RESUMO
The aim of this trial was to determine the effect of ruminal fluid adapted to crude glycerol supplementation on in vitro methane and fermentation parameters of the forage Pennisetum clandestinum Hochst. Ex Chiov (Kikuyu forage) of 35 (D35) and 45 days (D45) of regrowth. Four non-lactating cannulated Holstein cows with 600 ± 33 kg LW, under a randomized Latin square design (4 animals × 4 periods), were used to obtain ruminal fluid after adaptation for 13 days within each period to supplementation in the rumen with crude glycerol (GL): 0 (GL0), 500 (GL1), 1000 (GL2), and 1500 g/cow/day (GL3). All the variables were analyzed under a 4 × 2 split-plot arrangement, where the ruminal fluid adaptation to supplementation with GL and its interaction with the incubated diets (GL× D) were analyzed. Ruminal pH values and in vitro apparent degradability of the dry matter (DMd) and organic matter (OMd) were not affected, with a decrease in the concentrations of NH3-N and acetate by the ruminal fluid adapted to crude glycerol. The concentrations of propionate and butyrate increased, without affecting the total concentration of VFA in the ruminal fluid. The in vitro methane production increased with forage D35 and GL1, GL2, GL3. The in vitro methane production with the D45 forage increased with the ruminal fluid adapted to GL2 and GL3. The ruminal fluid adapted to crude glycerol supplementation increased in vitro methane production when incubating the forage Kikuyu.
Assuntos
Bovinos/metabolismo , Glicerol/metabolismo , Metano/metabolismo , Pennisetum , Rúmen/metabolismo , Ração Animal/análise , Animais , Líquidos Corporais , Feminino , Fermentação , Glicerol/administração & dosagem , Pennisetum/metabolismo , Distribuição AleatóriaRESUMO
Resumen La torta de higuerilla es un subproducto protéico proveniente de la extracción mecánica del aceite de ricino, la cual podría remplazar fuentes proteicas importadas en suplementos para ganado lechero. Se realizaron dos experimentos con el propósito de evaluar el efecto de la suplementación con torta de higuerilla sobre la degradación in situ de la MS, PB, FDN y la producción de leche de vacas Holstein. En el experimento 1, se utilizaron tres vacas fistuladas al rumen, bajo un diseño experimental de bloques completos al azar. Se evaluaron cinco suplementos con cinco niveles de inclusión de torta de higuerilla (0, 8, 16, 24 y 32%), los cuales conformaron parte de cinco dietas compuestas por 70% de pasto Cenchrus clandestinus y 30% del respectivo suplemento. La inclusión entre 8 y 16% de torta de higuerilla en el suplemento no afectó (P>0,05) los parámetros de degradación de las fracciones evaluadas. En el experimento 2, se evaluó un suplemento alimenticio conteniendo 10% de torta de higuerilla tratada con CaOH2 sobre el consumo de forraje, producción y calidad de la leche en vacas Holstein en el primer tercio de lactancia, comparándolo con un concentrado conteniendo 10% de torta de soya. Se utilizaron ocho vacas, las cuales fueron asignadas aleatoriamente a uno de dos tratamientos, en un diseño experimental de Sobre Cambio o Change-Over Simple o Cross-Over 2 x 2. La suplementación con concentrado conteniendo 10% de torta de higuerilla tratada con CaOH2, no afecto el consumo de MS, la producción y composición de la leche.
Abstract Meat castor cake is a protein byproduct from the mechanical extraction of castor oil, which could replace imported protein sources in dairy supplements. Two experiments were carried out with the purpose of evaluating the effect of the supplementation with castor cake on the in situ degradation of DM, CP, NDF and milk yield of Holstein cows. In experiment 1, three rumen fistulated cows were used, under an experimental design of complete random blocks. Five supplements were evaluated with five levels of inclusion of castor cake (0, 8, 16, 24 and 32%), which formed part of five diets composed of 70% of grass kikuyo, Cenchrus clandestinus and 30% of the respective supplement. The inclusion of 8 to 16% of castor cake in the supplement did not affect (P> 0.05) the degradation parameters of the fractions evaluated. In experiment 2, a feed supplement containing 10% CaOH2-treated castor cake was evaluated for feed intake, milk yield and quality in Holstein cows in the first third of lactation, comparing it to a concentrate containing 10% soy cake. Eight cows were used, which were randomly assigned to one of two treatments, in an experimental or Change-Over Simple or 2 x 2 Cross-Over design. Supplementation with concentrate containing 10% of castor cake treated with CaOH2 did not affect DM consumption, milk production and composition.
Resumo O torta do Higuerilla é um subproduto de proteína da extração mecânica do óleo de rícino, que pode substituir as fontes de proteína importadas em suplementos de produtos lácteos. Foram realizados dois experimentos com o objetivo de avaliar o efeito da suplementação com torta de higuerilla sobre a degradação in situ de DM, CP, NDF e produção de leite de vacas Holstein. No experimento 1, foram utilizadas três vacas fissuladas no rúmen, sob um delineamento experimental de blocos completos ao acaso. Cinco suplementos foram avaliados com cinco níveis de inclusão de torta de higuerilla (0, 8, 16, 24 e 32%), que faziam parte de cinco dietas composta por 70% de grama Cenchrus clandestinus e 30% do respectivo suplemento. A inclusão de 8 a 16% de bolo no suplemento não afetou (P> 0,05) os parâmetros de degradação das frações avaliadas. No experimento 2, foi avaliado um suplemento alimentar contendo bolo de manga de 10% tratado com CaOH2 quanto à ingestão de alimentos, rendimento e qualidade do leite em vacas Holstein no primeiro terço da lactação, comparando-o com um concentrado contendo 10% Bolo de soja Foram utilizadas oito vacas, que foram distribuídas aleatoriamente para um dos dois tratamentos, em um projeto experimental de Over Change ou Over-Change ou Cross-Over 2 x 2. Suplemento de concentrado contendo 10% de bolo de manga manchado com CaOH2 , não afetaram o consumo de DM, a produção de leite e a composição.