Consumo, digestibilidade e desempenho de vacas leiteiras submetidas a dietas com resíduo líquido de fermentação da indústria sucroalcooleira

Abstract

Research with alternative sources in animal feed is extremely important to define the best strategies for its use. The scarcity of information on the best level of inclusion of liquid fermentation residue from the sugar-alcohol industry makes it necessary to search for the best form and level of addition of this by-product in the diet of production animals. The objective of this research is to evaluate the use of by-product of the sugar and alcohol industry in dairy cattle. The experiment was carried out at Nossa Senhora da Abadia farm, in the municipality of Douradina-MS. Acquisition of the by-product was in industries close to the city. Eight lactating Jersey cows (4 of which were fistulated in the rumen) were distributed in 2 4x4 Latin squares. Therefore, each Latin square was composed of 4 animals, 4 treatments, and 4 periods. In the treatment, the inclusion of different levels of yeast milk in the diet of dairy cows was tested. The isonitrogenated diet with 15% CP to evaluate the inclusion of yeast milk of: 0, 3, 6 and 9 liters. The experimental period was 19 days, 14 for the adaptation of experimental diets and 5 for data collection. DM intake, DM and nutrient digestibility and milk production were evaluated. The data obtained were submitted to analysis of variance using the PROC MIXED command of SAS, version 9.4 (SAS, 2013), adopting a significance level of 5%. There was an effect of treatment on consumption and digestibility of CP (P<0.05). The addition of yeast in milk within the levels studied did not affect DM consumption as well as milk production. The best level of inclusion of yeast milk in the diet of dairy cows was with 6 L/day, without affecting consumption and milk production, enhancing the consumption of CP and its use. Other parameters should be studied to better elucidate its use in the bovine diet.