Performance of lactating cows fed with cake of babassu: ingestive behavior, intake, digestibility, production and quality of milk

Araújo, Rogério César Pereira de; Silva, Lucas Fernandes Da; Nascimento, Osmar Anchieta Do; Damasceno, Paulo Junio Silva; Costa, Paula Muniz; Silva, Zinaldo Firmino da

doi:10.1080/09291016.2019.1611334

Cited by 7 publications

(6 citation statements)

References 20 publications

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“…Diets with high contents of NDF but with reduced particle size do not affect DMI. In this case, DMI will be influenced by the animal's energy requirement as the lower digestibility of nutrients in the rumen, caused by the presence of NDF, induces an increase in DMI as a device to meet the cow's metabolic energy demand (Allen, 2000; Araújo et al, 2019; Karlsson et al, 2010). Commonly, cakes from oilseeds (raw material) go through the process of pressing, crushing, and/or using solvents for oil extraction in biodiesel industries; therefore, the smaller size of the cake particle favors an increase in DMI by increasing the rate of passage of food in the rumen (Allen, 2000; Oliveira et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

“…The proportion of cake affects the amount of NDF present in the diet (Azevedo et al, 2014). The maximum intake by the animal is noted even when it obtains the necessary amount of energy to meet its metabolic and production demands (Araújo et al, 2019; Oliveira et al, 2017). In this study, high contents of cake (e.g., >40%) increased the NDF values of the diet, which resulted in a negative correlation with DMI, therefore, with milk production.…”

Section: Discussionmentioning

confidence: 99%

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Intake and apparent digestibility of dry matter, milk production, and composition of cows fed with diets containing oilseed cakes: A meta‐analysis

Santos

Neto

Bezerra

et al. 2022

Animal Science Journal

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Oilseed cakes can partially replace corn or soy used in the diet without losing animal performance. The objective was to carry out a meta-analysis and principal component analysis to evaluate the effects of cakes on the intake and apparent digestibility coefficient (ADC) of dry matter (DM) and milk production and composition in lactating dairy cows. The data set used in the meta-analysis came from 51 studies published between 2009 and 2019, which resulted in 119 studies with 18 types of cakes evaluated in 1350 cows. Cows fed with cakes increased dry matter intake (DMI) by 0.366 kg d À1 (P < 0.001) and DMI as a function of the animal's body weight by 0.103% (P < 0.0001) compared with the diet without cake. The milk protein content decreased by 0.050% (P < 0.010). The contents of neutral detergent fiber (NDF) (26%-%) and ether extract (EE) (3%-7%) of the cake diets did not affect ADCDM. Cakes with contents between 10% and 30% can replace corn or soy in the diet without affecting milk production, components (fat, protein, and lactose), and contents (fat and lactose), but it can reduce the milk protein content of milk.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Intake and apparent digestibility of dry matter, milk production, and composition of cows fed with diets containing oilseed cakes: A meta‐analysis

Santos

Neto

Bezerra

et al. 2022

Animal Science Journal

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“…Figure 2, in turn, demonstrates the areas of study that are most frequently researched in publications involving the descriptors "Orbignya" and "milk", "babassu" and "milk", "babassu" and "babassu" and "milk" and "powder" and "babassu" and "milk" and "maltodextrin". There is a greater predominance of articles in the area of "Agrarian and Biological Sciences", of which many of these are directed for use as feed and/or supplements for cattle (Araújo et al, 2021, Castro et al, 2021, Maciel et al, 2022, Morais et al, 2021 or for sheep (Parente et al, 2020, Santos Neta et al, 2017 as a way to seek improvement in the quality of milk and dairy products.…”

Section: General Information About the Articles Searchedmentioning

confidence: 99%

Potentiality in the application of polymeric complexes in plant extract of babassu coconut (Orbignya sp.)

Rocha¹,

Araújo²,

Paula³

et al. 2023

Development and Its Applications in Scientific Knowledge

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The objective was to conduct a technological and bibliographic survey regarding the application of polymeric materials in the development of products based on the vegetable extract water-soluble powder of babassu coconut (Orbignya sp). The databases of the PTO, EPO, USPTO, and WIPO were searched for the survey of patents and the databases of SciELO, Scopus, and Web of Science journals were searched for articles. Forty-six patients were found, but only two of them that were listed in the Subclass A23L of the International Patent Classification (food products or non-alcoholic beverages, their preparation or treatment), but none were related to the production of vegetable milk, let alone the application of a polymer in the process. With researched articles, it was observed that even though patent records are not found, there are studies that have already addressed the elaboration of vegetable extract powder based on the use of babassu almonds, mainly bringing to light the use of polymers in their methodologies, such as maltodextrin as a way to optimize drying by milk spray, gum as an encapsulating agent. The application of these polymers is promising if combined correctly in the formulation of the vegetable extract water-soluble powder of babassu coconut.

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“…From the fermentation point of view, babassu cake can be used as an alternative feed for ruminants, especially that require relatively high metabolisable protein levels (dos Santos‐Neta et al ., 2019). In the literature, this biomass had already been pointed as an alternative feed in ovine (de Sá et al ., 2015a), caprine (Oliveira et al ., 2021), dairy cattle (Ferreira et al ., 2022; Zanine et al ., 2023), and for lactating cows' diets, without depreciating their daily milk production (de Araújo et al ., 2021).…”

Section: Babassu Coconutmentioning

confidence: 99%

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

Ferreira,

Freitas,

Almeida

2023

Int J of Food Sci Tech

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SummaryBabassu is a tropical palm native in South and Central America that produces high‐quality oil from its fruit. The babassu oil extraction results in the production of babassu coconut by‐products (BCBs) – epicarp, mesocarp, endocarp, and almond cake. In this study, we utilized bibliometric analysis and literature review to understand and evaluate their potential for food applications. Our analysis revealed a total of 165 studies published between 1945 and 2022 in the Web of Science database. Notably, Brazil emerged as a prominent contributor to research in this field. The babassu epicarp and endocarp were identified as lignocellulosic materials. Although they are not directly consumable, they possess the potential to serve as sustainable sources of bioactive compounds. In contrast, the babassu mesocarp primarily consists of starch, while the babassu cake exhibits a high protein content. These ingredients play pivotal roles in bakery products and plant‐based formulations, respectively. Despite these findings, our investigation uncovered a knowledge gap regarding the assessment of these fractions in the context of food science and nutrition. By addressing this research gap, we aspire to contribute to the exploration and use of the full potential of BCBs, promoting their integration into the food sector.

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Performance of lactating cows fed with cake of babassu: ingestive behavior, intake, digestibility, production and quality of milk

Cited by 7 publications

References 20 publications

Intake and apparent digestibility of dry matter, milk production, and composition of cows fed with diets containing oilseed cakes: A meta‐analysis

Intake and apparent digestibility of dry matter, milk production, and composition of cows fed with diets containing oilseed cakes: A meta‐analysis

Potentiality in the application of polymeric complexes in plant extract of babassu coconut (Orbignya sp.)

Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review

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