Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters

Detalhes bibliográficos
Autor(a) principal: Geron, Luiz Juliano Valério
Data de Publicação: 2019
Outros Autores: Souza, Alexande Lima de, Zanin, Suellem Fernanda Perosa, Aguiar, Sílvia Cristina de, Santos, Ilda de Souza, Silva, Rayane Fernandes da, Garcia, Jocilaine, Zanine, Anderson de Moura, Diniz, Leomar Custódio, Ferreira, Daniele de Jesus
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/35349
Resumo: The influence of pepper (Capsicum ssp.) as a feed additive to balanced sheep rations on the in vitro digestibility coefficient of nutrients and their fermentation parameters was evaluated in two different inocula: rumen liquid and sheep feces. Four inclusion levels of pepper (0.0%, 0.2%, 0.4% and 0.6% of DM) and two types of inoculum were arranged in a 4 x 2 factorial arrangement, in a completely randomized design. Experimental rations were balanced to include 0.0%; 0.2%; 0.4% and 0.6% Capsicum ssp., with 13.5% crude protein and 70.0% total digestible nutrients (TDN). A basal diet of 60% bulk (corn silage) and 40% of the concentrate containing 0.0% Capsicum ssp. was given to the inoculant donor animals. Two sheep with a mean bodyweight of 27.6 + 1.6 kg were used as inoculum donors (ruminal fluid and feces) for the determination of the IVDC of nutrients. The variables studied were submitted for analysis of variance and the inclusion levels of pepper. Regression analysis was performed at 5% of probability and for the different inocula, a Tukey test was performed at 5% significance. The different levels of inclusion of pepper (0.0%, 0.2%, 0.4%, and 0.6%) in the balanced sheep rations were not altered (P > 0.05) the IVDC of DM; OM; CP and NDF for both inocula (ruminal fluid and sheep feces). However, the use of the different inocula resulted in a change (P < 0.05) in the IVDC value of DM, OM, CP, and NDF, in which the ruminal liquid inoculum presented higher (P < 0.05) values of IVDC for the ration nutrients in relation to sheep feces. The levels of 0, 0%; 0.2%; 0.4% and 0.6% of pepper in ruminant feeds did not change the pH value of the fermented content after a 24-hour in vitro incubation (P > 0.05). However, the use of ruminal liquid as inoculum for the in vitro fermentation of the experimental rations provided a lower value (P < 0.05) for the pH of the fermented content in relation to the sheep feces. The inclusion of this phytogenic additive in ruminant feeds and the use of inoculum based on rumen fluid or sheep feces did not cause changes in the concentration of ammoniacal nitrogen (N-NH3) in the fermented rations after incubation (P > 0.05) for 24 hours in vitro. Thus, the inclusion of up to 0.6% Capsicum ssp. (pepper) in balanced rations for ruminants does not alter the in vitro digestibility coefficient of dry matter, organic matter, crude protein, and neutral detergent fiber, or the in vitro fermentation parameters. However, the use of ruminal fluid as inoculum for the in vitro fermentation presented values of a higher degree of confidence in relation to feces to determine the in vitro digestion coefficient of the nutrients.
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spelling Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parametersPimenta (Capsicum ssp.) como aditivo alimentar em rações de ovinos utilizando dois tipos de inóculo: Digestibilidade in vitro e parâmetros de fermentaçãoAmmoniacal nitrogenFaecespHRuminal fluid.FezesInóculoNitrogênio amoniacalpHLíquido ruminal.The influence of pepper (Capsicum ssp.) as a feed additive to balanced sheep rations on the in vitro digestibility coefficient of nutrients and their fermentation parameters was evaluated in two different inocula: rumen liquid and sheep feces. Four inclusion levels of pepper (0.0%, 0.2%, 0.4% and 0.6% of DM) and two types of inoculum were arranged in a 4 x 2 factorial arrangement, in a completely randomized design. Experimental rations were balanced to include 0.0%; 0.2%; 0.4% and 0.6% Capsicum ssp., with 13.5% crude protein and 70.0% total digestible nutrients (TDN). A basal diet of 60% bulk (corn silage) and 40% of the concentrate containing 0.0% Capsicum ssp. was given to the inoculant donor animals. Two sheep with a mean bodyweight of 27.6 + 1.6 kg were used as inoculum donors (ruminal fluid and feces) for the determination of the IVDC of nutrients. The variables studied were submitted for analysis of variance and the inclusion levels of pepper. Regression analysis was performed at 5% of probability and for the different inocula, a Tukey test was performed at 5% significance. The different levels of inclusion of pepper (0.0%, 0.2%, 0.4%, and 0.6%) in the balanced sheep rations were not altered (P > 0.05) the IVDC of DM; OM; CP and NDF for both inocula (ruminal fluid and sheep feces). However, the use of the different inocula resulted in a change (P < 0.05) in the IVDC value of DM, OM, CP, and NDF, in which the ruminal liquid inoculum presented higher (P < 0.05) values of IVDC for the ration nutrients in relation to sheep feces. The levels of 0, 0%; 0.2%; 0.4% and 0.6% of