Abstract
This study aimed both to evaluate the metabolic profile of lambsfed with extruded forage and concentrate containing different roughageconcentrate ratios (R:C) and to evaluate in-vitro ruminal fermentationkinetics of these rations. An experiment was carried out with 20 weanling,female crossbred lambs (½Dorper x ½Santa Inês) aged 120 ± 8 days. Thetreatments were four R:C ratios of extruded forage (Foragge®) and extrudedconcentrate (Beef Total®) – 30%F:70%C, 40%F:60%C, 50%F:50%C, and60%F:40%C – distributed randomly with five replicates. The analysistargeted energy metabolites (VLDL, triglycerides, and cholesterol), hepaticmetabolites (alkaline phosphatase, gamma glutamyltransferase [GGT], andaspartate aminotransferase [AST]), and protein metabolites (total protein,uric acid, urea, creatinine, albumin, and globulin). In-vitro gas productionwas quantified by inoculating the extruded rations in bovine ruminal fluidwith the following forage:concentrate proportions evaluated: 30%F:70%C,40%F:60%C, 50%F:50%C, 60%F:40%C and 70%F:30%C. Fermentationkinetic values were compared using parallelism test and curve identity atthe error probability level of 5%. A regression study was used to compare themeans of the metabolites at the error probability level of 5%. Average drymatter intake data are provided descriptively. The extruded rationincreased the hepatic metabolites (GGT and AST) without compromising theliver and kept the energy metabolites stable. Similarly, the serumconcentration of protein metabolites remained at normal levelsrecommended to the ovine species. In-vitro fermentation pattern displayedhigh gas production associated with high ration digestibility. The extrudedration provides protein and energy supply to meet the animals’ nutritionalrequirements without compromising their health.
Highlights
Extrusion is a processing way whereby food is submitted to physical, chemical and thermal treatment
Little is known about the effects of food on ruminal fermentation kinetics, especially when it comes to extruded food for ruminants
This study aims to evaluate the metabolic profile of freshly weaned lambs fed with extruded rations with different proportions of roughage:concentrate (R:C) and to evaluate the kinetics of in-vitro ruminal fermentation for these diets
Summary
Extrusion is a processing way whereby food is submitted to physical, chemical and thermal treatment. Depending on the food in question and on the processing type, extrusion leads to increased availability of protein and some essential amino acids that reach the small intestine; it increases dry matter intake and feed efficiency (GIALLONGO et al, 2015). The quantity and effectiveness of fiber are parameters that directly affect the intake pattern, rumen fermentation, and food digestibility (KOZLOSKI et al, 2006). As a result, it directly impacts the productive indexes in a production system. Little is known about the effects of food on ruminal fermentation kinetics, especially when it comes to extruded food for ruminants
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