Carmen Ana Pivoda

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THE NUTRITIONAL EFFECTS OF VEGETAL LECITHIN OVER THE MILK PRODUCTION, APPARENT DIGESTIBILITY AND SHEEP RUMINANT PARAMETERS

Carmen Ana Pivoda, S.H.F. Grigorie, Dana Jitariu, Camelia Zoia Zamfir, Enciu Ana

Abstract
By introducing the vegetal lecithin within the fodder ration of the sheep during the lactation period it has been achieved an increased milk production, a production increase of 39.38% at Palas Merino sheep, of 24.44% at Palas prolific population of sheep and of 9.96% at Palas milk population. An increase of the main reproduction indexes and a health improvement at these animals were noticed. The vegetal lecithin contained within the residue from the soya and sun-flower oil production administrated within the sheep ration up to a contribution of 7% fat in the dry substance of ingesta has favourable and proportional effects with the lecithin dose over the apparent digestibility of DM, OM, CP, EE, NDF and NFE. The increase of fat proportion within the food over 7% from DM of the ration reduces the ruminant bacteria number. The fat from food has negative effects on the ruminant protozoa, tending to destroy the specific fauna. It is possible that the lecithin could be a potential source of YATP in rumen. It is possible that the lecithin could protect the food proteins from the bacterial lyses of proteins enzymes and achieve the ruminant by-pass of the protein.

Key words: sheep, lecithin, milk production, apparent digestibility

EFECTELE NUTRITIONALE ALE LECITINEI VEGETALE ASUPRA PRODUCTIEI DE LAPTE, DIGESTIBILITATII APARENTE SI A PARAMETRILOR RUMINALI LA OAIE

Carmen Ana Pivoda, S.H.F. Grigorie, Dana Jitariu, Camelia Zoia Zamfir, Enciu Ana

Rezumat
Prin introducerea în ratia furajera a oilor în lactatie a lecitinei vegetale s-a realizata o productie sporita de lapte, o crestere a productiei cu 39,38% la oile Merinos de Palas, cu 24,44% la oile din populatia prolifica Palas si cu 9,96% la oile din populatia de lapte-Palas. S-a constatat o crestere a principalilor indici de reproductie si o îmbunatatire a starii de sanatate a acestor animale. Lecitina vegetala continuta de reziduul de la fabricarea uleiului de soia si de floarea-soarelui administrata în ratia ovinelor pâna la un aport de 7% grasime în substanta uscata a ingestei are efecte favorabile si proportionale cu doza de lecitina asupra digestibilitatii aparente a SU, SO, PB, GB, NDF si SEN. Cresterea proportiei grasimii în hrana peste 7% din SU a ratiei reduce numarul de bacterii ruminale. Asupra protozoarelor ruminale, grasimea din hrana are efecte negative, tinzând spre defaunare. Lecitina este posibil sa fie o sursa potentiala de YATP în rumen. Este posibil ca lecitina sa protejeze proteinele alimentare de enzimele proteolitice bacteriene si sa realizeze by-pass-ul ruminal al proteinei.

Cuvinte cheie: oaie, lecitina, productie de lapte, digestibilitate aparenta