USO DE TANINO, ÓLEOS FUNCIONAIS E FRACIONANDO DE LEVEDURAS COMO SUBSTITUTOS DA VIRGINIAMICINA EM GRÃOS INTEIROS DE MILHO

Abstract

Bovine nutrition has great potential for evolution with differentiated diets and the use of additives, in the last decade there was a lot of evolution and using less and less volume to reduce costs and labor. The objective of this study was to evaluate the substitution of virginiamycin by natural additives after the adaptation period in whole grain rations for Nelore cattle with a mean of 446.6 kg and its effects on the in situ degradation of the foods offered. The experimental design used was incomplete Latin square, in the total of 6 periods of 21 days each, the data were collected isolated to avoid interference of residual effects. The pH in the ruminal content and the in situ dry matter degradation of corn and soybean meal were determined, with incubation for 24 hours and consumption of 0 to 14 kg daily. In relation to virginiamycin, corn degradation did not present a significant p <0.05 result in the diet containing essential oils, tannins, fractionated from yeasts, for soybean meal in the diet containing essential oils presented a significant result p> 0.05 with a decrease of degradation. Only in function of the time that the pH obtained significant result.