Physical and chemical composition and in situ degradability of macauba palm cake and leaves / Composição físico-química e degradabilidade in situ da torta e folha da macauba
Patrícia Barros Ferreira, Vanda; Aparecida Possenti, Rosana; Brás, Patrícia; Marques Piza, Ailton; Adelino de Azevedo Filho, Joaquim.
B. Indústr. Anim.;
702013.
Artigo
em Inglês
| VETINDEX
| ID: vti-467367
Resumo
Macauba palm coconuts are rich in essential nutrients for animal feed formulation and after oil extraction, a large amount of residual biomass is produced, which must be used rationally to environmental preservation. This study aimed to determine the nutritional value of macauba palm (Acrocomia aculeata), cake and leaves, for its physical and chemical composition, dry matter (DM) in vitro digestibility (IVD) and in situ degradability. The test of in situ degradability was done using three rumen fistulated cattle. Analytical determinations were performed in the laboratory of Animal Nutrition of Instituto de Zootecnia, Nova Odessa-SP, Brazil. Six replicates were used for each analytical determination and were calculated the standard error. Macauba cake chemically assessed showed a low protein content (CP 4.5%) and high content of acid detergent fibre (ADF 39.7%) and average levels of neutral detergent fibre (NDF 52.5%). ADF and NDF were the macauba palm cake majority fractions compared NDF and ADF (respectively) of cocoa cake (37.6 and 45.5%), sunflower cake (28.2 and 38.4%), corn meal (11.3 and 20.2%) and peanut cake (15.4 and 21.0). Macauba palm leaves had a good protein content (12.0%) and fiber content comparable to tropical grass of good nutritional value. They can be used with no restriction on ruminants diets. The macauba palm cake high levels of lignin (16.5%) justify thês.
Biblioteca responsável:
BR68.1
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