Degradabilidade ruminal e balanço energético em vacas leiteiras a pasto suplementadas com torta de dendê

Silva, Raimundo Luiz Nunes Vaz da; Oliveira, Ronaldo Lopes; Carvalho, Gleidson Giordano Pinto de; Ribeiro, Ossival Lolato; Leão, André Gustavo; Faria, Mário Marcos de Santana; Lêdo, Carlos Alberto da Silva

doi:10.1590/s1519-99402012000200018

Cited by 4 publications

(1 citation statement)

References 14 publications

(4 reference statements)

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“…In Brazil, the diversity of available nonconventional feedstuffs with high lipid content as well as their by-products has aroused the interest of producers and researchers in using them in animal diets. This dietary addition would constitute a way to improve the nutraceutical quality of the generated products, especially the milk of small ruminants such as goats (Silva et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Intake and rumen parameters in goats fed avocado (Persea americana Mill.) pulp and oil

LÃ3pez

Martin²,

Gomes³

et al. 2020

Sci. Elec. Arch.

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The objective of this study was to examine the effect of supplementing goat diets with avocado pulp and oil, with respective ether extract (EE) contents of 14 and 6% (dry matter [DM] basis), on the intakes of DM and nutrients and on the rumen fermentation parameters of pH, ammonia (N-NH3), and volatile fatty acids (VFA). Non-pregnant, non-lactating, rumen-cannulated Saanen goats with an average weight of 66.6±4.6 kg were distributed into two 3 × 3 Latin squares. Concentrate DM intake (g/day) was higher in the animals that consumed the diet with pulp than in the goats fed the control and oil treatments. However, this higher concentrate intake was not sufficient to influence total diet DM intake or the intakes of crude protein, EE, mineral matter, neutral detergent fiber, acid detergent fiber, and total digestible nutrients (TDN). All evaluated rumen parameters were influenced by collection time, except N-NH3, which was influenced by the diets, with lower concentrations obtained with the pulp diet in relation to the control and oil treatments, yet within the limits considered normal to maximize DM intake and digestion. The pulp diet provided a lower butyric acid content than control at the collection times of two and eight hours after the meal, which was attributed to the proportional reduction of roughage in relation to concentrate. Diets with 6% EE do not influence intake or rumen parameters in non-pregnant, non-lactating goats. However, diets with 14% EE (DM basis) induce a reduction in the proportional intake of roughage in relation to concentrate and in the butyric acid and N-NH3 contents in the goat rumen.

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Section: Introductionmentioning

confidence: 99%

Intake and rumen parameters in goats fed avocado (Persea americana Mill.) pulp and oil

LÃ3pez

Martin²,

Gomes³

et al. 2020

Sci. Elec. Arch.

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Palm oil cake in milk production and quality of dairy cows: Systematic review, meta-analysis and principal component analysis

et al. 2021

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Fatty acid profiles of milk and Minas frescal cheese from lactating grazed cows supplemented with peanut cake

Cerutti¹,

Viégas²,

Barbosa

et al. 2015

Journal of Dairy Research

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Milk and Minas frescal cheese were evaluated from crossbred Holstein × Gir cows that were fed diets enriched with 0, 33, 66 and 100% inclusion levels of palm kernel cake in a concentrated supplement in replace of soybean meal. Eight crossbred lactating cows were distributed (four animals × four treatments × four periods) in the experimental design of double 4 × 4 Latin squares. The capric (C : 10, P = 0.0270), undecylic (C : 11, P = 0.0134), and lauric (C : 12, P = 0.0342) saturated fatty acid concentrations and CLA (C18 : 2c9t11, P = 0.0164) of the milk fat decreased linearly with an increasing percentage of peanut cake in the diet. The increased peanut cake content (100%) in the diet was associated with a linear decrease in C : 10 (P = 0.0447), C : 12 (P = 0.0002), mirystic (C : 14, P 0.05) ratios were not influenced by the different peanut cake levels. The inclusion of up to 100% peanut cake as a substitution for soybean meal in the concentrate of grazing lactating cows resulted in changes in the nutritional quality of their milk products, as indicated by the increase in polyunsaturated fatty acids and the decrease of saturated fatty acids (lauric, myristic, and palmitic).

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Degradabilidade ruminal e balanço energético em vacas leiteiras a pasto suplementadas com torta de dendê

Cited by 4 publications

References 14 publications

Intake and rumen parameters in goats fed avocado (Persea americana Mill.) pulp and oil

Intake and rumen parameters in goats fed avocado (Persea americana Mill.) pulp and oil

Palm oil cake in milk production and quality of dairy cows: Systematic review, meta-analysis and principal component analysis

Fatty acid profiles of milk and Minas frescal cheese from lactating grazed cows supplemented with peanut cake

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