DYNAMICS OF THE RUMINAL FERMENTATION IN SHEEP FEEDING WITH RATION CONTAINING DIFFERENT LEVELS OF CASHEW BY-PRODUCTS (Anacardium occidentale)

• Autor(a) principal: Rogério, Marcos Cláudio
• Data de Publicação: 2009
• Outros Autores: Borges, iran, Rodriguez, Norberto Mario, Campos, Warley Éfrem, Silva, Vandenberg Lira, Ribeiro, Tallita da Ponte
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/4083
• topic: nitrogênio amoniacal; ovinos; pH; parâmetros ruminais; ruminantes

The study aimed to evaluate the inclusion of cashew by-product (Anacardium occidentale L.) on the ammoniac nitrogen concentrations (N-NH3), pH and vollatile fatty acids concentrations (VFA) of the ruminal fluid, in sheep that received diets containing the cited by-product. Twenty male, entire sheep had been distributed in four treatments with different levels of cashew by-product inclusion (zero; 19%; 38%; 52%) in a randomized block design, in a split-plot project, having in the parcels the diets and the sub-parcels the times of collection (zero, two, five, eight hours after-feeding) with five replications. PH was remained inside of the normal standards cited by same literature in the raised cashew by-product inclusions. Diets with zero and 52% had gotten the biggest concentrations of N-NH3. The molar ratio of the AGV in the ruminal liquid in the diets with cashew by-product was typical of rich diets in voluminous. The relation acetate: propionate was not affected by the inclusion of the cashew by-product. The inclusion of the cashew by-product in up to 19 % of the dietary total presented better resulted in that it says respect to the parameters analyzed in this work.KEY WORDS: Ammoniac nitrogen, Ovis aries, pH, parameters ruminate, ruminants, volatile fatty acids.