Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters
DOI:
https://doi.org/10.5433/1679-0359.2019v40n6Supl3p3653Keywords:
Ammoniacal nitrogen, Faeces, pH, Ruminal fluid.Abstract
The influence of pepper (Capsicum ssp.) as a feed additive to balanced sheep rations on the in vitro digestibility coefficient of nutrients and their fermentation parameters was evaluated in two different inocula: rumen liquid and sheep feces. Four inclusion levels of pepper (0.0%, 0.2%, 0.4% and 0.6% of DM) and two types of inoculum were arranged in a 4 x 2 factorial arrangement, in a completely randomized design. Experimental rations were balanced to include 0.0%; 0.2%; 0.4% and 0.6% Capsicum ssp., with 13.5% crude protein and 70.0% total digestible nutrients (TDN). A basal diet of 60% bulk (corn silage) and 40% of the concentrate containing 0.0% Capsicum ssp. was given to the inoculant donor animals. Two sheep with a mean bodyweight of 27.6 + 1.6 kg were used as inoculum donors (ruminal fluid and feces) for the determination of the IVDC of nutrients. The variables studied were submitted for analysis of variance and the inclusion levels of pepper. Regression analysis was performed at 5% of probability and for the different inocula, a Tukey test was performed at 5% significance. The different levels of inclusion of pepper (0.0%, 0.2%, 0.4%, and 0.6%) in the balanced sheep rations were not altered (P > 0.05) the IVDC of DM; OM; CP and NDF for both inocula (ruminal fluid and sheep feces). However, the use of the different inocula resulted in a change (P < 0.05) in the IVDC value of DM, OM, CP, and NDF, in which the ruminal liquid inoculum presented higher (P < 0.05) values of IVDC for the ration nutrients in relation to sheep feces. The levels of 0, 0%; 0.2%; 0.4% and 0.6% of pepper in ruminant feeds did not change the pH value of the fermented content after a 24-hour in vitro incubation (P > 0.05). However, the use of ruminal liquid as inoculum for the in vitro fermentation of the experimental rations provided a lower value (P < 0.05) for the pH of the fermented content in relation to the sheep feces. The inclusion of this phytogenic additive in ruminant feeds and the use of inoculum based on rumen fluid or sheep feces did not cause changes in the concentration of ammoniacal nitrogen (N-NH3) in the fermented rations after incubation (P > 0.05) for 24 hours in vitro. Thus, the inclusion of up to 0.6% Capsicum ssp. (pepper) in balanced rations for ruminants does not alter the in vitro digestibility coefficient of dry matter, organic matter, crude protein, and neutral detergent fiber, or the in vitro fermentation parameters. However, the use of ruminal fluid as inoculum for the in vitro fermentation presented values of a higher degree of confidence in relation to feces to determine the in vitro digestion coefficient of the nutrients.Downloads
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References
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SILVA, R. B. Suplementação de vacas leiteiras com óleos essenciais. 2017. Tese (Doutorado em Zootecnia) - Universidade Federal de Lavras, Lavras, MG.
SMITH, D. R.; DILORENZO, N.; LEIBOVICH, J.; QUINN, M. J.; HOMM, J. W.; GALYEAN, M. L. Effects of sulfur and monensin concentrations on in vitro dry matter disappearance, hydrogen sulfide production, and volatile fatty acid concentrations in batch culture ruminal fermentations. Journal of Animal Science, Champaign, v. 88, n. 4, p. 1503-1512, 2010. DOI: 10.2527/jas.2009-2498
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TABELA DE NUTRIÇÃO - TABNUT. Departamento de Informática em Saúde, Escola Paulista de Medicina. Universidade Federal de São Paulo. São Paulo: Unifesp, 2006. Disponível em: http://tabnut.dis. epm.br/alimento/02031/condimento-pimenta-vermelha-ou-caiena. Acesso em: 08 set. 2018.
UNIVERSIDADE FEDERAL DE VISOÇA - UFV. Manual de utilização do programa SAEG Sistema de Análise Estatística e Genéticas. Viçosa, MG: Universidade Estadual de Viçosa, 1997.
VALADARES FILHO, S. C.; PAULINO, P. V. R.; MAGALHÃES, K. A. Exigências nutricionais de zebuínos puros e cruzados - BR-Corte. 2 ed. Viçosa, MG: UFV, Suprema Gráfica Ltda., 2010. 193 p.
