How can nutritional additives modify ruminant nutrition?

This review illustrates the relationships between additives in the diets of ruminants and the consequence for ruminant nutrition. Feed additives are used to improve animal performance and/or the quality of the products. There are several categories of additives available for ruminant nutrition, with emphasis on antibiotics, prebiotics, probiotics, plant extracts, and exogenous enzymes. Antibiotics, essential oils, and chitosan act by selecting sensitive bacteria, consequently modulating the ruminal fermentation pattern. Prebiotics favor microbial growth, providing greater digestion and the production of volatile fatty acids. Probiotics are living microorganisms that improve the ruminal environment, promoting microbial growth and resulting in increased digestion and the production of volatile fatty acids. Exogenous enzymes act synergistically with the enzymes secreted by the ruminal microorganisms, besides favoring microbial adhesion and colonization and facilitating feed degradation. Tannins, whether altering the fermentation standard and/or modifying the ruminal microbiota population, are effective in improving animal performance. However, the effects of additives on the quality of the products are linked to diet quality. Highlights Exogenous enzymes act synergistically with the enzymes secreted by the ruminal microorganisms. Exogenous enzymes favoring the microbial adhesion and colonization of the particles, aid in the degradation of the feed. Tannins can altering the fermentation standard and/or modifying the ruminal microbiota population. Essential oils and chitosan act by selecting sensitive bacteria and consequently modulate the ruminal fermentation.This review illustrates the relationships between additives in the diets of ruminants and the consequence for ruminant nutrition. Feed additives are used to improve animal performance and/or the quality of the products. There are several categories of additives available for ruminant nutrition, with emphasis on antibiotics, prebiotics, probiotics, plant extracts, and exogenous enzymes. Antibiotics, essential oils, and chitosan act by selecting sensitive bacteria, consequently modulating the ruminal fermentation pattern. Prebiotics favor microbial growth, providing greater digestion and the production of volatile fatty acids. Probiotics are living microorganisms that improve the ruminal environment, promoting microbial growth and resulting in increased digestion and the production of volatile fatty acids. Exogenous enzymes act synergistically with the enzymes secreted by the ruminal microorganisms, besides favoring microbial adhesion and colonization and facilitating feed degradation. Tannins, whether altering the fermentation standard and/or modifying the ruminal microbiota population, are effective in improving animal performance. However, the effects of additives on the quality of the products are linked to diet quality. Highlights Exogenous enzymes act synergistically with the enzymes secreted by the ruminal microorganisms. Exogenous enzymes favoring the microbial adhesion and colonization of the particles, aid in the degradation of the feed. Tannins can altering the fermentation standard and/or modifying the ruminal microbiota population. Essential oils and chitosan act by selecting sensitive bacteria and consequently modulate the ruminal fermentation

Performance, carcass yield and economic viability of sheep fed diets containing by-product of cotton agribusiness

The aim of this study was to evaluate the effect of replacing soybean meal with cottonseed cake in the diet offered to Santa Inês sheep on their performance, carcass yield and economic viability. Thirty-two uncastrated male sheep (27.48 ± 4.96 kg and 12 months old) were distributed in a completely randomized design, with 4 treatments (replacement of 0, 14, 28 and 42% of soybean meal with cottonseed cake in dry matter basis) and 8 replications. The inclusion levels of cottonseed cake in their diet provided a reduction in performance, thoracic perimeter, body capacity (measured in vivo), slaughter body weight, hot and cold carcass weights, external length, rump perimeter, thoracic perimeter, carcass compactness index, and leg compactness index (p < 0.05). The weights of the left half carcass, shoulder, neck, loin, and leg were reduced with increasing levels of cottonseed cake in their diet (p < 0.05). The quadratic effect was observed for the rib weight and the yield (p < 0.05). Diets with cottonseed cake had lower total feed costs/animal, revenue, gross margin, and leveling price, and had a higher benefit/cost. Under experimental conditions, despite reducing the feed costs and presenting an improvement in the cost ratio benefit, the use of levels up to 42% of cottonseed cake in sheep diets is not recommended, as it negatively affects the animal performance, carcass weights, and commercial cuts

Torta de girassol oriunda da produção do biodiesel na alimentação de cordeiros mestiços Santa Inês

