Production performance of crossbred dairy cows fed palm kernel cake in feedlots

• Autor(a) principal: Pimentel, Leidiane Reis
• Data de Publicação: 2018
• Outros Autores: Silva, Fabiano Ferreira da, Silva, Robério Rodrigues, Porto Junior, Antônio Ferraz, Costa, Evely Giovanna Leite, Schio, Alex Resende, Souza, Dicastro Dias de, Rodrigues, Eli Santana de Oliveira, Silva, Gonçalo Mesquita da, Menezes, Murilo de Almeida
• 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/29059
• topic: By-product; Digestibility; Intake; Milk composition.; Coprodutos; Digestibilidade; Consumo; Composição do leite.

The objective of this study was to evaluate the effect of inclusion of palm kernel cake in the diet on dietary intake and digestibility and performance of lactating crossbred cows. Twelve Holstein × Zebu crossbred cows were distributed in three 4 × 4 Latin squares with the following treatments: control (no inclusion of palm kernel cake in the diet); inclusion of 50 g of palm kernel cake kg-1 in the total dry matter, 100 g of palm kernel cake kg-1 in the total dry matter, and 150 g of palm kernel cake kg-1 in the total dry matter. There was no effect of palm kernel cake on the intakes of dry matter, corrected neutral detergent fiber, non-fibrous carbohydrates, and total digestible nutrients. The intakes of crude protein and ether extract increased linearly. Inclusion of palm kernel cake in the diet did not influence the digestibility coefficients of dry matter, protein, ether extract, and non-fibrous carbohydrates, or milk production, feed efficiency, and body weight change. Fat-corrected milk yield increased linearly with the addition of palm kernel cake. Inclusion of up to 150 g of palm kernel cake in diets did not influence the dietary intake and performance of lactating cows or the composition of their milk.