Metabolic profile of lactating goats fed integral mango meal

Abstract

SUMMARY The work was conducted to evaluate the metabolic profile of lactating goats fed diets containing integral mango meal as a replacement for corn. Four levels of replacement (0, 33, 66 and 100%) were evaluated in diets with forage:concentrate ratio of 60:40. Eight crossbred multiparous lactating Saanen goats (48.72 ± 1.99 kg of BW) were introduced in the experiment 48 days postpartum and maintained up to 124 days of lactation. It was used a double Latin Square (4x4) experimental design, with four treatments, four periods and four animals per square. There was no effects (P>0.05) for the integral mango meal level on the intake of DM (1890 g/day), CP (278 g/day) and NDF (959 g/day). However, the intake of NFC and TDN decreased (P<0.05) 27.9 g/day and 0.082 kg/day, respectively, as the dietary integral mango meal increased. The concentrations of urea, creatinine, gamma glutamyl transferase, aspartate aminotransferase, albumin, total protein, glucose, triglycerides, total cholesterol, and magnesium were not altered (P>0.05) by replacement levels, with average values of 54.52 mg/dl, 0.71 mg/dl, 52.59 UI, 77.37 UI, 4.69 g/dl, 9.32 g/dl, 74.44 mg/dl, 40.10 mg/dl, 39.39 mg/dl, and 11.09 mg/dl, respectively. Considering the metabolic profile, mango meal whole can totally replace corn in diets of dairy goats.

Chemical prospection and biological potential of tropical fruit waste extracts

“…In addition, there is a possible influence of other factors, such as concentration, storage conditions temperature, light, unit and the antioxidant assay used (Viuda-Martos et al, 2009). According Silva et al, (2015) Plant extracts can be produced from all parts of the plant, such as root, stem, leaves, flowers, fruits or the whole plant., these byproducts were studied by some researchers who demonstrated the presence of several bioactive compounds such as flavonoids, tannins and aromatic compounds.…”

“…Brazil is the third largest producer of fruit with an annual production of over 43.5 million tons, per year (Anuário, 2018). About 53% of Brazilian production is destined to the processed fruit market and 47% to the fresh fruit market (Silva et al, 2015).…”