CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS

The objective of this work was to evaluate the effect of Saccharomyces cerevisiae at levels 0; 0.2; 0.4 and 0.6 g/L on the in vitro digestibility of dry matter (IVDDM), crude protein (IVDCP) and neutral detergent fiber (IVDNDF) in diets containing, in DM, 100, 75, 50 and 25% Cynodon dactylon grass....

Full description

Bibliographic Details
Main Authors: Fabio José Ferreira Figueiroa, Antonio Ferriani Branco, Julio Cesar Barreto, Silvana Teixeira Carvalho, Fernanda Granzotto, Marcus Vinicius Moraes de Oliveira, Rafael Henrique Tonissi Buschinelli de Goes
Format: Article
Language:English
Published: Universidade Federal de Goiás 2015-04-01
Series:Ciência Animal Brasileira
Subjects:
Online Access:http://www.revistas.ufg.br/index.php/vet/article/view/16565/18519
_version_ 1819205302261645312
author Fabio José Ferreira Figueiroa
Antonio Ferriani Branco
Julio Cesar Barreto
Silvana Teixeira Carvalho
Fernanda Granzotto
Marcus Vinicius Moraes de Oliveira
Rafael Henrique Tonissi Buschinelli de Goes
author_facet Fabio José Ferreira Figueiroa
Antonio Ferriani Branco
Julio Cesar Barreto
Silvana Teixeira Carvalho
Fernanda Granzotto
Marcus Vinicius Moraes de Oliveira
Rafael Henrique Tonissi Buschinelli de Goes
author_sort Fabio José Ferreira Figueiroa
collection DOAJ
description The objective of this work was to evaluate the effect of Saccharomyces cerevisiae at levels 0; 0.2; 0.4 and 0.6 g/L on the in vitro digestibility of dry matter (IVDDM), crude protein (IVDCP) and neutral detergent fiber (IVDNDF) in diets containing, in DM, 100, 75, 50 and 25% Cynodon dactylon grass. The experimental design was completely randomized with 4x4 factorial scheme. The rumen fluid was collected from a cannulated cattle and food were incubated by two stages technique (48 hours + 24 hours), in artificial rumen. The data were interpreted by analysis of variance and regression studies. The elevation of the yeast has provided increases in IVDDM, IVDCP and IVDNDF in all treatments, except at the level of 0.6 g/L in the diets containing 100, 75 and 50% roughage for IVDDM and IVDNDF, and 100 and 75% for IVDCP, which presented quadratic behavior. We concluded that in diets with proportion of roughage equal or above 50%, the digestibility can be improved with the use of yeast to the level of 0.4 g/L. In diets with more than 50% of concentrate the improvement in digestibility occurs linearly with increasing levels of yeast.
first_indexed 2024-12-23T04:49:33Z
format Article
id doaj.art-407ea386bc1a47f886d3cf53e1b8cbab
institution Directory Open Access Journal
issn 1518-2797
1809-6891
language English
last_indexed 2024-12-23T04:49:33Z
publishDate 2015-04-01
publisher Universidade Federal de Goiás
record_format Article
series Ciência Animal Brasileira
spelling doaj.art-407ea386bc1a47f886d3cf53e1b8cbab2022-12-21T17:59:30ZengUniversidade Federal de GoiásCiência Animal Brasileira1518-27971809-68912015-04-0116216917810.1590/1089-6891v16i216565CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOSFabio José Ferreira Figueiroa0Antonio Ferriani Branco1Julio Cesar Barreto2Silvana Teixeira Carvalho3Fernanda Granzotto4Marcus Vinicius Moraes de Oliveira5Rafael Henrique Tonissi Buschinelli de Goes6Mestre em Zootecnia pela Universidade Estadual de Maringá. Maringá, PR, Brasil.Professor do Departamento de Zootecnia da Universidade Estadual de Maringá, Maringá, PR, Brasil. Doutor em Zootecnia pela Universidade Estadual de Maringá, Maringá, PR, Brasil.Professora da Universidade Estadual do Oeste do Paraná, Marechal Candido Rondon, PR, Brasil.Professora do Instituto de Biodiversidade e Florestas, da Universidade Federal do Oeste do Pará, Santarém, PA, Brasil.Professor da Universidade Estadual de Mato Grosso do Sul, Aquidauana, MS, BrasilProfessor da Faculdade de Ciências Agrárias da Universidade Federal da Grande Dourados, Dourados, MS, Brasil. rafaelgoes@ufgd.edu.brThe objective of this work was to evaluate the effect of Saccharomyces cerevisiae at levels 0; 0.2; 0.4 and 0.6 g/L on the in vitro digestibility of dry matter (IVDDM), crude protein (IVDCP) and neutral detergent fiber (IVDNDF) in diets containing, in DM, 100, 75, 50 and 25% Cynodon dactylon grass. The experimental design was completely randomized with 4x4 factorial scheme. The rumen fluid was collected from a cannulated cattle and food were incubated by two stages technique (48 hours + 24 hours), in artificial rumen. The data were interpreted by analysis of variance and regression studies. The elevation of the yeast has provided increases in IVDDM, IVDCP and IVDNDF in all treatments, except at the level of 0.6 g/L in the diets containing 100, 75 and 50% roughage for IVDDM and IVDNDF, and 100 and 75% for IVDCP, which presented quadratic behavior. We concluded that in diets with proportion of roughage equal or above 50%, the digestibility can be improved with the use of yeast to the level of 0.4 g/L. In diets with more than 50% of concentrate the improvement in digestibility occurs linearly with increasing levels of yeast.http://www.revistas.ufg.br/index.php/vet/article/view/16565/18519addictivebovineprobioticrumenruminants
spellingShingle Fabio José Ferreira Figueiroa
Antonio Ferriani Branco
Julio Cesar Barreto
Silvana Teixeira Carvalho
Fernanda Granzotto
Marcus Vinicius Moraes de Oliveira
Rafael Henrique Tonissi Buschinelli de Goes
CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
Ciência Animal Brasileira
addictive
bovine
probiotic
rumen
ruminants
title CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
title_full CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
title_fullStr CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
title_full_unstemmed CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
title_short CULTURA DE LEVEDURAS NA DIGESTIBILIDADE in vitro DE DIETAS COM DIFERENTES PROPORÇÕES DE VOLUMOSOS
title_sort cultura de leveduras na digestibilidade in vitro de dietas com diferentes proporcoes de volumosos
topic addictive
bovine
probiotic
rumen
ruminants
url http://www.revistas.ufg.br/index.php/vet/article/view/16565/18519
work_keys_str_mv AT fabiojoseferreirafigueiroa culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT antonioferrianibranco culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT juliocesarbarreto culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT silvanateixeiracarvalho culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT fernandagranzotto culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT marcusviniciusmoraesdeoliveira culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos
AT rafaelhenriquetonissibuschinellidegoes culturadelevedurasnadigestibilidadeinvitrodedietascomdiferentesproporcoesdevolumosos