By-Products of the Babassu Agribusiness for Ruminant Diets.

Autor: Portela YN; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Bandeira DM; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Ferreira DJ; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Parente HN; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Parente MOM; Universidade Federal do Piauí Post-Graduate Program in Tropical Animal Science, Teresina, PI 64049-550, Brazil., da Cunha IAL; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Gois GC; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Campos FS; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., de Sousa FCDS; Universidade Federal da Paraíba Post-Graduate Program in Animal Science, Areia, PB 58397-000, Brazil., Rodrigues LMP; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Oliveira JMS; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil., Zanine AM; Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil.
Jazyk: angličtina
Zdroj: Scientifica [Scientifica (Cairo)] 2024 Aug 05; Vol. 2024, pp. 5363940. Date of Electronic Publication: 2024 Aug 05 (Print Publication: 2024).
DOI: 10.1155/2024/5363940
Abstrakt: The use of babassu agro-industrial residues in animal feed, in addition to being an economic option of great importance in reducing the environmental impact in regions of the Brazilian Cerrado, provides the production of good quality foods of animal origin due to its nutritional characteristics. However, information related to the nutritional components of babassu by-industrial residues has not yet been sufficiently explored. The aim of this study was to evaluate the nutritional potential of some by-products from the babassu production chain through chemical composition and in situ degradability analyses. The experiment was conducted in a completely randomized experimental design, with 4 by-products from babassu processing (cake, greasy, fine flour, and 95  µ m flour) and 5 replications. The by-products differ in terms of chemical composition, except for the hemicellulose content. For the degradability of fraction "a" of dry matter, it presented a higher percentage for 95  µ m flour. Fine flour and 95  µ m flour presented the highest fractions "b" and "c," potential, and effective degradability of dry matter. For the degradation of crude protein, the highest percentages of potential and effective degradability were observed for greasy and 95  µ m flour. The highest standardized potentially degradable fraction and the highest passage rate were obtained by 95  µ m flour, which also showed greater degradation for dry matter, crude protein, and neutral detergent fiber. Among the by-products studied, the babassu cake has superior chemical composition; however, the 95  µ m flour presented nutritional value and satisfactory rumen degradation to be used as an additive or in partial replacement of traditional concentrates.
Competing Interests: The authors declare that they have no conflicts of interest.
(Copyright © 2024 Ygor Nascimento Portela et al.)
Databáze: MEDLINE
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