Valor nutricional do coproduto da banana para alimentação de ruminantes

Abstract

This study aimed to evaluate the effect of levels of virgin lime and limestone on the nutritional value of a banana peel. Experimental design used was completely randomized in a 4 x 2 factorial design with four levels of inclusion (1, 2, 3 and 4 %) plus the control, two additives (virgin lime and limestone) with three replications. The banana peel was treated with additives, homogenized and predry under the sun for 120 hours. The dry matter and ash content increased in a quadratic and linear way respectively with the addition of virgin lime or limestone, while the lignin and cellulose reduced. The content of neutral detergent fiber was not affected by the addition of lime or limestone in the banana peel. Minor reductions in acid detergent fiber and crude protein were observed when higher levels of lime or limestone were added. The inclusion levels increased hemicellulose and decreased total and non-fibrous carbohydrates. The potential degradability (PD) of dry matter did not differ (P>0.05) in levels compared to the control with mean of 65.48 %. The rate of degradation of the insoluble fraction of dry matter and fiber fraction did not differ (P> 0.05) between levels and the control. In relation to effective degradability (ED) of neutral detergent fiber, there was an increase of 0.62 % and 3.47 for each percentage unit of virgin lime or limestone increased, respectively. Regarding the chemical composition and the parameters of ruminal dry matter and neutral detergent fiber, it is recommended the use of virgin lime or limestone at level 3 and 4 % of inclusion in natural matter, respectively.