Consumo, digestibilidade e fermentação ruminal de novilhas leiteiras suplementadas com ácido ricinoleico e líquido da casca da castanha do caju

Abstract

This study aimed to evaluate the effects of the inclusion of functional oils on Jersey heifers on intake, digestibility and ruminal fermentation. Eight heifers aged 12 ± 1.5 months with an average weight of 286.75 ± 34.61 kg were used. The animals were randomly distributed into two latin square design 4 x 4, balanced and contemporary, 2 x 2 factorial arrangement. The experimental period was 19 days, and 14 days for the adaptation to the experimental diets and 5 days for data collection. Experimental diets were: control (CON); ricinoleic acid (AR), technical cashew nut shell liquid (CNSL), AR + CNSL (inclusion of Ricinoleic Acid + Cashew nut shell liquid inclusion of 1g / kg MS of each). The inclusion of ricinoleic acid (RA) affected the dry matter, organic matter, crude protein and neutral detergent fiber intake, which in the other treatments did not occur. There was not effect on dry matter digestibility, however, in the digestibility of fiber in neutral detergent and crude protein. The treatment containing a mixture of ricinoleic acid and cashew nut shell liquid had better results in the digestibility, interacting between them.The inclusion of the union between the treatments AR and LCC resulted in a higher production of rumen propionate and, consequently, a higher total production of volatile fatty acids (AGVs) and a reduction in acetate/propionate.