CINÉTICA RUMINAL IN VITRO DE TORTA DE AMENDOIM

The use of agroindustrial by-products in animal feed can be an economically viable alternative, being an option for the time of food shortage, besides avoiding environmental pollution with undue disposal of the material. The aim was to evaluate the parameters related to the kinectics of ruminal degradation and the behavior of the in vitro degration curve of peanut meal. For this, samples were weighed in vials and measured volume and pressure readings in times 1, 2, 3, 6, 8, 10, 12, 16, 20, 24, 30, 36, 48, 72 hours after the incubation of the material for the estimation of degradation and parameters of ruminal kinetics in vitro. A mathematical model was applied to obtain the results and to estimate each parameter. Effect of hours, treatment, mean and error were verified. In the time effects the SAS regression method was used. The rates of degradation of the non-fibrous and fibrous fractions were the same, while the final volume of gas produced was higher for the first compartment. Peanut pie can be used as a source of concentrate in animal nutrition.