Value nutritive of bakery waste in the sheep feeding

Authors

  • Alexsandro Holanda de Oliveira
  • Maria Socorro de Souza Carneiro
  • Ronaldo de Oliveira Sales
  • Elzânia Sales Pereira
  • Jaime Miguel de Araújo Filho
  • João Avelar Magalhães
  • Newton de Lucena Costa

DOI:

Keywords:

digestibility, nutrition, ruminants

Abstract

The research aimed to test diets, using different levels of substitution of maize by residue of bakery. Were used 16 male sheep, mixed breed, with body weight medium initial of 24,65 kg. The experiment lasted 21 days, 14 days for adaptation and 7 days to collect samples. The experimental design was completely randomized with 4 treatments (replacement of 20, 40, 60 and 80.0% maize by the residue of bakery), with 4 repetitions. There were no significant differences between treatments for the parameters: digestibility of dry matter, crude protein, organic matter, ether extract, crude energy, neutral detergent fiber, to level of 5% probability by the Tukey test. The residue of bread can be used in up to 80% in place of maize in rations for sheep in the finishing phase.

Published

2015-09-11

Issue

Section

Nutrição e alimentação animal

How to Cite

Most read articles by the same author(s)

<< < 2 3 4 5 6 7 8 9 > >>