DYNAMICS OF THE RUMINAL FERMENTATION IN SHEEP FEEDING WITH RATION CONTAINING DIFFERENT LEVELS OF CASHEW BY-PRODUCTS (Anacardium occidentale)

Authors

  • Marcos Cláudio Rogério Universidade Estadual Vale do Acaraú (UVA), Sobral, Ceará, Brasil
  • Iran Borges Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brasil
  • Norberto Mario Rodriguez Universidade Federal de Minas Gerais (UFMG), Belo Horizonte, Minas Gerais, Brasil
  • Warley Éfrem Campos Ministério da Agricultura, Pecuária e Abastecimento MAPA
  • Vandenberg Lira Silva Universidade Estadual Vale do Acaraú (UVA), Sobral, Ceará, Brasil
  • Tallita da Ponte Ribeiro Universidade Estadual Vale do Acaraú (UVA), Sobral, Ceará, Brasil

Keywords:

nitrogênio amoniacal, ovinos, pH, parâmetros ruminais, ruminantes

Abstract

The study aimed to evaluate the inclusion of cashew by-product (Anacardium occidentale L.) on the ammoniac nitrogen concentrations (N-NH3), pH and vollatile fatty acids concentrations (VFA) of the ruminal fluid, in sheep that received diets containing the cited by-product. Twenty male, entire sheep had been distributed in four treatments with different levels of cashew by-product inclusion (zero; 19%; 38%; 52%) in a randomized block design, in a split-plot project, having in the parcels the diets and the sub-parcels the times of collection (zero, two, five, eight hours after-feeding) with five replications. PH was remained inside of the normal standards cited by same literature in the raised cashew by-product inclusions. Diets with zero and 52% had gotten the biggest concentrations of N-NH3. The molar ratio of the AGV in the ruminal liquid in the diets with cashew by-product was typical of rich diets in voluminous. The relation acetate: propionate was not affected by the inclusion of the cashew by-product. The inclusion of the cashew by-product in up to 19 % of the dietary total presented better resulted in that it says respect to the parameters analyzed in this work.

KEY WORDS: Ammoniac nitrogen, Ovis aries, pH, parameters ruminate, ruminants, volatile fatty acids.

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Published

2009-07-02

How to Cite

ROGÉRIO, M. C.; BORGES, I.; RODRIGUEZ, N. M.; CAMPOS, W. Éfrem; SILVA, V. L.; RIBEIRO, T. da P. DYNAMICS OF THE RUMINAL FERMENTATION IN SHEEP FEEDING WITH RATION CONTAINING DIFFERENT LEVELS OF CASHEW BY-PRODUCTS (Anacardium occidentale). Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 10, n. 2, p. 355–364, 2009. Disponível em: https://revistas.ufg.br/vet/article/view/4083. Acesso em: 22 apr. 2025.

Issue

Vol. 10 No. 2 (2009)

Section

Animal Production

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Copyright (c) 2009 Brazilian Animal Science/ Ciência Animal Brasileira

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