pepper in ruminant feeds did not change the pH value of the fermented content after a 24-hour in vitro incubation (P > 0.05). However, the use of ruminal liquid as inoculum for the in vitro fermentation of the experimental rations provided a lower value (P < 0.05) for the pH of the fermented content in relation to the sheep feces. The inclusion of this phytogenic additive in ruminant feeds and the use of inoculum based on rumen fluid or sheep feces did not cause changes in the concentration of ammoniacal nitrogen (N-NH3) in the fermented rations after incubation (P > 0.05) for 24 hours in vitro. Thus, the inclusion of up to 0.6% Capsicum ssp. (pepper) in balanced rations for ruminants does not alter the in vitro digestibility coefficient of dry matter, organic matter, crude protein, and neutral detergent fiber, or the in vitro fermentation parameters. However, the use of ruminal fluid as inoculum for the in vitro fermentation presented values of a higher degree of confidence in relation to feces to determine the in vitro digestion coefficient of the nutrients.Avaliou-se a influência de pimenta (Capsicum ssp.) como aditivo alimentar em rações balanceadas para ovinos sobre os coeficientes de digestibilidade in vitro dos nutrientes e parâmetros de fermentação em dois inóculos diferentes: líquido ruminal e fezes de ovinos. Foram testados quatro teores de inclusão de pimenta (0,0%; 0,2%; 0,4% e 0,6% da MS) e dois tipos de inóculos (líquido ruminal e fezes de ovinos) dispostos em arranjo fatorial 4 x 2 em um delineamento inteiramente casualizado. As rações experimentais foram balanceadas para apresentarem 0,0%; 0,2%; 0,4% e 0,6% de Capsicum ssp., com teor de 13,5% de proteína bruta e 70,0% de nutrientes digestíveis totais (NDT). A ração fornecida aos animais doadores de inóculo foi de ração basal contendo 0,0% de Capsicum ssp, a qual foi utilizada 60% de volumoso (silagem de milho) e 40% de concentrado. Para a determinação dos coeficientes de digestibilidades in vitro (CDIV) dos nutrientes foram utilizados dois ovinos com peso corporal médio de 27,6 + 1,6 kg, como doadores de inóculos. As variáveis estudadas foram submetidas à análise de variância e para os teores de inclusão de pimenta procedeu-se análise de regressão a 5% de probabilidade e para os diferentes inóculos foi realizado teste de Tukey a 5% de significância. A inclusão de 0,0%; 0,2%; 0,4% e 0,6% de pimenta (Capsicum ssp.) nas rações balanceadas dos ovinos não alteraram os CDIV da MS; MO; PB e FDN para ambos os inóculos (líquido ruminal e fezes de ovinos). Contudo, a utilização dos diferentes inóculos propiciou alteração no valor do CDIV da MS, MO, PB e FDN, no qual foi observado que o inóculo líquido ruminal apresentou maiores valores de CDIV em relação ao inóculo obtido das fezes de ovinos. Os teores de pimenta nas rações para ruminantes não alteraram o valor de pH do conteúdo fermentado após a incubação in vitro de 24 horas. Porém, a utilização do líquido ruminal como inóculo da fermentação in vitro das rações experimentais propiciou um menor valor para o pH do conteúdo fermentado em relação as fezes de ovinos. A inclusão de pimenta (Capsicum ssp.) nas rações de ovinos e a utilização de inóculo a base de líquido ruminal ou fezes de ovinos não propiciaram alterações na concentração do nitrogênio amoniacal (N-NH3) do conteúdo fermentado das rações após incubação in vitro de 24 horas. Desta maneira, a inclusão de até 0,6% de pimenta em rações balanceadas para ruminantes não altera o coeficiente de digestibilidade in vitro da matéria seca, matéria orgânica, proteína bruta e fibra em detergente neutro e os parâmetros da fermentação in vitro. Contudo, a utilização do líquido ruminal como inóculo da fermentação in vitro apresenta valores com maior grau de confiança em relação as fezes para determinação do coeficiente de digestibilidade in vitro dos nutrientes.UEL2019-10-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisa empírica de campoPesquisa empírica de campoapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3534910.5433/1679-0359.2019v40n6Supl3p3653Semina: Ciências Agrárias; Vol. 40 No. 6Supl3 (2019); 3653-3664Semina: Ciências Agrárias; v. 40 n. 6Supl3 (2019); 3653-36641679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/35349/26246Copyright (c) 2019 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessGeron, Luiz Juliano ValérioSouza, Alexande Lima deZanin, Suellem Fernanda PerosaAguiar, Sílvia Cristina deSantos, Ilda de SouzaSilva, Rayane Fernandes daGarcia, JocilaineZanine, Anderson de MouraDiniz, Leomar CustódioFerreira, Daniele de Jesus2022-10-10T15:31:12Zoai:ojs.pkp.sfu.ca:article/35349Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-10T15:31:12Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
Pimenta (Capsicum ssp.) como aditivo alimentar em rações de ovinos utilizando dois tipos de inóculo: Digestibilidade in vitro e parâmetros de fermentação
title Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
spellingShingle Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
Geron, Luiz Juliano Valério
Ammoniacal nitrogen
Faeces
pH
Ruminal fluid.