Objetivou-se determinar o melhor nível de inclusão de torta de girassol, na dieta de ovinos mestiços Santa Inês em crescimento, com base no consumo de nutrientes, digestibilidade, balanço de nitrogênio, desempenho, características da carcaça e características qualitativas da carne destes animais. Foram utilizados 40 cordeiros machos inteiros, recém desmamados, vacinados e vermifugados, com peso inicial médio de 20,87 ± 0,41 kg, distribuídos em baias individuais sob um delineamento inteiramente casualizado, com quatro tratamentos e 10 repetições por tratamento. As dietas apresentaram relação volumoso: concentrado de 50:50, constituída de feno de tifton-85, milho moído, farelo de soja, premix mineral, ureia associada a sulfato de amônio e níveis de torta de girassol (0,0; 10,0; 20,0 e 30,0%) na matéria seca total da dieta. O período experimental foi constituído por 71 dias, com 15 dias destinados a adaptação dos animais a dietas e baias experimentais e 56 dias destinados a coleta de dados. A digestibilidade ocorreu entre o 30º ao 35º dia, com 20 animais. Ao final do período experimental, os animais foram pesados para obter o vivo ao abate e posteriormente após serem abatidos, as carcaças foram pesadas quente e fria para cálculos de rendimento e após 24 horas do abate foram avaliadas as medidas morfométricas da carcaça e posteriormente as carcaças foram seccionadas em cortes comerciais e o Longissimus lumborum foi utilizado para avaliar a qualidade da carne, através das características físico-químicas, instrumentais e sensoriais. Os dados foram submetidos à análise de variância e teste de regressão e para a análise sensorial, também foi realizado o teste de Levene para verificar a homogeneidade de variâncias. A inclusão de torta de girassol na dieta proporcionou redução linear no consumo de matéria seca (MS), proteína bruta (PB), fibra em detergente neutro descontado cinzas e proteína (FDNcp), carboidratos não fibrosos (CNF) e nutrientes digestíveis totais (NDT) e aumento linear no consumo de extrato etéreo (EE). A digestibilidade da MS e dos CNF reduziu e a digestibilidade do EE. O balanço de nitrogênio (BN), eficiência alimentar, ganho peso, ganho médio diário, peso final e características de carcaça reduziram e espessura de gordura, o grau de acabamento, as características quantitativas e qualitativas do Longissimus lumborum não apresentaram efeito. Na carne, a inclusão de torta de girassol aumentou os teores de lipídios totais, umidade, somatório de ácidos graxos saturados, ácidos graxos poli-insaturados, n-6, n-3, ácidos graxos desejáveis e as relações AGPI:AGS, AGPI:AGMI e hipocolesterolêmico: hipercolesterolêmico e reduziu os ácidos graxos monoinsaturados, a relação AGMI:AGS e o índice de aterogenicidade. A inclusão de até 30% de torta de girassol na MS total da dieta reduz o consumo, o desempenho e as características de carcaça dos cordeiros, mas melhora a qualidade nutricional do perfil lipídico e sensorial da carne.Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB

Predicting the carcass characteristics of Morada Nova lambs using biometric measurements

The objective of this work was to use biometric measurements to predict carcass characteristics of lambs of the Morada Nova breed. We used 48 lambs with mean initial body weight (BW) of 15.0±0.04 kg and slaughter body weight (SBW) of 26.37±2.43 kg. The animals were weighed weekly and underwent a period of adaptation of 15 days before slaughter. The biometric measurements were obtained the day before slaughter, comprising body length, withers height, rump height, thigh length, breast width, rump width, thigh perimeter, rump perimeter, thorax perimeter, leg length, and body condition score. Additional measurements included slaughter BW and empty BW (EBW). The data recorded at slaughter comprised the weights of the viscera, carcass, and internal fat and offal. The in vivo measurements of body length were present in most of the equations for predicting the SBW, EBW, hot carcass weight (HCW), and cold carcass weight (CCW). The SBW and EBW presented a variation of approximately 9%. The variables that evaluated the carcass, HCW, and CCW demonstrated less data variation than SBW and EBW, which was probably because these measurements were obtained following evisceration and skinning, thus removing factors of more significant variation in vivo. The prediction models found in the present study varied with an R² of 0.49-0.93, indicating high levels of variation. In sum, biometric measurements can be used to predict the carcass characteristics of Morada Nova lambs with different body condition

Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat.

The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial average body weight of 20.9 ± 0.41 kg were used in a completely randomized design with four treatments. The lambs were fed 500 g/kg hay and 500 g/kg concentrate (corn, soybean meal, urea, ammonium sulfate and sunflower cake) in their diet, and the experimental treatments were 0, 10, 20, and 30% sunflower cake inclusion (DM basis). The inclusion of sunflower cake in the diet did not affect (P > 0.05) the content of ash and protein, overall acceptance, or sensory aroma of the lamb meat. Total lipids and moisture content of the longissimus lumborum muscle increased linearly (P ≤ 0.05) with sunflower cake inclusion. The C16:0, ΣSFA, ΣMUFA:ΣSFA ratio, Δ-9 desaturase enzyme and atherogenicity index in the longissimus lumborum muscle decreased linearly (P ≤ 0.05) with sunflower cake inclusion in lamb diets, whereas a linear increase occurred (P ≤ 0.05) in C12:0, C18:0, ΣMUFA, ΣPUFA, ΣPUFA:ΣSFA and ΣPUFA:ΣMUFA ratios, Σn-6, Σn-3, desirable fatty acids, h:H index, elongase activity, and flavor, tenderness and juiciness sensory qualities in lamb meat. Among the panelists, the highest preference (35.9%) was for meat with 30% sunflower cake inclusion in the diet. Sunflower cake up to 30% of total DM can be included in the diet of Santa Ines lambs, because lipid nutritional quality and the sensory qualities of the lamb meat increase, in addition to improvement in nutraceutical compounds, such as the CLA content, and in the AI, PUFA:SFA and PUFA:MUFA ratios, desirable fatty acids content and h:H ratio, which are beneficial to the health of consumers

