Resumo

MONTEJO, I. L et al. Effect of the soybean inclusion rate on the in vitro digestibility of the meal from Moringa oleifera pods. Pastos y Forrajes [online]. 2012, vol.35, n.2, pp. 197-204. ISSN 0864-0394.

The objective of this work was to evaluate the effect of the inclusion of soybean meal, in this case in a way of a lab reactive, simulating a conventional protein concentrate, on the in vitro digestibility of the meal from Moringa oleifera pods. Nine treatments of M. oleifera pods:soybean were evaluated (100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 20:80 and 0:100), with a completely randomized design and three replications per treatment. An increase was observed in gas production with the increase of the soybean inclusion percentage; the true digestibility had a similar performance. On the contrary, the production of microbial biomass reached its higher value with the inclusion of 10% soybean. The addition of soybean is concluded to improve the digestibility of the M. oleifera pods, and the optimum utilization efficiency of this diet is reached with the inclusion of 10% soybean.

Palavras-chave : Digestibility; meals; Moringa oleifera; soybean.

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