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ZEOULA, L. M.; CALDAS NETO, S. F.; GERON, L. J. V.; MAEDA, E. M.; PRADO, I. N.; DIAN, P. H. M. Substituição do milho pela farinha de varredura de mandioca (Manihot esculenta, Crantz) em rações de ovinos: consumo, digestibilidade, balanços de nitrogênio e energia e parâmetros ruminais. Revista Brasileira de Zootecnia, Viçosa, MG, v. 32, n. 2, p. 491-502, 2003. DOI: 10.1590/S1516-35982003000200030
ALCALDE, C. R.; MACHADO, R. M.; SANTOS, G. T.; PICOLLI, R.; JOBIM, C. C. Digestibilidade in vitro de alimentos com inóculos de líquido de rúmen ou de fezes de bovinos. Acta Scientiarum. Animal Science, Maringá, v. 24, n. 4, p. 917-921, 2001. DOI: 10.4025/actascianimsci.v23i0.2645
ARAÚJO, J. A.; SILVA, J. H. V.; AMÂNCIO, A. L. L.; LIMA, M. R.; LIMA, C. B. Uso de aditivos na alimentação de aves. Acta Veterinaria Brasílica, Mossoró, v. 1, n. 3, p. 69-77, 2007. DOI: 10.21708/avb.2007.1.3.488
BONTEMPO, M. Pimenta e seus benefícios à saúde. São Paulo: Editora Alaúde, 2007. 150 p.
CALSAMIGLIA, S.; BUSQUET, M.; CARDOZO, P. W.; CASTILLEJOS, L.; FERRET, A. Invited review: essential oils as modifiers of rumen microbial fermentation. Journal of Dairy Science, Champaign, v. 90, n. 6, p. 2580-2595, 2007. DOI: 10.3168/jds.2006-644
CARDOZO, P. W.; CALSAMIGLIA, S.; FERRET, A.; KAMEL, C. Effects of alfalfa extract, anise, capsicum and a mixture of cinnamaldehyde and eugenol on ruminal fermentation and protein degradation in beef heifers fed a high concentrate diet. Journal of Animal Science, Champaign, v. 84, n. 1, p. 2801-2808, 2006. DOI: 10.2527/jas.2005-593
CARDOZO, P. W.; CALSAMIGLIA, S.; FERRET, A.; KAMEL, C. Effects of natural plant extracts on ruminal protein degradation and fermentation profiles in continuous culture. Journal of Animal Science, Champaign, v. 82, n. 11, p. 3230-3236, 2004. DOI: 10.2527/2004.82113230x
CARDOZO, P. W.; CALSAMIGLIA, S.; FERRET, A.; KAMEL, C. Screening for the effects of natural plant extracts at different pH on in vitro rumen microbial fermentation of high-concentrate diet for beef cattle. Journal of Animal Science, Champaign, v. 83, n. 11, p. 2572-2579, 2005. DOI: 10.2527/2005.83112572x
DORMAN, H. J. D.; DEANS, S. G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils. Journal Applied Microbiology, Athens, v. 88, n. 2, p. 308-316, 2000. DOI: 10.1046/j.1365-2672.2000.00969.x
DUTRA, F. L. A.; BRANCO, I. G; MADRONA, G. S.; HAMINIUK, C. W. I. Avaliação sensorial e influência do tratamento térmico no teor de ácido ascórbico de sorvete de pimenta. Revista Brasileira de Tecnologia Agroindustrial, Curitiba, v. 4, n. 2, p. 243-251, 2010. DOI: 10.3895/S1981-368620100002000012
FILGUEIRA, F. A. R. Novo manual de olericultura: agrotecnologia moderna na produção e comercialização de hortaliças. Viçosa, MG: UFV, 2000. 402 p.
