Dynamics of the ruminal fermentation of coproducts of babassu (Orbignya martiniana) through the half-automatic in vitro gas production technique

The kinetic ruminal fermentation of the dry substance (MS) and the fraction in neutral detergent (FDN) of the meal and the palm cake of babassu was evaluated through the half-automatic in vitro gas production technique. The pressure readings and measurements of volume were been carried through at 3, 6, 9, 12, 15, 21, 27, 33, 39, 48, 60, 72 and 96h. For the degradation of the MS and FDN residue was quantified after 96h of incubation. The curves of cumulative production of gases had been adjusted using the bicompartimental logistic model. For the MS it had the effect (P<0,05) of food for the volume of gases of the soluble fraction of fast degradation (Vf1). The volume of gases in the insoluble fraction of slow degradation (Vf2) was superior (P<0,05) for the babassu meal. The "Lag time" of the meal was bigger (P<0,05) that that of the palm babassu cake. The palm babassu cake presented minor degradation. The Vf1 of the FDN fraction did not have difference (P>0,05) between foods. The Vf2 fraction was bigger for the palm babassu cake. The cumulative production of gases produced up to 96h was high for the meal and for the palm babassu cake, 120 and 140mL, respectively. The babassu meal and cake can be used as alternative foods for ruminants to present good quality from the fermentation point of view.