<b>Assessing the nutritional value of agroindustrial co-products and feed through chemical composition, <i>in vitro</i> digestibility, and gas production technique

Abstract

ABSTRACT. Agroindustrial co-products are a viable alternative for use in animal nutrition. Tests were conducted using eight different types of co-products and feed to evaluate the chemical composition, in vitro digestibility of dry matter, crude protein and neutral detergent fiber, and gas production by them. The coproducts tested were: coffee hulls; pelleted citrus pulp; grape residue; soybean hulls; cottonseed; cassava foliage; and foods usually supplied to ruminants: corn silage and ground corn concentrate. Data of in vitro digestibility of dry matter, crude protein and neutral detergent fiber were tested by analysis of variance using the least square method; the results of gas production were interpreted by a non-linear regression by the Gauss-Newton method; and the effects of treatments were evaluated by the Tukey's test. The coefficients of in vitro digestibility of dry matter, crude protein and neutral detergent fiber of co-products were different. Gas production was also different between co-products and feeds evaluated for the volume of gas produced from the fast and slow degradation fractions, degradation rate, bacterial colonization time, and the total volume of gas produced. The evaluated coproducts exhibited greater in vitro dry matter digestibility compared to corn silage, except for cottonseed, grape residue, and cassava foliage. Co-products showed higher values of in vitro crude protein digestibility compared to corn silage, and a reduced in vitro digestibility of neutral detergent fiber, except for pelleted citrus pulp and soybean hulls. Corn silage produced larger volume of gas from the fast degradation fraction compared to the coproducts and corn concentrate. Co-products analyzed had appropriate nutritional characteristics according to the techniques applied and can be included in ruminant diets.Keywords: alternative feed, degradation, fermentation, gas production.Avaliação do valor nutricional de coprodutos da agroindústria e de alimentos por meio da composição bromatológica, da digestibilidade in vitro e da técnica de produção de gás RESUMO. Os coprodutos da agroindústria constituem uma alternativa para a utilização na nutrição animal. Foram realizados ensaios com oito tipos de coprodutos e alimentos para avaliar a composição bromatológica, a digestibilidade in vitro da matéria seca, a proteína bruta e a fibra em detergente neutro, bem como a produção de gases gerados por eles. Os coprodutos utilizados neste estudo foram: casca de café; polpa cítrica peletizada; resíduo de uva; casca de grão de soja; caroço de algodão; rama de mandioca e alimentos tradicionalmente empregados na alimentação de ruminantes: silagem de milho e concentrado de grão de milho moído. Os dados de digestibilidade in vitro da matéria seca, da proteína bruta e da fibra em detergente neutro foram interpretados por uma análise de variância, utilizando o método de quadrados mínimos; os resultados da produção de gás foram interpretados por uma regressão não linear pelo método de Gauss-Newton; e os efeitos de tratamentos fora...

Potential alternative feed sources for ruminant feeding from the biodiesel production chain by-products

“…The largest participation of this fraction was found in passion fruit seed cake. This is a consequence of the high lignin content of the material, which decreases its digestion (Olivo et al, 2017). According to Van Soest et al (1991), carbohydrate fraction C has an effect on rumen repletion, leading to lower energy availability because of lower potential intake per unit of time.…”

“…Cakes from biodiesel production such as palm kernel (Keles et al, 2017), babassu (Luz et al, 2019), castor bean (Nagalakshmi & Dhanalakshmi, 2015), sunflower (Lima et al, 2018), cottonseed cake (Assis et al, 2019), and other by-products (Olivo et al, 2017) present considerable concentrations of protein and ether extract, which characterize them as protein and energy foods (Goes et al, 2019) that meet the nutritional requirements of animals and allow their use in ruminant feeding. However, the implications of using these cakes, whether positive or negative, are still poorly understood.…”

Modelos Matemáticos Para Estimativa Da Cinética De Fermentação Ruminal Do Pseudofruto Do Cajueiro Através Da Técnica in Vitro Semi-Automática De Produção De Gases / Mathematical Models to Estimate the Cashew Tree False Fruit Ruminal Fermentation Kinetic Through the Semi-Automatic in Vitro Gas Production Technique

“…O desenvolvimento de novas técnicas de avaliação de alimentos e a automatização das mesmas conduziu à necessidade de utilização de modelos matemáticos capazes de agrupar várias informações em poucos parâmetros biologicamente interpretáveis por modelagem (SANTOS et al, 2020;BAIA et al, 2020;CAVALCANTE et al, 2020;DOUGHERTY et al, 2019;BATEKI et al, 2019;THEODOROU et al, 1994;BEUVINK et al, 1992;FRANCE et al, 2000). Os parâmetros matemáticos obtidos por meio da curva de produção de gases permitem descrever e interpretar os perfis cumulativos da produção de gases, avaliar diferentes ambientes de fermentação, além de possibilitar a comparação de diferentes substratos e frações dos alimentos (OLIVO et al, 2017;NOGUERA et al, 2004).…”

In Vitro Fermentation and Chemical Characteristics of Mediterranean By-Products for Swine Nutrition

“…Many agro-industrial residues, such as citrus pulps, citrus molasses, and olive dry pomace, have the potential to be used to feed livestock animals (ruminants, swine), and several studies have highlighted the presence of nutraceutical components [38,39,40,41].…”