Palm Kernel Cake in Diets for Lactating Goats: Intake, Digestibility, Feeding Behavior, Milk Production, and Nitrogen Metabolism

Abstract

This study was carried out to determine the optimal inclusion rate of palm kernel cake (PKC) in diets for lactating goats based on intake, digestibility, feeding behavior, milk production and nitrogen metabolism. Twelve goats were used, eight Saanen and four Anglo Nubian, with a body weight of 46.0 ± 9.4 kg and 105 ± 5 days of lactation, distributed in a 4 × 4 Latin square design in triplicate. The diets were composed of increasing levels of PKC; 0, 80, 160 and 240 g kg−1 of dry matter (DM). The DM, crude protein, neutral detergent fiber and non-fibrous carbohydrates intakes decreased (p < 0.01) with the PKC inclusion. Milk production and milk protein decreased (p = 0.001), and milk production efficiency was not affected (p > 0.05) by the PKC inclusion. The ether extract intake varied quadratically (p < 0.01). Feeding and rumination efficiencies of dry matter and NDF were reduced (p < 0.001). The fat and total solids contents of the milk were influenced quadratically (p < 0.05). Nitrogen excretion (feces and milk), and retained nitrogen decreased (p < 0.001). Moderate use of up to 80 g kg−1 DM of PKC in the diet of lactating goats is recommended since at these levels milk production or body weight are significantly affected.

The Characterization of Pastures by Grazing Cycle and Evaluation of Supplementation with Agro-Industry Co-Products on the Performance of Buffaloes in the Humid Tropics

“…Animals supplemented with palm oil maintained consumption levels from the third cycle, while in the second and fourth cycles, they were similar to the control treatment group. Ferreira et al [ 57 ] and de Melo Lisboa et al [ 46 ] observed a reduction; Rodrigues et al [ 5 ] and Amaral-Júnior et al [ 10 ] observed an increase in consumption; and Galvão et al [ 58 ] and Salt et al [ 59 ] found no difference. These variations in consumption may be related to the level of inclusion of fat and fiber content in the material used; as they are co-products, there is no homogeneity in the composition.…”

“…Another hypothesis is that the energy density of supplements containing co-products was higher due to the increase in fat. The ether extract in palm kernel cake ranges from 5.7 to 13.55% and in coconut cake between 17.08 and 26.43 [ 5 , 10 , 57 , 60 , 61 , 62 ].…”

Effects of Climatic Conditions and Supplementation with Palm Cake on the Thermoregulation of Crossbred Buffaloes Raised in a Rotational Grazing System and with Natural Shade in Humid Tropical Regions

“…As an ingredient in supplements, palm kernel cake has been widely studied [ 20 , 21 , 22 ], as it is a low-cost co-product when compared to traditional ingredients, and has good nutritional value (especially protein and energy); the state of Pará is the largest producer of this material [ 23 , 24 ]. However, the works do not consider buffaloes and thermoregulatory responses, especially in the Amazon region, where most of the animals raised in the country are concentrated and which experience challenging climatic conditions.…”