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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/75646
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dc.creatorLuciana Castro Geraseevpt_BR
dc.creatorEduardo Robson Duartept_BR
dc.creatorEdvaldo Alves Vieirapt_BR
dc.creatorNiurca González Ibarrapt_BR
dc.creatorAmália Saturnino Chavespt_BR
dc.creatorSarah Silva Santospt_BR
dc.creatorAlcinei Místico Azevedopt_BR
dc.creatorRodrigo Augusto Cortez Passettipt_BR
dc.date.accessioned2024-08-28T18:33:56Z-
dc.date.available2024-08-28T18:33:56Z-
dc.date.issued2023-07-09-
dc.citation.volume55pt_BR
dc.citation.issue234pt_BR
dc.identifier.doihttps://doi.org/10.1007/s11250-023-03645-wpt_BR
dc.identifier.issn1573-7438pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/75646-
dc.description.resumoTwenty Santa Inês male sheep were used in a randomized block design to evaluate the effects of different levels of macauba cake (MC) on nutrient digestibility and the population of microorganism in the rumen. The animals were divided into four groups according to MC levels (0, 10, 20, and 30% of DM) and initial body weight ranging from 32.75 to 52.17 kg. Diets were isonitrogenous and formulated to attend metabolizable energy requirements, and feed intake was regulated with 10% allowance for leftovers. Each experimental period lasted 20 days, with the final 5 days reserved for sample collection. Macauba cake inclusion did not affect the dry matter, organic matter, or crude protein intake but increased the ether extract, neutral detergent fiber, and acid detergent fiber intake, mainly because of changes in the concentrations of these components in diets with a higher level of MC. With MC inclusion, a linear decreasing effect was observed for the dry matter and organic matter digestibility, and a quadratic effect with a maximum point of 21.5% was observed for the acid detergent fiber digestibility. A relative reduction of 73% in anaerobic fungal populations was observed with the lowest level of MC inclusion, and a relative increase of 162% in methanogenic populations was observed with the highest level of MC inclusion. The increasing level of macauba cake up to 30% of the diet of lambs reduced the dry matter digestibility and reduced anaerobic fungi but increased methanogenic population.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.departmentICB - DEPARTAMENTO DE MICROBIOLOGIApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofTropical Animal Health and Productionpt_BR
dc.rightsAcesso Restritopt_BR
dc.subject.otherOvinospt_BR
dc.subject.otherRúmen - Microbiologiapt_BR
dc.subject.otherRuminantes - Alimentação e raçõespt_BR
dc.subject.otherMacaúbapt_BR
dc.titleDoes macauba cake alter nutrient digestibility and microorganism population in the rumen of sheep?pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://link.springer.com/article/10.1007/s11250-023-03645-wpt_BR
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