Efeito de diferentes níveis de concentrado e inclusão de gordura protegida na dieta sobre o desempenho produtivo e termorregulação de ovinos

Authors

  • Ismael de S. Nobre UFCG
  • Bonifácio Benicio de Souza UNIVERSIDADE FEDERAL DE CAMPINA GRANDE- UFCG
  • Bennio A. de A. Marques
  • Nayanne Lopes Batista Batista

DOI:

https://doi.org/10.30969/acsa.v9i2.314

Abstract

Esse trabalho foi realizado com o intuito de levantar informações sobre a relação entre o nível dos alimentos: volumoso e concentrado sobre o desempenho produtivo e a termorregulação de ovinos, bem como averiguar se a utilização de gordura protegida na alimentação desses animais tem efeito positivo tanto sobre seu desempenho como sobre o seu bem estar. Assim foi feita uma revisão de literatura sobre o tema com base em estudos de vários autores para que se pudesse confrontar tais informações. Foram abordadas informações, em sua maioria, de artigos publicados nos últimos cinco anos, que retratam a importância da utilização do nível adequado de alimento concentrado, bem como da inclusão de gordura protegida na dieta de ruminantes. A partir do que foi observado, verificou-se que o nível de concentrado quando elevado pode comprometer a termorregulação de ruminantes em ambiente com temperatura elevada e que a inclusão de gordura protegida pode em alguns casos amenizar os efeitos do estresse calórico e melhorar o desempenho produtivo desses animais.

Author Biography

  • Bonifácio Benicio de Souza, UNIVERSIDADE FEDERAL DE CAMPINA GRANDE- UFCG

    PROF. ASSOCIADO DA UNIVERSIDADE FEDERAL DE CAMPINA GRANDE- UFCG, UAMV, CAMPUS DE PATOS PB.

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Published

2013-04-29

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Original Articles / Artigos de Pesquisa