Evaluación de suplementos alimenticios conteniendo torta de higuerilla sobre la degradación in situ de dietas con pasto kikuyo y la producción lechera en vacas Holstein

Abstract

Meat castor cake is a protein byproduct from the mechanical extraction ofcastor oil, which could replace imported protein sources in dairy supplements.Two experiments were carried out with the purpose of evaluatingthe effect of the supplementation with castor cake on the in situ degradationof DM, CP, NDF and milk yield of Holstein cows.In experiment 1, three rumen fistulated cows were used, under an experimentaldesign of complete random blocks. Five supplements were evaluatedwith five levels of inclusion of castor cake (0, 8, 16, 24 and 32 %),which formed part of five diets composed of 70 % of grass kikuyo, Cenchrusclandestinus and 30 % of the respective supplement. The inclusion of 8 to16 % of castor cake in the supplement did not affect (P> 0.05) the degradationparameters of the fractions evaluated.In experiment 2, a feed supplement containing 10 % CaOH2-treated castorcake was evaluated for feed intake, milk yield and quality in Holstein cowsin the first third of lactation, comparing it to a concentrate containing 10 %soy cake. Eight cows were used, which were randomly assigned to one oftwo treatments, in an experimental or Change-Over Simple or 2 x 2 Cross-Over design. Supplementation with concentrate containing 10 % of castorcake treated with CaOH2 did not affect DM consumption, milk productionand composition.