Effects of dietary brown propolis on nutrient intake and digestibility in feedlot lambs

Abstract

-The present study tested brown propolis in crude or extract form as a feed supplement for feedlot lambs to identify the type that most improves in vivo nutrient digestibility. Digestibility was assessed by both total fecal collection and internal markers and the results obtained by these techniques were compared. The completely randomized design was used to compare feed intake and nutrient digestibility of 24 male lambs aged seven months among four dietary treatments (crude brown propolis, propolis ethanol extract, monensin sodium, and control). Methods of feces collection were compared using a completely randomized split-plot design, with experimental diets corresponding to the main factor and the methods to estimate fecal production as the sub-factor. The diets had a roughage:concentrate ratio of 50:50, with Tifton-85 bermudagrass hay (Cynodon spp.) as roughage, and ground corn, soybean meal and minerals as concentrate. The lambs fed diets with crude propolis had higher feed intake than those fed diets containing monensin sodium. The different diets did not affect dry matter, organic matter, crude protein, neutral detergent fiber, or acid detergent fiber digestibility, but crude propolis supplementation provided higher ether extract digestibility than monensin sodium. Nutrient digestibility, as indicated by indigestible neutral detergent fiber, indigestible acid detergent fiber and sequentially-determined indigestible acid detergent fiber, was lower than that found with the fecal collection method. The addition of brown propolis has the same effect as monensin, but neither maximized nutrient availability in the diet of feedlot lambs at 7 months of age. Digestibility assessment using the internal markers indigestible neutral detergent fiber, indigestible acid detergent fiber and sequentially-determined indigestible acid detergent fiber is not an efficient method compared with total feces collection.

Effect of Date Palm Pollen and Bee Pollen as Growth Promoters on the Performance of Saidi Rams

“…These results are in coinciding with those of Da Silva et al (2014) who reported that the rams fed diets with crude propolis had higher feed intake than those fed diets containing monensin sodium. Also, Tuner et al (2006) concluded that BP supplementation may help the horse to meet those needs through increased feed intake, and thereby increased nutrient retention.…”

Dietary addition of crude form or ethanol extract of brown propolis as nutritional additive on behaviour, productive performance and carcass traits of lambs in feedlot

“…Ítavo et al (2009) found that dietary addition of brown propolis extract does not affect carcass characteristics of feedlot lambs. Likewise, Silva et al (2014) tested brown propolis in crude or extract forms as feed supplement for feedlot lambs and observed the same effect on feed intake and digestibility. The results were also comparable to the use of monensin.…”

“…We have already compared propolis (alcohol extract, extract residue and even crude form) with monensin as it is a recognized nutritional additive with proven efficacy results for ruminants (Ítavo et al, 2009;2011a;2011b;Silva et al, 2014;Heimbach et al, 2014;Gomes et al, 2016). We have noted that regardless of the form, propolis exerted a positive effect on intake.…”

Influence of the harvesting procedure and extracting process on the antioxidant capacity of ethanolic propolis extracts

“…For use it must be purified by solvent extraction, removing the wax and organic waste preserving polyphenolic fraction containing most of the bioactive components (Kalogeropoulos, Konteles, Troullidou, Mourtzinos, & Karathanos, 2009). The most widely used solvent is ethanol, and by successive extractions dewaxed propolis extracts rich in polyphenolic components are obtained which give it its importance as a natural product of high biological value (Araújo da Silva et al, 2014).…”

“…This leads people to think in consuming less artificial foods and return to processed foods with natural components that establish in the organism some specific function and beneficial. In this sense, a growing demand was observed in the industry of propolis, because it could be used as an ingredient in the formulation of nutritious food and with high added value; their inclusion is highly justified due to the important properties possessed since it is a concentrate of flavonoids (Araújo da Silva et al, 2014). The phenolic compounds, including the flavonoids represent clearly the quality of the final product.…”