Avaliação de coprodutos regionais passíveis de utilização na alimentação de ruminantes

Abstract

The objective of this experiment was to evaluate the kinetics of ruminal fermentation of foods commonly used in ruminant feed and different coproducts generated in the Lower Amazon, through the use of semi-automatic in vitro gas production technique. For the use of this technique it was necessary to determine an equation (Y = 0.3757x² + 1.5972x + 0.2189) for the Laboratory of Bromatology and Animal Nutrition of the Institute of Biodiversity and Forests - IBEF of the Federal University of West of Pará- UFOPA, seven treatments with five replicates were tested. The treatments were: milled corn, soybean meal, rice bran, Mombaça grass, cupuaçu cake, cassava starch residue and banana leaves. Firm residue (0.163) and milled corn (0.120) presented higher non-fibrous carbohydrate degradation (HNCD), and higher final volume of gases, 273.17 and 228.3, respectively. The rice bran (0.075) and the cupuaçu cake (0.070) show similar fibrous carbohydrate degradation rates, however, they have different final volume values of produced gases (FV), being 112.23 rice bran and 63.8 of the cupuaçu pie, with rice bran having the highest final volume. The highest colonization time was required for the mombaça grass and the lowest for the cupuaçu pie. The highest rates of fibrous carbohydrate degradation (HRFCD) were observed in milled maize (0.023), rice bran (0.023) and starch residue (0.021), and lower rate in banana leaf (0.010). The starch residue had a kinetic rate of degradation similar to maize and can be used to substitute it as a way to reduce feed costs in ruminant animal nutrition.