Torta de dendê na suplementação de cordeiro a pasto

Abstract

Palm kernel cake is a by-product of the biodiesel industry, resulting from palm almond pressing for palm oil extraction. Because of its chemical-bromatological characteristics, palm kernel cake is a potential alternative food for ruminants. The objective of this work was to evaluate the effect of the inclusion of palm kernel cake in the supplementation of lambs maintained on Massai grass (Panicum maximum cv. Massai) on the consumption and apparent digestibility coefficient of the nutrients, ingestive behavior on grazing, nitrogen, microbial protein production, plasma metabolites, performance, quantitative carcass characteristics and meat quality. A total of 40 male sheep (age = 150 + 15 days, initial body weight = 22.7 + 2.6 kg) were used, in a completely randomized experimental design, with four treatments, which consisted of inclusion of palm kernel cake (0%, 15%, 30% and 45%) in the concentrated ration. The standard supplement was ground corn, soybean meal, urea and mineral mix. The inclusion of palm kernel cake decreased the dry matter intake (P <0.05) and did not change the dry matter digestibility coefficient (P> 0.05). The digestibility coefficient of the crude protein increased (P <0.05), the excretion of N in the feces was decreased (P <0.01) and the production of microbial protein was not altered (P> 0.05). The inclusion of the palm kernel cake did not alter the concentration of most of the plasma metabolites and of the hepatic enzymatic activities (P> 0.10). The final body weight, total weight gain and average daily weight gain showed a quadratic behavior with minimum weights of 30.99 kg, 8.79 kg and 93.41 g / day (P <0.05). The inclusion of palm kernel cake did not alter the quantitative characteristics of the carcass (P> 0.05). The marbling percentage of the loin eye area was linearly increased with the inclusion of the palm dough (P <0.05) and the red color intensity of the meat behaved in a linear positive and quadratic manner with the inclusion of palm kernel cake (P <0.05). The inclusion of up to 45% of palm kernel cake in the pasture supplement reduced the dry matter intake, however, did not affect the quantitative characteristics of the carcass and the yield of the commercial cuts, and there was an increase in marbling and color intensity red meat.