Fezes
Inóculo
Nitrogênio amoniacal
pH
Líquido ruminal.
title_short Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
title_full Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
title_fullStr Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
title_full_unstemmed Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
title_sort Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
author Geron, Luiz Juliano Valério
author_facet Geron, Luiz Juliano Valério
Souza, Alexande Lima de
Zanin, Suellem Fernanda Perosa
Aguiar, Sílvia Cristina de
Santos, Ilda de Souza
Silva, Rayane Fernandes da
Garcia, Jocilaine
Zanine, Anderson de Moura
Diniz, Leomar Custódio
Ferreira, Daniele de Jesus
author_role author
author2 Souza, Alexande Lima de
Zanin, Suellem Fernanda Perosa
Aguiar, Sílvia Cristina de
Santos, Ilda de Souza
Silva, Rayane Fernandes da
Garcia, Jocilaine
Zanine, Anderson de Moura
Diniz, Leomar Custódio
Ferreira, Daniele de Jesus
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Geron, Luiz Juliano Valério
Souza, Alexande Lima de
Zanin, Suellem Fernanda Perosa
Aguiar, Sílvia Cristina de
Santos, Ilda de Souza
Silva, Rayane Fernandes da
Garcia, Jocilaine
Zanine, Anderson de Moura
Diniz, Leomar Custódio
Ferreira, Daniele de Jesus
dc.subject.por.fl_str_mv Ammoniacal nitrogen
Faeces
pH
Ruminal fluid.
Fezes
Inóculo
Nitrogênio amoniacal
pH
Líquido ruminal.
topic Ammoniacal nitrogen
Faeces
pH
Ruminal fluid.
Fezes
Inóculo
Nitrogênio amoniacal
pH
Líquido ruminal.
description The influence of pepper (Capsicum ssp.) as a feed additive to balanced sheep rations on the in vitro digestibility coefficient of nutrients and their fermentation parameters was evaluated in two different inocula: rumen liquid and sheep feces. Four inclusion levels of pepper (0.0%, 0.2%, 0.4% and 0.6% of DM) and two types of inoculum were arranged in a 4 x 2 factorial arrangement, in a completely randomized design. Experimental rations were balanced to include 0.0%; 0.2%; 0.4% and 0.6% Capsicum ssp., with 13.5% crude protein and 70.0% total digestible nutrients (TDN). A basal diet of 60% bulk (corn silage) and 40% of the concentrate containing 0.0% Capsicum ssp. was given to the inoculant donor animals. Two sheep with a mean bodyweight of 27.6 + 1.6 kg were used as inoculum donors (ruminal fluid and feces) for the determination of the IVDC of nutrients. The variables studied were submitted for analysis of variance and the inclusion levels of pepper. Regression analysis was performed at 5% of probability and for the different inocula, a Tukey test was performed at 5% significance. The different levels of inclusion of pepper (0.0%, 0.2%, 0.4%, and 0.6%) in the balanced sheep rations were not altered (P > 0.05) the IVDC of DM; OM; CP and NDF for both inocula (ruminal fluid and sheep feces). However, the use of the different inocula resulted in a change (P < 0.05) in the IVDC value of DM, OM, CP, and NDF, in which the ruminal liquid inoculum presented higher (P < 0.05) values of IVDC for the ration nutrients in relation to sheep feces. The levels of 0, 0%; 0.2%; 0.4% and 0.6% of pepper in ruminant feeds did not change the pH value of the fermented content after a 24-hour in vitro incubation (P > 0.05). However, the use of ruminal liquid as inoculum for the in vitro fermentation of the experimental rations provided a lower value (P < 0.05) for the pH of the fermented content in relation to the sheep feces. The inclusion of this phytogenic additive in ruminant feeds and the use of inoculum based on rumen fluid or sheep feces did not cause changes in the concentration of ammoniacal nitrogen (N-NH3) in the fermented rations after incubation (P > 0.05) for 24 hours in vitro. Thus, the inclusion of up to 0.6% Capsicum ssp. (pepper) in balanced rations for ruminants does not alter the in vitro digestibility coefficient of dry matter, organic matter, crude protein, and neutral detergent fiber, or the in vitro fermentation parameters. However, the use of ruminal fluid as inoculum for the in vitro fermentation presented values of a higher degree of confidence in relation to feces to determine the in vitro digestion coefficient of the nutrients.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
pesquisa empírica de campo
Pesquisa empírica de campo
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/35349
10.5433/1679-0359.2019v40n6Supl3p3653
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/35349
identifier_str_mv 10.5433/1679-0359.2019v40n6Supl3p3653
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/35349/26246
dc.rights.driver.fl_str_mv Copyright (c) 2019 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 40 No. 6Supl3 (2019); 3653-3664
Semina: Ciências Agrárias; v. 40 n. 6Supl3 (2019); 3653-3664
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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