The knowledge of the nutritional value of forage plants is of great relevance
when it is intended to raise the productivity of the cattle systems in the Eastern Amazon,
mainly in areas where deficiency of fodder plant of good quality occurs, in periods of
water deficit. Thus, to characterize the potentiality of the leguminous Flemingia
macrophylla (Willd.) Merril, as alternative for animal feeding, assumes excellent
importance, therefore it can influence in the productive performance for meat and dairy
cattle. This research aimed to evaluate the chemical composition, apparent digestibility
and voluntary intake of this leguminous in the suplementary feeding of ruminants, in
period of reduced availability of fodder plant and low nutritional value. The work was
realized at the Embrapa Eastern Amazon, in Belem, Para State, Brazil (1º28'S 48º27'W).
The nutrition characteristics of the leguminous were determined, during 21 days, with 16
sheeps, in individual metabolic cage, distributed in completely randomized, with four
treatments and four repetitions. The experimental treatments (T1, T2, T3 and T4)
contained Brachiaria humidicola and creasing levels of 100%, 75%, 50% and 25% of
inclusion of F. macrophylla. The tannin level in the composition of the diet was 1.37;
0.62; 0.31 and 0.17%, respectively. The consumption of dry matter (g/day) and % of live
weight were 901.8 and 2.4; 947.9 and 2.5; 859.5 and 2.2; e 930.2 and 2.5 and of crude
protein 232.4; 188.7; 132.1 and 107.6 g/day. The coefficients of digestibilidade were 54.1;
59.2; 55.1; e 62.0%, in dry matter, and 57.3; 61.2; 57.6; e 64.0% in organic matter and the
crude protein were 63.2; 60.5; 51.4; 52.0%, respectively. The leguminous has feeding
potential, with high availability of dry matter, to be used as alternative for ruminants
feeding supplementation, mainly in critical periods. Level of inclusion of F. macrophylla,
around 75%, make possible greater consumption of the dry matter, organic matter and of
fiber fractions and 100% allow better consumption of crude protein and gross energy.
|
