a similar effect, with higher values for heifers consuming supplements containing regular urea and slow urea compared to those of mixed urea. However, when the efficiency of hourly intake was evaluated, the animals that received urea supplement were more efficient in relation to the other treatments. The number of grazing periods for heifers receiving slow urea supplementation was higher compared to heifers receiving salt and mixed urea. The duration of grazing and rumination periods was longer for heifers receiving salt supplementation and mixed urea than those receiving regular urea and slow urea. It is recommended to use supplements at the level of 0.3% of body weight for heifers receiving conventional urea.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Comportamento ingestivo de novilhas Nelore em pastejo no período seco suplementadas com sal mineral e tipos de ureia

Resende

Silva

Costa

et al. 2018

SCA

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“…The rate of N release should be dependent on the rate of degradation of the carbohydrate source, where ammonia production in synergism with ruminal content energy metabolism is a decisive factor in microbial protein formation 6 .…”

Section: Discussionmentioning

confidence: 99%

“…Then 200 mL of distilled water was added and the samples were taken to the water bath (39.5 °C) in stirring. The total analysis time was 360 min, and a 2 mL aliquot (in triplicate) was removed from the supernatant at times 0, 30, 60, 120, 180, 240, 300 and 360 min, according to methodology described to Ítavo et al 6 .…”

Section: Methodsmentioning

confidence: 99%

“…This practice can increase the speed of rumen starch fermentation and reduce the intensity of ammonia release from urea, synchronizing both factors for microbial protein synthesis 6 and increase the acceptability of urea by animals in concentrates 7 . Improvement of extruded urea production techniques, increase of protein equivalent to 200% crude protein (CP) levels, and utilization for various productive purposes in ruminants has intensified, demanding research aiming to characterize the modifications that processing promotes in the ingredients used, as the demand for use of alternative products is increasing in ruminant diets.…”

Section: Introductionmentioning

confidence: 99%

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Calorimetry, physicochemical characteristics and nitrogen release from extruded urea

Kozerski

Ítavo

et al. 2021

Sci Rep

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Our hypothesis was that extrusion of urea associated with corn may reduce N solubilization and increase the nutritional quality of this food for ruminants. We aimed to physically and chemically characterize a corn and urea mixture before and after the extrusion process. It was evaluated morphological differences by scanning electron microscopy, nitrogen solubilization, and compound mass loss by thermogravimetry. In scanning electron microscopy, extruded urea showed agglomerated and defined structures, with changes in the morphology of starch granules and urea crystals, differing from the arrangement of the corn and urea mixture. The extruded urea maintained a constant nitrogen release pattern for up to 360 min. In thermogravimetry, extruded urea presented a higher temperature to initiate mass loss, that is, the disappearance of the material with increasing temperature, but the mass loss was lower when compared to the first event of the corn and urea mixture. In conclusion the process of extrusion of urea with corn modifies the original structures of these ingredients and controls the release of nitrogen from the urea, maintaining in its formation an energy source optimizing the use of nitrogen by ruminal bacteria, because the more synchronized the release of starch (energy) and nitrogen, the better the use by ruminal microorganisms.

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Association of ionophores, yeast, and bacterial probiotics alters the abundance of ruminal microbial species of pasture intensively finished beef cattle

Mombach

Cabral

Lima

et al. 2021

Trop Anim Health Prod

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Combinações de fontes de nitrogênio não proteico em suplementos para novilhos Nelore em pastejo

Cited by 11 publications

References 8 publications

Comportamento ingestivo de novilhas Nelore em pastejo no período seco suplementadas com sal mineral e tipos de ureia

Comportamento ingestivo de novilhas Nelore em pastejo no período seco suplementadas com sal mineral e tipos de ureia

Calorimetry, physicochemical characteristics and nitrogen release from extruded urea

Association of ionophores, yeast, and bacterial probiotics alters the abundance of ruminal microbial species of pasture intensively finished beef cattle

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