FARINHA DO ENDOCARPO I DO BABAÇU NA FORMULAÇÃO DE DIETAS PARA OVINOS
2015
HEMILLY CRISTINA MENEZES DE SÁ | IRAN BORGES | GILBERTO DE LIMA MACEDO JUNIOR | JOSÉ NEUMAN MIRANDA NEIVA | LUCIANO FERNANDES SOUSA
This study aimed to evaluate the effect of different additions of flour I endocarp of babassu on consumption and digestibility in diets. Twenty uncastrated male sheep were distributed in a completely ran-domized into four treatments with five replicates per treatment. The animals received experimental diets isoca-loric and isonitrogenous (zero, 7.5%, 15%, 22.5%). The dry matter intake as a function of body weight and metabolic weight decreased linearly with the inclusion of flour I Endocarp in the diet. The apparent digestibil-ity coefficients demonstrate the occurrence of a linear decrease with the inclusion of by-product in the diet. Nitrogen balance was positive with all inclusion levels, decreasing with larger inclusions in a linear response. The inclusion of this byproduct promotes change in score of the feces. The flour endocarp I of babassu present-ed the typical features of consumption and digestibility of forages. The inclusion of by-product in diets for lambs should stand at 7.5% inclusion.
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