Nutritional characterization and use of cane sugar and processed waste in diets for sheep.
2010
The aim of this study was to determine the nutritional composition and
in vitro digestibility of whole sugar cane without burning, burning
crop residues and processed through grinding (physical), fermentation
(biological) and inclusion of additives (chemical). A completely
randomized design with factorial arrangement of treatments 2 x 3 with
three replications was used. The factors were the type of cane (whole
and residues) and the three processes, physical, biological and
chemical. To evaluate the animal response 21 weaned male Pelibuey lambs
were used, with an average body weight of 20,24 ± 3,17 kg confined
selected based diets full cane without burning, field burning and waste
burned in integrated process. The results showed that the entire
process to the types of cane increased nutritional value, proximate
analysis and cell wall fractions of crop residues and whole cane were
improved by grinding, fermentation and additives. The content of CP
increased (P<0,05) from 2,6 to 13,2 % in the residues and 1,5 to
10,9 % in the entire cane. In vitro DM digestibility increased
(P<0,05) with only 68,5 % for grinding cane and 75,3 % in residues,
contrary to expectations, in grounded and fermented cane treatments
showed an IVD of DM of 45,46 % and the integral process of 53,57 % vs
53,08 % and values of 52,53 % for field residues. The response of
Pelibuey lambs in weight gain, consumption and feed conversion were
behaved the same with cane-based diets entire unburned, burned and
burned waste ground, fermented and additives. It is concluded that the
sugarcane fields and residues ground, fermented and additives improve
their nutritional value, but do not improve animal performance.
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