GERON, L. J. V.; GARCIA, J.; COELHO, K. S. M.; AGUIAR, S. C.; ZANINE, A. M.; SOUZA, A. L.; CARVALHO, J. T. H.; ROBERTO, L. S.; SOUSA NETO, E. L.; FERREIRA, D. J. In vitro digestibility and nutritional characterization of distillers dried grains with solubles according to the Cornell Net Carbohydrate and Protein System. Semina: Ciências Agrárias, Londrina, v. 38, n. 4, p. 2029-2040, 2017. DOI: 10.5433/1679-0359.2017v38n4p2029
GERON, L. J. V.; MEXIA, A. A.; CRISTO, R. L.; GARCIA, J.; CABRAL, L. S.; TRAUTAMANN, R. J.; MARTINS, O. S.; ZEOULA; L. M. Consumo, digestibilidade dos nutrientes e características ruminais de cordeiros alimentados com níveis crescentes de concentrado em ambiente tropical no Vale do Alto Guaporé - MT. Semina: Ciências Agrárias, Londrina, v. 34, n. 5, p. 2497-2510, 2013. DOI: 10.5433/1679-0359.2013v34n5p2497
GERON, L. J. V.; VELOSO, L. E. C.; AGUIAR, S. C.; SOUZA, A. L.; SOUZA, I. S.; TRAUTAMN-MACADO, R. J.; ZANINE, A. M.; SILVA, R. F.; FERREIRA, D. J.; ZANIN, S. F. P. In vitro fermentation of the rations containing Morinda citrifolia L. (Noni) using two types of inoculum. Semina: Ciências Agrárias, Londrina, v. 40, n. 2, p. 831-842, 2019. DOI: 10.5433/1679-0359.2019v40n2p831
GRIFFIN, S. G.; WYLLIE, S. G.; MARKHAM, J. L.; LEACH, D. N. The role of structure and molecular properties of terpenoids in determining their antimicrobial activity. Flavour and Fragrance Journal, Paris, v. 14, n. 2, p. 322-332, 1999. DOI: 10.1002/(SICI)1099-1026(199909/10)14:5<322::AID-FFJ837>3.0.CO;2-4
HAYMAN, M.; KAM, P. C. A. Capsaicin: a review of its pharmacology and clinical applications. Current Anaesthesia & Critical Care. Valencia, v. 19, n. 5, p. 338-343, 2008. DOI: 10.1016/j.cacc.2008.07.003
INOUE, N.; MATSUNAGA, Y.; SATOH, H.; TAKAHASHI, M. Enhanced energy expenditure and fat oxidation in humans with high bmi scores by the ingestion of novel and non-pungent capsaicin analogues (Capsinoids). Bioscience, Biotechnology and Biochemistry, Tokyo, v. 71, n. 2, p. 380-389, 2007. DOI: 10.1271/bbb.60341
IWAI, B. K.; YAZAWA, A.; WATANABE, T. Roles as metabolic regulators of the non-nutrients, capsaicin and capsiate, supplemented to diets. Proceedings of the Japan Academy, Tokyo, v. 79, n. 7, p. 207-212, 2003. DOI: 10.2183/pjab.79B.207
LUDY, M. J.; MOORE, G. E.; MATTES, R. D. The effects of capsaicin and capsiate on energy balance: critical review and meta-analyses of studies in humans. Chemical Senses, Oxford, v. 37, n. 2, p. 103-121, 2012. DOI: 10.1093/chemse/bjr100
MANAIA, M. A. N. Mecanismos redox relativos à actividade antioxidante de sistemas fenólicos. 2011. Dissertação (Mestrado em Engenharia de Alimentos) - Universidade de Coimbra, Coimbra.
MCDOUGALL, E. I. Studies on ruminant saliva. 1- The composition and output of sheep´s saliva. Biochemistry Journal, Nashville, v. 43, n. 1, p. 99-109, 1948. DOI: PMC1274641
NATIONAL RESEARCH COUNCIL - NRC. Nutrient requirements of small ruminants: sheep, goats, cervids, and new world camelids. Washington: National Academy Press, 2007. 384 p.
PERUCKA, I.; OLESZEK, W. Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography. Food Chemistry, London, v. 71, n. 2, p. 287-291, 2000. DOI: 10.1016/S0308-8146(00)00153-9
PRESTON, T. R. Biological and chemical analytical methods. In: PRESTON, T. R. Tropical animal feeding: a manual for research workers. Rome: FAO, 1995. p. 191-264.
REIFSCHNEIDER, F. J. B. Capsicum: pimentas e pimentões no Brasil. Brasília: Embrapa Comunicação para Transferência de Tecnologia, Embrapa Hortaliças, Brasília, DF, 2000. 114 p.
RISTORI, C. A.; PEREIRA, M. A. dos S.; GELLI, D. S. O efeito da pimenta do reino moída frente a contaminação in vitro com Salminella Rubslaw. Revista do Instituto Adolfo Lutz, São Paulo, v. 62, n. 2, p. 131-133, 2002. DOI: RIALA6/929.
