Própolis vermelha de Alagoas sobre a fermentação ruminal in vitro de dietas com diferentes proporções de volumoso: concentrado

Abstract

This study aimed to evaluate the effect of Alagoas Red Propolis extract on in vitro ruminal fermentation of diets with different proportion of forage:concentrate. Four concentrations of Alagoas Red Propolis extract (0, 20, 40 and 60%), based on previously studies with brown propolis, and two diets with 70:30 and 50:50 proportion of forage:concentrate were used. The percentages of dry matter (DM), mineral matter (MM), ether extract (EE), crude protein (CP), neutral detergent fiber (NDF) and estimated the in vitro digestibility of organic matter, energy value, total carbohydrates (TCH) and non-fiber carbohydrates (NFC) were analyzed. The ruminal kinetics was estimated by the in vitro gas production technique, with seven repetitions per treatment. The pH, NH3, CH4 and CO2 were analyzed at 24 hours of incubation. The FRANCE model was used to estimate the kinetics of the fermentation and Tukey's test and F-Snedecor means for comparing the parameters of gas production. A effect of propolis addition (P <0.05) on the parameters of maximum gas production potential, pH, CO2 and CH4 was observed. The highest values of maximum gás production potential (67.0 mL/gDM and 85.42 mL/gDM) were observed in the treatments without propolis. The inclusion of propolis dramatically reduced the gás production potential of diets, which dropped to the range of 20 mL/gDM, regardless of extract concentration and diet (P> 0.05). There was a reduction in the production of methane and CO2 (P <0.05) with the inclusion of propolis extract in the control diet, however, these results may be due to a reduction in rumen fermentation. The Alagoas Red Propolis extract as a feed additive for ruminants cannot have its concentration based on previously studies with brown propolis extract, since the lowest concentration used caused a drastic reduction of ruminal fermentation.