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ABSTRACT
DUARTE, Anderson. Nutritional evaluation of extruded cereals for dogs. 2005.
59 p. Dissertation (Master in Animal Science) – Federal University of Lavras,
Lavras, Minas Gerais, Brazil.
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The objective of this experiment was to evaluate the digestibility of the
nutrientes of vegetable source (yellow corn, yellow corn without germ, sorghum
and brewers rice), submited in a extrusion process. Four treatments was offer to
the dogs, compound only from the cereal to be tested, over and above of the
supplementation with 0,15% of mineral and vitamin premix. Was selected eight
dogs of breed AMERICAN FOXHOUND, males, with similar age (3 years) and
weight (32,0 kg + or - 2,4 Kg). Each treatment, in the total of four, was offer to
two dogs per period, during four periods, in the total of the eight dogs per
treatment. Each one of the four experimental periods was formed of five days.
In the first three days of each period the animals received 500 grams of each
treatment diluted in 500 ml of warm water until 36
o
degrees Celsius, on the
feeding method for gastric intubation, daily, only once time. The feed was
administrated over of a flexible tube (with 3/4 inch of diameter and 60 cm of
length) introduced from the mouth until the stomach. During the final two days
of each period the animals stayed with exclusively feeding by tube, and
procedure the total faeces collection to evaluate the digestibility of the nutrients.
In the samples of feeds and faeces were submitted to analysis of dry matter,
crude fiber, crude fat, crude protein, crude ash, not nitrogen extractive and crude
energy. The experimental design was in double latin square (four treatments,
four periods and eight dogs) with a total of 32 experimental units and the means
of digestibility coefficient of the various nutrients of the experimental treatments
were compared by SNK. The results to the yellow corn without germ shown
were apparent digestibility coefficients of the dry matter (ADCDM) = 67,82; of
the organic matter (ADCOM) = 71,60; of the crude protein (ADCCP) = 69,95;
of crude fat (ADCCFat) = 79,52. These results showed that the yellow corn
without germ is a ingredient of lower nutritional value when compared with
yellow corn (ADCDM, 82,28); (ADCOM, 87,19); (ADCCP, 73,28); (ADCCFat,
88,72), sorghum (ADCDM, 86,43), (ADCOM, 87,48); (ADCCP, 71,01);
(ADCCFat, 86,88) and brewers rice (ADCDM, 95,00), (ADCOM, 95,62);
(ADCCP, 82,57); (ADCFat, 92,66). Without significative differences (P<0,05)
in the nutritional points between the yellow corn and the sorghum and the
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Guidance Committee: Prof.(a) Flávia Maria de Oliveira Borges Saad– UFLA
(adviser), Prof. Prof. Paulo Borges Rodrigues – UFLA, Prof. Raimundo Vicente
de Sousa - UFLA.