DIGESTIBILITY OF THE DRY MATTER AND CRUDE PROTEIN OF DRIED BAKERY RESIDUE IN LAMBS.

P. F. VIEIRA, F. R. CALDARA, G. A. ANDRADE, A. V. REZENDE, M. M. GIOSO, M. H. LEIRA, H. H. VILELA

Abstract



Nutritional evaluation of alternative foods adjusted to each animal species, therefore reducing production costs and guaranteeing a good productive performance, becomes necessary owing to the high variability of their nutrients composition. This study was aimed at evaluating the digestibility of the dry matter (DM) and crude protein (CP) of bakery residue in the diet of lambs. Four lambs capons, distributed in the following treatment protocols: T1 - 100% hay of grassy (control); T2 - Control + 60% mooed maize, T3 -Control + 60% bakery residue, T4 - Control + (30% maize mooed + 30% bakery residue). Latin square (4 x 4) was used as the experimental delineation. The animals underwent an adaptation period of 14 days to the metabolic cages and the experimental diets, followed by 3 days of excrement harvest. A significant improvement in the digestibility of the dry matter was observed when concentrated (maize or bakery residue) was added to the animals’ diets when compared with the group whose alimentary source was only hay. The inclusion of bakery residues either associated or not to the maize caused significant reduction in the digestibility coefficients of the crude protein of the diets. Dry matter and crude protein consumption were similar in all treatments. Results indicate the possibility of using dry bakery residue as an alternative food for lambs, by adding a supplemental protein source.



 


KEY-WORDS: Alternative foods. Concentrated. Nutritional value. Ruminant.


 





DOI: http://dx.doi.org/10.15361/2175-0106.2008v24n1p53-58