Impact of açaí oil as an additive on in vitro ruminal fermentation

Gabriela de Jesus Coelho; Fernando Gomes de Oliveira; Murilo Exaltação Saúde; Hyda Magna Ferreira Martins; Sheila  Vilarindo de Sousa; Luciano Fernandes Sousa; Raylon Pereira Maciel; Rafael Mezzomo

doi:10.1590/1809-6891v26e-82987E

Autores

Gabriela de Jesus Coelho Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brasil https://orcid.org/0000-0002-5831-397X
Fernando Gomes de Oliveira Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brasil https://orcid.org/0000-0003-4280-4595
Murilo Exaltação Saúde Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brasil https://orcid.org/0009-0007-8751-1987
Hyda Magna Ferreira Martins Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brasil https://orcid.org/0000-0003-0055-8066
Sheila Vilarindo de Sousa Universidade Federal do Piauí (UFPI), Bom Jesus, Piauí, Brasil https://orcid.org/0000-0001-7025-0740
Luciano Fernandes Sousa Universidade Federal do Norte do Tocantins (UFNT), Araguaína, Tocantins, Brasil https://orcid.org/0000-0002-6072-9237
Raylon Pereira Maciel Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brasil https://orcid.org/0000-0001-5097-2797
Rafael Mezzomo Universidade Federal Rural da Amazônia (UFRA), Parauapebas, Pará, Brasil https://orcid.org/0000-0002-1889-3287

DOI:

https://doi.org/10.1590/1809-6891v26e-82987E

Resumo

Resumo: Este estudo avaliou os efeitos do óleo da polpa de açaí na dinâmica da fermentação ruminal in vitro em bovinos. Quatro tratamentos (0, 0.3, 3 e 30 mg g−1 de óleo de açaí) foram testados usando delineamento em blocos casualizados com arranjo de parcelas subdivididas ao longo do tempo (24 e 48 h). Os parâmetros avaliados incluíram degradabilidade in vitro da matéria seca (DIVMS), degradabilidade in vitro da matéria orgânica (DIVMO), cinética de produção de gás in vitro, concentrações de ácidos graxos voláteis de cadeia curta (AGVCC) e concentrações de nitrogênio amoniacal (N–NH3). Nenhuma interação foi detectada entre o nível de óleo de açaí e o tempo de incubação para DIVMS ou DIVMO (p > 0.05). No entanto, o nível de 30 mg g−1 reduziu significativamente a DIVMS (p < 0.05). As concentrações de AGVCC e N–NH3 não foram afetadas ao longo dos tempos de incubação (p > 0.05). A produção de gás in vitro aumentou com a inclusão do óleo de açaí (p < 0.05), e a cinética da produção de gás in vitro indicou padrões semelhantes entre os grupos 0 vs. 30 mg g−1 e 0.3 vs. 3 mg g−1 (p < 0.05). A dosagem de 30 mg g−1 reduziu a DIVMS enquanto aumentou a produção total de gases. Em contraste, níveis mais baixos (0.3 e 3 mg g−1) não prejudicaram a eficiência da fermentação ruminal e justificam avaliações adicionais em ensaios de desempenho animal.
Palavras-chave: degradabilidade; Euterpe oleracea; modulação nutricional; ruminante.

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