Digestibilidade de nutrientes e disponibilidade energética de dietas contendo torta de macaúba para cordeiros

Abstract

Objective to evaluate the effects of different levels of inclusion of macaúba pie in complete diets on digestibility of nutrients and energy availability in Santa Inês sheep. 20 lambs was distributed in four treatments (0, 10, 20 and 30%) of inclusion of macaúba pie and five repetitions. The trial period was 15 days of adaptation and 5 days of collection for each block. Leftovers, feces and urine were collected, sampled and analyzed in the laboratory of food science where the levels were determined from MS, PB, EE, NDF and FDA. The energy values were obtained through adiabatic calorimetric bomb. There was no effect of the inclusion of macaúba pie on the CMS and CPB, however linear increase was observed in the EEC and CFDN, reflection of the increase of the levels of these nutrients with the inclusion macaúba pie. Linear effect was observed descending on the digestibility MS and MO and quadratic with maximum point 21.69% for the digestibility of FDA to add the macaúba pie. Was not observed difference in NDF digestibility and PB. There was across-the-board reduction of DigE and CED. Concluded that the inclusion of macaúba pie to 30% in the diet of lambs influences on digestibility of DM, MO and FDA and negatively affects the availability of dietary energy, due to the increase in fiber content.