Lambs fed cassava silage with added tamarind residue: Silage quality, intake, digestibility, nitrogen balance, growth performance and carcass quality

Abstract

A B S T R A C TThe objective of this study was to evaluate the effects adding tamarind residue to cassava silage on the quality of the silage and its in vitro ruminal fermentation, as well as the growth performance and carcass quality of lambs. A completely randomized design with four inclusion levels (0.00, 100, 200 and 300 g/kg) of tamarind residue (Tamarindus indica L.) added to cassava silage was used. Twenty mini-silos were used to prepare samples of the four treatments (five replicates each), which were opened after 56 days. Forty male lambs were fed cassava silage with added tamarind residue as the roughage and a concentrate (500:500 g/kg of feed) over 85 days. There was no effect of the tamarind residue-added cassava silage on effluent losses and dry matter (DM) recovery rates. However, there were linear and quadratic reductions in pH (P < 0.001) and the crude protein (CP) (P < 0.001), ether extract (EE) (P < 0.001) and ash (P < 0.001) contents and linear and quadratic increases in the DM, neutral detergent fiber (NDF) (P < 0.001), acid detergent fiber (ADF) (P < 0.001), non-fibrous carbohydrate (NFC) (P < 0.001), acid detergent lignin (ADL) (P < 0.001), and tannin (P < 0.001) contents. There was a linear increase in the maximum potential gas production from total carbohydrates and the gas production rate from NFCs (P < 0.001). The production rate of total gases (P < 0.001), lag phase duration (P < 0.001) and DM in vitro degradability (P < 0.001) were all reduced with the addition of tamarind residue in silage. There was no effect of the tamarind residue-added cassava silage on DM, CP, NFC or total digestible nutrient (TDN) intakes (g/d). However, there was a linear increase in the NDF intake (P = 0.042) and a linear reduction in the EE (P = 0.038) intake by lambs. There was an increase in the DM (P < 0.001), CP (P < 0.001), and NDF (P < 0.001) contents. There was linear effect on the DM (P < 0.001), CP (P < 0.001), and NDF (P < 0.001) contents and a positive quadratic on EE (P = 0.018) digestibility. There was linear carcass yield; IVDMD, in vitro dry matter digestibility kinetics over 48 h; LDA, longissimus dorsi area; NDF ap , neutral detergent fiber corrected for ash and protein; m 1 , gas production rates from non fibrous carbohydrates; m 2 , gas production rates from fibrous carbohydrates; mt, total gas production rate; NFCs, non-fibrous carbohydrates; TDNs, total digestible nutrients; vf 1 , maximum potential gas production from non-fibrous carbohydrates; vf 2 , maximum potential gas production from fibrous carbohydrates; vt, maximum potential gas production from total carbohydrates Animal Feed Science and Technology 235 (2018) 50-59 0377-8401/ © 2017 Elsevier B.V. All rights reserved.T increase in nitrogen (N) fecal excretion (P < 0.001) and a quadratic decrease in N urinary (P = 0.018) excretion and N retention (P < 0.001). There was an increase in the hot and cold carcass weights and yields (P < 0.001) and in the Longissimus dorsi area (LDA) (P < 0.001) of the lambs. The addition of 300 g/kg tam...

The inclusion of detoxified castor bean meal in sugarcane silage increases the carcass weight and the content of unsaturated fatty acids in lamb meat

“…We infer that the greater flow of nutrients ingested by these animals contributed to the deposition of tissue—mainly muscle (see increased REA)—resulting in larger carcasses. Souza et al (2018) also observed a linear increase in the weight of the hot carcass and in the REA of sheep with the inclusion of tamarind residue in the silage of the cassava shoot part. The increase observed in the carcass weight was also reflected in the positive linear behavior of the weight of the leg and palette of the sheep due to the inclusion of DCBM.…”

Mitigating Heat Stress By Dietary Manipulation of Dried Pulp of Tamarind (Tamarindus Indica L.) In Broilers Ration: Growth Dynamics, Lipids Profile, Redox Balance, Cellular And Humoral Immune Response

“…The pulp of this fruit is though edible, it is still considered as an industrial waste in countries where it is grown abundantly (Galvao et al 2019). The dry matter of pulp generated during processing of this fruit is about 50 to 65% and comprised of modest amount of crude protein (74.8 g/kg), neutral detergent bre (609g/kg), non-berous carbohydrate (268 g/kg) in addition to lignin (185 g/kg) and tannin (75 g/kg) as reported (Santos et al 2018;Souza et al 2018). Despite a number of valuable phytoconstituents and properties of Tamarind pulp, there is scant scienti c information on its application in broiler production and health under heat stress.…”

Perdas no Processo de Ensilagem: Uma breve revisão

“…De acordo Gandra et al (2018), que ao trabalharem com adição de quitosana na silagem com aditivo antimicrobial, observaram aumento nas perdas por gases e inferiram que esta perda está relacionada com o aumento da presença dos microrganismos. Souza et al (2018) confrontaram a redução do pH da silagem com o teor de carboidratos não fibrosos, observando aumento nas perdas por gases das silagens estudadas. É evidente que as perdas que ocorrem por meio da produção de gases são influenciadas por diversos fatores no processo da ensilagem.…”