Use of former food products in dairy buffalo nutrition: In vitro and in vivo evaluation

A feeding strategy that maintains high content of functional molecules in buffalo milk has been verified by giving Sorghum vulgare as green fodder, but it is not available all year round. The aim of this study was to evaluate the inclusion of former food products (FFPs) containing 87% biscuit meal (...

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Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2023-11, Vol.107 (6), p.1347-1355
Main Authors: Neglia, Gianluca, Calabrò, Serena, Cotticelli, Alessio, Salzano, Angela, Matera, Roberta, Vastolo, Alessandro, D'Onofrio, Nunzia, Giorgino, Andrea, Martino, Elisa, Balestrieri, Maria L, Campanile, Giuseppe
Format: Article
Language:English
Subjects:
Antioxidants
Biomolecules
Biosynthesis
Biscuits
Buffalo
Buffalo milk
Carbohydrates
Carnitine
Degradability
Diet
Fermentation
Fodder
Food
Food products
Forage
Gas production
Glycine
Glycine betaine
Livestock feed
Metabolites
Milk
Oil and gas production
Qualitative analysis
Sorghum
Sorghum vulgare
Total mixed rations
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Summary:A feeding strategy that maintains high content of functional molecules in buffalo milk has been verified by giving Sorghum vulgare as green fodder, but it is not available all year round. The aim of this study was to evaluate the inclusion of former food products (FFPs) containing 87% biscuit meal (nonstructural carbohydrate: 60.1%; starch 14.7; crude protein 10.6), in the diet of buffaloes in terms of: (a) fermentation characteristics through gas production technique; (b) milk yield (MY) and quality; (c) content of some biomolecules and total antioxidant activity. The experiment was performed involving 50 buffaloes divided into two groups: Green group and FFPs group (animals fed Total Mixed Ration with either green forage or FFPs respectively). Daily MY was recorded and milk qualitative analyses were determined monthly for 90 days. Furthermore, fermentation characteristics of the diets were studied in vitro. No significant differences were recorded in feed intake, BCS and MY and quality. Similar in vitro fermentation data of two diets were found, with slight differences in terms of gas production and degradability. During the incubation, kinetic parameters showed a faster fermentation process with the diet of the FFPs group in relation to Green group (p 
ISSN:0931-2439
1439-0396
DOI:10.1111/jpn.13830