FARINHA DO ENDOCARPO I DO BABAÇU NA FORMULAÇÃO DE DIETAS PARA OVINOS

• Main Authors: HEMILLY CRISTINA MENEZES DE SÁ, IRAN BORGES, GILBERTO DE LIMA MACEDO JUNIOR, JOSÉ NEUMAN MIRANDA NEIVA, LUCIANO FERNANDES SOUSA
• Format: Article
• Language: English
• Published: Universidade Federal Rural do Semi-Árido 2015-01-01
• Series: Revista Caatinga
• Online Access: http://www.redalyc.org/articulo.oa?id=237139260024

This study aimed to evaluate the effect of different additions of flour I endocarp of babassu on consumption and digestibility in diets. Twenty uncastrated male sheep were distributed in a completely ran-domized into four treatments with five replicates per treatment. The animals received experimental diets isoca-loric and isonitrogenous (zero, 7.5%, 15%, 22.5%). The dry matter intake as a function of body weight and metabolic weight decreased linearly with the inclusion of flour I Endocarp in the diet. The apparent digestibil-ity coefficients demonstrate the occurrence of a linear decrease with the inclusion of by-product in the diet. Nitrogen balance was positive with all inclusion levels, decreasing with larger inclusions in a linear response. The inclusion of this byproduct promotes change in score of the feces. The flour endocarp I of babassu present-ed the typical features of consumption and digestibility of forages. The inclusion of by-product in diets for lambs should stand at 7.5% inclusion.