Infrared thermography and feeding behavior of lambs fed increasing levels of safflower grains

• Autor(a) principal: Ferreira, Mateus Silva [UNESP]
• Data de Publicação: 2020
• Outros Autores: Goes, Rafael Henrique de Tonissi e Buschinelli de, Martinez, Antonio Campanha [UNESP], Gandra, Jefferson Rodrigues, Gonçales, Walter Antonio, Bega, Amanda Maristela [UNESP], Silva, Luan Sitó da [UNESP], Paz, Jessica Priscila da [UNESP]
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1590/S1519-99402121232020; http://hdl.handle.net/11449/205875

The objective was to evaluate the feeding behavior, physiological responses, and rumen heat emission of lambs fed with safflower grains. Eighteen lambs were randomly distributed in a completely randomized design. Safflower grain was added to the diets in the proportions of 0.0; 7.5 and 15%. The safflower grain did not change the patterns of eating, leisure, or rumination; however, it improved the efficiency of NDF ingestion, by 26%. The head temperature decreased by 1.5 ° C to include 7.5% safflower; and the rectal temperature decreased quadratically with the addition of safflower (39.5 and. 39.08 ° C). There was a linear trend of decreasing head temperature as the inclusion of safflower increased. The temperature of the eyeball decreased by 1.1 ° C when 7.5% of safflower DM was added to the diet and increased by 0.6 ° C when a 15% safflower was added. The ruminal temperature increased linearly for the addition of safflower (1.8 ° C). Safflower