Pimenta como aditivo fitogênico em dietas de ovinos

• Autor(a) principal: Zanin, Suellem Fernanda Perosa
• Data de Publicação: 2019
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFMT
• Texto Completo: http://ri.ufmt.br/handle/1/4313
• topic: Capsicum spp; Consumo; Metabolismo; Parâmetros sanguíneos; Temperatura; CNPQ::CIENCIAS AGRARIAS; Blood parameters; Condiment; Consumption; Metabolism; Temperature

The inclusion of 0,0 was evaluated; 0.2; 0.4 and 0.6% of pepper in the diet of sheep on consumption and the coefficient of digestibility (CD) of nutrients, ruminal parameters, nitrogen balance, physiological parameters, feeding behavior and hematological parameters. A Latin square (4X4) experimental design was used. The studied variables were interpreted through analysis of variance, the differences observed for the inclusion levels of pepper were determined by regression analysis considering 5% of significance. For the variables of pH and N-NH3 concentration of the ruminal liquid, the statistical analysis was performed considering the subdivision of the plot, considering the evaluation times after the feeding of the animals. For the variables of physiological parameters, feeding behavior and glucose, the statistical analysis was carried out considering the subdivision of the plot in shifts of day and night and times of evaluation after the feeding of the animals. The addition of pepper in the sheep diet altered the intake of DM, OM, CP and NDF (P <0.05), decreasing 0.53; 0.48; 0.08 and 97.6 g.day -1 for each percentage unit of pepper added, respectively. The consumption of FDA and CHT obtained a quadratic response of 0.35 and 0.36% respectively. The highest CP and CPN of the diets were reached at the levels of 0.26% and 0.20% of pepper in the experimental rations. The ruminal parameters of the sheep fed with diets containing pepper were not altered (P> 0.05), however, a change was observed for this variable as a function of time after feeding. The addition of pepper in the sheep diet decreased the nitrogen consumption (N), registering a reduction of 3.47 g.day -1 for each percentage unit of pepper added, however the highest amount of nitrogen absorbed (NA) was 19.07 g animal 1 day -1 for the inclusion level of 0.24% pepper. The inclusion of pepper in the sheep diet did not alter (P> 0.05) the physiological parameters, feed and water intake and rumination of the animals. However, quadratic behavior (P <0.05) was observed for leisure time, with a maximum value of 697.18 minutes being estimated with inclusion of 0.31% of pepper in the sheep diet. The variables body temperature, posterior and anterior, respiratory rate, feed and water intake, lying rumination, chewing / chewing and chewing time were influenced (P <0.05) by day and night shifts. The inclusion of pepper in sheep feed resulted in quadratic behavior (P <0.05) for blood urea, with a maximum value of 37.46 mg dL-1 being estimated at 0.38% pepper level. The inclusion of pepper in the diet did not alter the plasma glucose levels in sheep (P> 0.05), with a mean value of 55.91 (mMol / L). However, the different times before and after feeding changed (P <0.05) the concentration of glucose in the blood. It is concluded that the inclusion of pepper in the sheep diet reduces the consumption of nutrients, affects the digestibility coefficient of crude protein and non-fibrous carbohydrate, as well as reduces the amount of nitrogen absorbed due to its pungency. The inclusion of pepper is not effective in changing the physiological, behavioral and blood parameters in sheep. Day and night shifts have a strong influence on physiological and behavioral variables. Blood glucose is influenced by time after feeding.