Mix de pimentas como aditivo fitogênico em dietas de cordeiros confinados

Abstract

The inclusion of 0, 2, 4 and 6 g/kg of pepper mix in the diet of feedlot lambs on consumption, apparent digestibility, ruminal parameters, physiological parameters, feeding behavior, blood parameters, carcass characteristics, cuts yield was evaluated. and economic evaluation. Twenty four male lambs with initial body weight of 27.18 kg ± 0.50 kg were used, distributed in a completely randomized design with six replications. The analysis of variance was carried out, the differences observed between the levels of pepper were determined by regression analysis considering 5% of significance. For the pH, N-NH₃, physiological parameters, feeding behavior and glucose variables, the statistical analysis was carried out considering the repeated measurements over time. The inclusion of the mix of peppers altered (P<0.05) the consumption (g/kg BW⁰˒⁷⁵) of CP, NDF, NFC, with a decrease of 1.9; 6.5 and 5.2 percentage units. For nutrient digestibility, there were increases of 1.28; 0.84; and 1.03 percentage units of DM, EE and NFC. There was interaction (P<0.05) of the mix of peppers and times in hours after feeding for the pH value of the rumen liquid, with a value of 5.72 for the level of 2.73 g/kg of pepper with time 4 h after feeding. However, the value of N-NH₃ was altered as a function of the times after feeding, with a maximum point of 39.12 mg N-NH₃/100 mL of ruminal fluid. Lambs' blood glucose changed (P<0.05) with time in hours after feeding. The weight gain of the animals was altered (P<0.05) with a maximum point of 0.226 kg/day, with the inclusion of 2.17 g/kg/DM. The 2 g/kg/DM mix of pepper obtained the highest time (P<0.05) given off for feed intake in the morning with 102 min. In addition, the respiratory rate of the lambs obtained a quadratic behavior (P<0.05) with a maximum point of 77 movements/minute at the level of 2.83 g/kg of the mix. For the carcass characteristics, the cooling loss was altered (P<0.05) with a maximum point of 6.3%, with the mix of 3.8 g/kg DM. With the increase in the pepper level, the leg length increased (P<0.05), however, the body compactness index, decreased both with 1.087 and 0.011 percentage units, respectively. The mix of peppers altered (P<0.05) neck and loin yield (%) and loin yield (kg), with decreases of 0.553, 0.449 and 0.042, percentage units, respectively. The CP content of the Longissimus dorsi muscle was altered (P<0.05) with an estimated decrease of 0.15 percentage units. In the economic evaluation, the 6 g/kg DM mix obtained the highest cost of expenses at R$4,3349.4, for the net revenue of carcasses, the inclusion of the 2 g/kg DM mix presented a value of R$5297.3. It is concluded that the pepper mix was efficient in altering nutrient intake, thus increasing nutrient digestibility and interacting with ruminal pH values and times after feeding. However, it was not efficient in changing the values of N-NH₃ in the ruminal fluid. There were changes in performance, morning behavior and physiological parameters. The ham compactness index and the yield of cuts such as the loin and neck of the carcasses were reduced. However, the pepper mix of 2 g/kg DM obtained the highest income in the economic evaluation of the present study.