Portela Ygor Nascimento, Bandeira Danrley Martins, Ferreira Daniele de Jesus, Parente Henrique Nunes, Parente Michelle de Oliveira Maia, da Cunha Ivo Alexandre Leme, Gois Glayciane Costa, Campos Fleming Sena, de Sousa Francisca Claudia da Silva, Rodrigues Luana Milena Pinheiro, Oliveira Jessica Maria de Sousa, Zanine Anderson de Moura
Universidade Federal do Maranhão Post-Graduate Program in Animal Science, Chapadinha, MA 65500-000, Brazil.
Universidade Federal do Piauí Post-Graduate Program in Tropical Animal Science, Teresina, PI 64049-550, Brazil.
Scientifica (Cairo). 2024 Aug 5;2024:5363940. doi: 10.1155/2024/5363940. eCollection 2024.
The use of babassu agro-industrial residues in animal feed, in addition to being an economic option of great importance in reducing the environmental impact in regions of the Brazilian Cerrado, provides the production of good quality foods of animal origin due to its nutritional characteristics. However, information related to the nutritional components of babassu by-industrial residues has not yet been sufficiently explored. The aim of this study was to evaluate the nutritional potential of some by-products from the babassu production chain through chemical composition and in situ degradability analyses. The experiment was conducted in a completely randomized experimental design, with 4 by-products from babassu processing (cake, greasy, fine flour, and 95 m flour) and 5 replications. The by-products differ in terms of chemical composition, except for the hemicellulose content. For the degradability of fraction "a" of dry matter, it presented a higher percentage for 95 m flour. Fine flour and 95 m flour presented the highest fractions "b" and "c," potential, and effective degradability of dry matter. For the degradation of crude protein, the highest percentages of potential and effective degradability were observed for greasy and 95 m flour. The highest standardized potentially degradable fraction and the highest passage rate were obtained by 95 m flour, which also showed greater degradation for dry matter, crude protein, and neutral detergent fiber. Among the by-products studied, the babassu cake has superior chemical composition; however, the 95 m flour presented nutritional value and satisfactory rumen degradation to be used as an additive or in partial replacement of traditional concentrates.
在动物饲料中使用巴巴苏农产品加工残渣，除了在减少巴西塞拉多地区环境影响方面是一项极为重要的经济选择外，因其营养特性，还能生产出优质的动物源性食品。然而，与巴巴苏加工残渣营养成分相关的信息尚未得到充分探究。本研究的目的是通过化学成分分析和原位降解性分析，评估巴巴苏生产链中一些副产品的营养潜力。试验采用完全随机试验设计，有4种巴巴苏加工副产品（饼粕、油脂、细粉和95目面粉），重复5次。除半纤维素含量外，这些副产品在化学成分上存在差异。对于干物质“a”部分的降解率，95目面粉的降解率更高。细粉和95目面粉的“b”和“c”部分、干物质的潜在降解率和有效降解率最高。对于粗蛋白的降解，油脂和95目面粉的潜在降解率和有效降解率最高。95目面粉的标准化潜在可降解部分最高，通过率也最高，其干物质、粗蛋白和中性洗涤纤维的降解率也更高。在所研究的副产品中，巴巴苏饼粕的化学成分更优；然而，95目面粉具有营养价值和令人满意的瘤胃降解率，可作为添加剂或部分替代传统浓缩料使用。
