Consumo, digestibilidade e balanço de nitrogênio de rações contendo diferentes teores de torta de murumuru em dietas para ovinos

Abstract

This study aimed to assess the potential use of increasing levels of murumuru cake (Astrocaryum murumuru var. murumuru, M art.) (MC) in sheep diets as a replacement for Mombasa grass (Panicum maximum Jacq). Metabolic tests were performed with 20 castrated male sheep at Embrapa Amazônia Oriental, Belém, Pará, during 26 days. The experiment was arranged in a completely randomized design, with five diets and four replications. MC0: 100% grass; MC10: 10% MC and 90% grass; MC20: 20% MC and 80% grass; MC40: 40% MC and 60% grass; and MC60: 60% MC and 40% grass. The intake and the coefficient of apparent digestibility of dry matter (DMI and CDDM), organic matter (OMI and CDOM), crude protein (CPI and CDCP), neutral detergent fiber (NDFI and CDNDF), acid detergent fiber (ADFI and CDADF), ether extract (EEI and CDEE), cellulose (CELI and CDCEL), hemicellulose (HEMI and CDHEM), and nitrogen balance (NB) of experimental diets were determined. The intake of mineral material (MMI) and lignin (LIGI) were also determined. The DMI, OMI, MMI, CPI, NDFI, and ADFI displayed a decreasing linear effect with the replacement of Mombasa grass by MC in the diet. The EEI and the LIGI presented quadratic effects according to the replacement levels of MC in the diet. The CDDM, CDOM, and CDHEM displayed increasing linear effects, between MC0 and MC60. The CDEE, CDNDF, CDADF, and CDCEL displayed a quadratic effect, with optimum replacement levels of 56.65%, 41%, 31.33%, and 27.46%, respectively. The nitrogen balance presented a negative linear effect in the range of 0% to 60% of murumuru cake. One can conclude that murumuru cake is an alternative to the dietary supplementation of ruminants in replacing the Mombasa grass because it provides an increase in the digestibility of nutrients for sheep. However, a limited replacement level must be implemented, considering that from 27.46%, 31.33%, 41%, and 56.65% replacement, a decline occurs in the CDCEL, CDADF, CDNDF, and CDEE, respectively, although a negative nitrogen balance does not occur. Key words: Amazon, ruminants, agroindustrial by-product, dietary supplements ResumoA pesquisa objetivou estudar o potencial de utilização da torta de murumuru (Astrocaryum murumuru var. murumuru, M art.) (TM) em dietas de ovinos, em substituição à gramínea Mombaça (Panicum maximum Jacq) com teores crescentes. Realizou-se ensaio metabólico, com 20 ovinos machos, castrados, na Embrapa Amazônia Oriental, Belém, Pará, durante 26 dias. O delineamento foi inteiramente casualizado, em cinco dietas e quatros repetições. TM0: 100% de gramínea; TM10: 10% de TM e 90% de gramínea; TM20: 20% de TM e 80% de gramínea; TM40: 40% de TM e 60% de gramínea e TM60: 60% de TM e 40% de gramínea. Foram avaliados o consumo e o coeficiente de digestibilidade aparente da matéria seca (CMS e CDMS), matéria orgânica (CMO e CDMO), proteína bruta (CPB e CDPB), fibra em detergente neutro (CFDN e CDFDN), fibra em detergente ácido (CFDA e CDFDA), extrato etéreo (CEE e CDEE), celulose (CCEL e CDCEL), hemicelulose (CHEM e CDHEM) e balan...

Production, chemical composition, and fatty acid profile of milk from buffaloes fed with cupuaçu (Theobroma grandiflorum) cake and murumuru (Astrocaryum murumuru) cake in the Eastern Amazon

“…In a research to study the potential of using cupuaçu cake in sheep diets, replacing the Mombaça grass ( Panicum maximum Jacq) with increasing levels of cupuaçu cake provides an increase in voluntary consumption by sheep with up to 20% inclusion (Rodrigues et al, 2015). Similarly, the potential for using murumuru cake was assessed by Menezes et al (2016), and it is concluded that this coproduct provides an increase in the digestibility of nutrients by sheep up to the inclusion level of 27%. From then on, there may be decreases in digestibility.…”

“…Cupuaçu cake and murumuru cake come from oil extraction of the dried seed free of any residue from the pulp by mechanical pressing, through which 80% of the total seed oil is removed. From cupuaçu, the result is a residue approximately 11% ether extract, 19% crude protein, and 89% dry matter (DM) (Carvalho, 2004), whereas from murumuru, the residue has about 16% ether extract, 9.9% crude protein, and 89% DM (Menezes et al, 2016). In a research to study the potential of using cupuaçu cake in sheep diets, replacing the Mombaça grass ( Panicum maximum Jacq) with increasing levels of cupuaçu cake provides an increase in voluntary consumption by sheep with up to 20% inclusion (Rodrigues et al, 2015).…”