Resumo

VERA RODRIGUEZ, José Humberto et al. Residues from eoeoa produetion (Theobroma cacao L.) as a food alternative for ruminants. rev. colombiana cienc. anim. Recia [online]. 2021, vol.13, n.2, pp.24-29.  Epub 13-Fev-2023. ISSN 2027-4297.  https://doi.org/10.24188/recia.v13.n2.2021.839.

The nutritional and digestibility characteristics of cocoa production residues (Theobroma cacao L.) in La Troncal canton were evaluated: cocoa husk, husk and placenta in genetic materials ARRIBA and CCN-51. The chemical composition of the samples was determined based on dry matter through proximal analysis (dry matter, moisture, crude protein, ash, fat, crude fiber, nitrogen-free extract); Fiber determination (FDN neutral detergent fiber, FDA acid detergent fiber and LDA neutral detergent lignin); Energy value (gross energy); and degradability of dry matter in situ in fistulated bovines at the rumen level, using crossbred Brahman genetics animals weighing 450 Kg ± 20 Kg of live weight. The samples were incubated inside the rumen using nylon bags, for 0, 3, 6, 12, 24, 48, 72 and 96 hours. The results showed acceptable values for bovine feeding based on the content of nutrients, fiber, gross energy and degradability. In conclusion, the residues of cocoa production (cocoa husk, husk and placenta) in varieties (ARRIBA and CCN-51) can be used as alternative raw materials for animal feed or as ingredients in the formulation of diets for ruminants.

Palavras-chave : Cocoa; degradability; nutritional; residue; ruminant.

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