Effects of Feeding Licury (Syagrus coronate) Cake to Growing Goats

Abstract

The objectives of this study were to determine the highest inclusion of licury (Syagrus coronate) cake in the diet of growing Boer goats without adverse effects on intake and digestibility and to determine its effects on ingestive behavior and physiological responses. Twenty entire, one year old 3/4 Boer goats, 18.1 kg (DS = 2.2) average body weight (BW), were allocated to dietary treatments in a completely randomized design. Each animal was confined in a 1.0 m 2 pen with a suspended floor and given ad libitum access to clean, fresh water. Diets were formulated to meet NRC (2007) requirements and the ingredients were: 50% of Tifton-85 (Cynodon sp.) hay, corn meal, soybean meal, mineral and vitamin premix, and licury cake. The treatments were: i) no addition of licury cake to the diet, ii) 15% (DM basis) addition of licury cake, iii) 30% licury cake and, iv) 45% licury cake. The experiment lasted for 17 days; the first 10 days were used to adapt the animals to the diets and facilities. The inclusion of licury cake increased the fiber concentration of the diets; however, there was no effect on either dry matter (DM) or organic matter (OM) intake. There was a linear increase (p<0.05) in the EE content of the diet as the addition of licury cake increased; however, EE intake did not differ (p>0.05) between treatments. The digestibility of non-fibrous carbohydrates (NFC) decreased with increasing inclusion of licury cake, as did NFC intake. The efficiency of ingestion of DM and NDF presented a negative quadratic effect with the inclusion of licury cake. Results from this study indicate that licury cake can be fed to goats at up to 45% of the diet without adverse effects on either intake or digestibility.

Microbial protein and blood parameters of goats fed with licury cake

“…of the dietary proteins by the ruminal microorganisms, thus reducing the production of ammonia in the rumen and causing lower levels of blood urea and therefore reducing the nitrogen excreted and the total volume of urinary excretion. Still, with respect to the diet composition, the inclusion of licury cake resulted in increased levels of EE (Table 3), which could have favored the adaptation to the hot and humid ambient environment (THI:85) because the EE reduced the caloric increase of the animals (BORJA et al, 2010).…”

“…As a food, licury cake has not been well studied, and its chemical composition is 23.6% crude protein (CP), 10.1% ether extract (EE), 51.5% neutral detergent fiber (NDF), 34.9% acid detergent fiber (ADF), and 17.3% lignin, with values based on the dry material (BORJA et al, 2010). Thus, we can characterize the licury cake as a protein source, although it has an elevated NDF value.…”

“…Licury is cultivated for oil production. Licury oil is principally used in the production of cosmetics, soaps and in human and animal foods (BORJA et al, 2010;SILVA et al, 2011).…”

Comportamento ingestivo e respostas fisiológicas de cabritos alimentados com dietas contendo torta de girassol oriunda da produção de biodiesel

“…Pesquisas realizadas com o intuito de proporcionar aumento da produção animal e redução dos custos com alimentação têm avaliado a utilização de alguns coprodutos da agroindústria, vastamente produzidos no país, como alternativa de alimentos para ruminantes (Borja et al, 2010;Correia et al, 2011;Macome et al, 2011;Agy et al, 2012;Palmieri et al, 2012). Segundo Oliveira et al (2010), as tortas de oleaginosas oriundas da produção de biodiesel apresentam potencial de uso na alimentação de ruminantes, haja vista as consideráveis concentrações de proteína e extrato etéreo, que as caracterizam como alimentos proteicos e/ou energéticos, capazes de suprir boa parte das exigências nutricionais de proteína e energia dos animais.…”

“…Segundo Oliveira et al (2010), as tortas de oleaginosas oriundas da produção de biodiesel apresentam potencial de uso na alimentação de ruminantes, haja vista as consideráveis concentrações de proteína e extrato etéreo, que as caracterizam como alimentos proteicos e/ou energéticos, capazes de suprir boa parte das exigências nutricionais de proteína e energia dos animais.…”