Mixed Ration Silage Containing Tanzania Grass and Babassu By-Products for Dairy Cows

The use of mixed ration silage (MRS) provides animals with a diet formulation that meets their nutritional requirements. This study aimed to evaluate the fermentative profile, losses, chemical composition and in vitro dry matter digestibility of mixed ration silages, including babassu by-products as a feed alternative for dairy cows. A completely randomized design was used, with four treatments and five replications, which were composed of TGS: Tanzania grass silage; MRSS: Tanzania grass silage with corn and soybean meal; MRSF: Tanzania grass silage with corn, soybean meal and babassu flour; and MRSC: Tanzania grass silage with corn, soybean meal and babassu cake. There was a significant difference between MRS and TGS (p 3-N) and non-fibre carbohydrate (NFC) content, lower values were observed in the MRS (p < 0.001). The babassu by-products, cake and flour, can replace corn by up to 50% of the total ration silage with Tanzania grass, meeting the nutritional requirements of dairy cows

Corn Silage as a Total Diet with by-Products of the Babassu Agroindustry in the Feed of Confined Ruminants

This study aimed to evaluate the chemical composition of total ration silage (TRS) containing two babassu by-products to replace the corn. The silages were formulated to meet the requirements of sheep for an average daily gain of 200 g/day. A completely randomized experimental design was used with four treatments and five replications. The treatments consisted of CS: Corn silage (Control); TRSS: Corn silage with corn and soybean meal; TRSF: Total ration silage with babassu mesocarp flour; and TRSC: Total feed silage with babassu cake. The chemical composition of the silages had a significant difference (p p p p p p p p p 3-N, p < 0.001). The babassu by-products can replace ground corn by up to 50% in total ration silage and improve the fermentation profile and nutritional value of the silage, meeting the nutritional requirements of finishing sheep

Corn Silage as a Total Diet with by-Products of the Babassu Agroindustry in the Feed of Confined Ruminants

This study aimed to evaluate the chemical composition of total ration silage (TRS) containing two babassu by-products to replace the corn. The silages were formulated to meet the requirements of sheep for an average daily gain of 200 g/day. A completely randomized experimental design was used with four treatments and five replications. The treatments consisted of CS: Corn silage (Control); TRSS: Corn silage with corn and soybean meal; TRSF: Total ration silage with babassu mesocarp flour; and TRSC: Total feed silage with babassu cake. The chemical composition of the silages had a significant difference (p &lt; 0.05) for all variates. There was a significant difference (p &lt; 0.001) for gas (LG, p &lt; 0.001) and effluent losses (LE, p &lt; 0.001), dry matter recovery (DMR, p &lt; 0.001), buffer capacity (BC, p &lt; 0.001), lactic acid (LA, p &lt; 0.001), butyric acid (BA, p &lt; 0.001), lactic acid/fermentation products (LA:FP, p &lt; 0.001), and ammoniacal nitrogen (NH3-N, p &lt; 0.001). The babassu by-products can replace ground corn by up to 50% in total ration silage and improve the fermentation profile and nutritional value of the silage, meeting the nutritional requirements of finishing sheep

Effects of Adding Agro-Industrial By-Products of Babassu to Guinea Grass Silage

Using by-products added to grass silage in the total mixed ration (TMR) silage form can bring advantages to the ensiling process, raising DM levels, absorbing moisture, and improving the silage’s chemical composition. The aim of this study was to evaluate the effect of babassu by-products’ inclusion substitution for corn in Guinea grass silage in the total mixed ration as an alternative feed for ruminants. The experiment was a completely randomized design with four treatments (silage) and five replications (silo). There was a significant difference in the fermentation profile and losses of silage (p p p p p = 0.011). Babassu by-products could eventually replace 50% of corn in total mixed rations silage containing Guinea grass, meeting the suggestion for the total mixed ration silage

The Effect of Babassu Industry By-Products as an Alternative Feed for Dairy Cows

The objective of this study was to evaluate the fermentative characteristics, chemical composition, and in vitro digestibility of a total mixed ration silage containing two babassu by-products, starchy flour and babassu cake. The treatments were distributed in a completely randomised design containing four treatments and five replications. The treatments consisted of corn silage, corn silage based on the standard corn and soybean diet, corn silage with babassu flour, and corn silage with babassu cake. No significant difference was observed in the pH values (p = 0.256) for the studied silages. Higher values for dry matter recovery were observed for the silages of the total diets. The corn silage presented lower lactic acid production (55.15 g/kg DM) and acetic acid (11.54 g/kg DM) in relation to the total ration silages. The inclusion of babassu by-products increased the dry matter (p p p < 0.001) in the total ration silages. Silage in the form of the total ration containing regional babassu by-products improved the fermentative profile of the silages and the nutritional value of the diets, endowing them with potential for use as a feed alternative for dairy cattle