Nutritional Valuation of the sesame cake by in vivo and in vitro digestibility studies in sheep

Abstract

The sesame cake (SC) is a by-product of the extraction of oil from the seed, that rich in protein and energy by the residual oil. This work involves digestive assessment in vivo in vitro to evaluate the digestibility coefficients (DC) of the nutrients using different levels of SC mixed with Brachiaria decumbens hay (BDH) in rations to sheep. First, eight sheep were used according to latin square design 4×4 (4 periods and 4 groups of sheep) and with 4 SC levels (Treatments: T1 = 15%, T2 = 30%, T3 = 45% and T4 = 60%). For in vitro, the method of Tilley and Terry (1963) was applied. DM intake (DMI) and DC in vivo DMD, OMD, CPD, EED increased significantly (p<0.05) with the increase in SC, except for the NDFD, the linear evolution being significant for these DCs and the quadratic for CPD and EED. From the equations of regression between DC and percentage of inclusion of SC, the digestibility of SC (100% inclusion) was determined by extrapolation, that were: 70.6% DMD, 77.8% OMD, 73.6% CPD, 91% EED. The in vitro coefficients of IVDMD and IVOMD were significantly increased (p<0.05) with the increase of SC, evolving the linear and quadratic form. It was concluded that the values of DMD, OMD, CPD and EED increased when the SC increase in the ration, the OMD and CPD present small differences from those reported in specialized tables, and that the CDs in vitro underestimated in vivo.