SANTOS, P.; AGUIAR, A. C.; BARBERO, G. F.; REZENDE, A. A.; MARTINES, J. Supercritical carbono dioxide extration of capsaicinoids from malegueta pepper (Capsicum frutescens L.) assited by ultrasound. Ultrasonics Sonochemistry, London, v. 22, n. 1, p. 78-88, 2015. DOI: 10.1016/j.ultsonch.2014.05.001
SILVA, D. J.; QUEIROZ, A. C. Análise de alimentos: métodos químicos e biológicos. 3. ed. Viçosa, MG: Universidade Federal de Viçosa, 2002. 235 p.
SILVA, R. B. Suplementação de vacas leiteiras com óleos essenciais. 2017. Tese (Doutorado em Zootecnia) - Universidade Federal de Lavras, Lavras, MG.
SMITH, D. R.; DILORENZO, N.; LEIBOVICH, J.; QUINN, M. J.; HOMM, J. W.; GALYEAN, M. L. Effects of sulfur and monensin concentrations on in vitro dry matter disappearance, hydrogen sulfide production, and volatile fatty acid concentrations in batch culture ruminal fermentations. Journal of Animal Science, Champaign, v. 88, n. 4, p. 1503-1512, 2010. DOI: 10.2527/jas.2009-2498
SURESH, D.; SRINIVASAN, K. Tissue distribution and elimination of capsaicin, piperine and curcumin following oral intake in rats. Indian Journal of Medical Research, Mysore, v. 131, n. 1, p. 682-691, 2010. DOI: PMID20516541
TABELA DE NUTRIÇÃO - TABNUT. Departamento de Informática em Saúde, Escola Paulista de Medicina. Universidade Federal de São Paulo. São Paulo: Unifesp, 2006. Disponível em: http://tabnut.dis. epm.br/alimento/02031/condimento-pimenta-vermelha-ou-caiena. Acesso em: 08 set. 2018.
UNIVERSIDADE FEDERAL DE VISOÇA - UFV. Manual de utilização do programa SAEG Sistema de Análise Estatística e Genéticas. Viçosa, MG: Universidade Estadual de Viçosa, 1997.
VALADARES FILHO, S. C.; PAULINO, P. V. R.; MAGALHÃES, K. A. Exigências nutricionais de zebuínos puros e cruzados - BR-Corte. 2 ed. Viçosa, MG: UFV, Suprema Gráfica Ltda., 2010. 193 p.
VALVERDE, R. M. V. Composição bromatológica da pimenta malagueta in natura e processada em conserva. 2011. Dissertação (Mestrado em Engenharia de Alimentos) - Engenharia de Alimentos, Universidade Estadual do Sudoeste da Bahia, Itapetinga.
VAN SOEST, P. J.; ROBERTSON, J. B.; LEWIS, B. A. Methods for dietary fiber, neutral detergent fiber, and nonstarch polysaccharides in relation to animal nutrition. Journal of Dairy Science, Savoy, v. 74, n. 12, p. 3583-3597, 1991. DOI: 10.3168/jds.S0022-0302(91)78551-2
WINDISCH, W.; SCHEDLE, K.; PLITZNER, C.; KROISMAYAR, A. Use of phytogenic products as feed additives for swine and poultry. Journal of Animal Science, Champaign, v. 86, p. 140-148, 2008. Supplement. DOI: 10.2527/jas.2007-0459
ZEOULA, L. M.; CALDAS NETO, S. F.; GERON, L. J. V.; MAEDA, E. M.; PRADO, I. N.; DIAN, P. H. M. Substituição do milho pela farinha de varredura de mandioca (Manihot esculenta, Crantz) em rações de ovinos: consumo, digestibilidade, balanços de nitrogênio e energia e parâmetros ruminais. Revista Brasileira de Zootecnia, Viçosa, MG, v. 32, n. 2, p. 491-502, 2003. DOI: 10.1590/S1516-35982003000200030
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2019-10-16
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Geron, L. J. V., Souza, A. L. de, Zanin, S. F. P., Aguiar, S. C. de, Santos, I. de S., Silva, R. F. da, … Ferreira, D. de J. (2019). Pepper (Capsicum ssp.) as a feed additive in sheep rations using two types of inoculum: Effects on in vitro digestibility and fermentation parameters. Semina: Ciências Agrárias, 40(6Supl3), 3653–3664. https://doi.org/10.5433/1679-0359.2019v40n6Supl3p3653
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