Abstract
This study aimed to evaluate the in vitro degradability and gas production in diets containing byproducts from the national biodiesel industry (castor bean, canola, forage radish and black sunflower) replacing Brachiaria grass in four levels (0, 30, 50 and 70%). The inoculum for in vitro incubation was obtained from three fistulated Holstein cows. The experimental design was 4 x 4 factorial completely randomized experimental design consisting of four byproducts and four levels. All byproducts studied had a significant effect (p < 0.05) on in vitro digestibility. The castor bean byproducts promoted the lowest cumulative gas production at the end of 48 hours incubation. Regarding digestibility, the byproducts of canola and radish at 70% level did not affect the degradability of dry matter.
Highlights
In Brazil, a large number of byproducts from agroindustry have potential for use in animal feed; planning and proper allocation allows for the establishment of new partnerships and solutions between industry and livestock (Geron, Mexia, Garcia, Silva, & Zeoula, 2012)
Many cultivated oleaginous crops are being studied in Brazil to be used in biodiesel industrialization process, such as sunflower (Helianthus annuus L.), castor bean (Ricinus communis L.), forage radish (Raphanus sativus L.), canola (Brassica napus L.), among others
The substrates used for in vitro incubation were Brachiaria grass (Brachiaria brizantha at 28 days of cutting) as control and byproducts resulting from the biodiesel industrialization: castor bean (Ricinus communis L.), canola (Brassica napus L.), black sunflower (Helianthus annus L), and forage radish (Raphanus sativus L.)
Summary
In Brazil, a large number of byproducts from agroindustry have potential for use in animal feed; planning and proper allocation allows for the establishment of new partnerships and solutions between industry and livestock (Geron, Mexia, Garcia, Silva, & Zeoula, 2012). Studies and techniques that characterize these byproducts, such as the in vitro degradability technique by gas production, enable the identification of byproducts that are efficient in replacing conventional foods. Gas production is directly proportional to the microbial fermentation of the food and, as it can be measured at frequent intervals, allows to evaluate the way the microbial attack occurs in the degradation of the food in the rumen
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