Diets for sheeps whit levels of residual frying oil consequences on ingestive behavior

• Main Authors: Eduardo Lucas Terra Peixoto, Ivone Yurika Mizubuti, Elzânia Pereira Sales, Patrícia Guimarães Pimentel, Odimári Pricila Prado-Calixto, Leandro das Dores Ferreira da Silva, Mikael Neumann, Edson Luiz de Azambuja Ribeiro, Elizabeth dos Santos Moura, Fernando Luiz Massaro Júnior
• Format: Article
• Language: English
• Published: Universidade Estadual de Londrina 2018-02-01
• Series: Semina: Ciências Agrárias
• Subjects: Feeding; Idle; Lipids; Rumination; Ruminating chews.
• Online Access: http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/30870

The objective of this study was to evaluate the ingestive behavior of lambs fed diets containing different levels of residual frying oil. Different residual frying oil concentrations (0, 20, 40, 60 and 80 g kg-1 dry matter base) in the diets of lambs were evaluated. The experimental diets were formulated to contain 12.8% crude protein (CP) with a 60:40 roughage:concentrate ratio. In each observation period, the following variables were measured: time spent eating, time spent ruminating, time spent idle, and number and time of ruminating chews per ruminated bolus. Animals were randomly allocated to treatment groups according to a Latin square design, with five treatments and five experimental periods. The average values were analyzed using regression analysis to 5%. There was no difference for the time spent feeding, ruminating and being idle. No differences in daily feeding number, total chewing time, number of rumination boluses, number of rumination chews per bolus, rumination chew time per bolus and feeding efficiency were observed. The efficiency of rumination for dry matter and neutral detergent fiber showed a decreased linear effect. It can be concluded that the inclusion of residual frying oil does not affect activities of feeding, rumination and being idle as well as the parameters of rumination chewing, but it does decrease the efficiency of rumination.