Moura, Yasmin Haluan Porto;
Rech, Carmen Lucia De Souza;
Figueiredo, Mauro Pereira de;
Rech, José Luiz;
Luz, Yann Dos Santos;
Figueredo, Jennifer Souza;
Figueiredo, Alex Aguiar
In vitro degradability of coffee husks treated with doses of fibrolytic enzymes for use in ruminant nutrition
Sie können Bookmarks mittels Listen verwalten, loggen Sie sich dafür bitte in Ihr SLUB Benutzerkonto ein.
Medientyp:
E-Artikel
Titel:
In vitro degradability of coffee husks treated with doses of fibrolytic enzymes for use in ruminant nutrition
Beteiligte:
Moura, Yasmin Haluan Porto;
Rech, Carmen Lucia De Souza;
Figueiredo, Mauro Pereira de;
Rech, José Luiz;
Luz, Yann Dos Santos;
Figueredo, Jennifer Souza;
Figueiredo, Alex Aguiar
Erschienen:
Universidade Estadual de Londrina, 2017
Beschreibung:
<jats:p>The agricultural activity has generated a progressive amount of waste, which needs a proper treatment to avoid negative environmental impacts. At the same time, values can be added to such waste, as its use in animal feed. This research was conducted at the laboratory of Animal Nutrition, State University of Southwestern Bahia, campuses of Vitória da Conquista and Itapetinga. The objective of this study was to evaluate the effect of coffee husks on ruminant feeds by increasing doses of fibrolytic enzymes, evaluating their effects on in vitro ruminal degradability of dry matter (DM), neutral detergent fiber (NDF), and acid detergent fiber (FDA) of the coffee husk (CH). The experiment was a completely randomized design in a 2x4 factorial scheme. It compounded the following treatments: Coffee husk (CH1): 1.5% enzymes (E) and 24 h enzymatic action (EA); CH2: 3.0% (E) and 24h (EA); CH3: 4.5% (E) and 24 h (EA); CH4: 6% (E) and 24 h (EA); CH5: 1.5% (E) 48 h (EA); CH6: 3% (E) and 48h (EA); CH7: 4.5% (E) and 48h (EA); and CH8: 6% (E) and 48 h (EA), all based on dry matter. An improvement in the degradability of the nutritional parameters MS, NDF, and FDA occurred with the addition of enzymes, with 3% enzyme addition being the best level, and 24 hours, as the best action time. In addition to that, as the EA on coffee husk increased, the degradation rate decreased. Therefore, the use of enzymes can improve the digestibility of the fibrous fraction, enabling the use of the coffee husk and possibly other agroindustrial residues, thus minimizing their adverse effects on nature.</jats:p>