Prediction of gas and energy balance for ruminants
DOI:
https://doi.org/10.31548/dopovidi6(106).2023.014Keywords:
heat production, respiratory coefficient, gross energy, exchangeable energy, net energy of products, protein, fat, fiberAbstract
Establishing the mechanism of influence on the body of animals by external factors is very important for zootechnical science. The classic methods, which have been used for two centuries to explain their influence, are the study of the digestibility and balance of nutrients and individual organic and mineral elements. For ruminants, it is most accurate to draw up an energy balance as an integral indicator of all metabolic processes
The purpose of the work is to develop a methodology for calculating the energy balance based on accounting for the gross energy of the ration and heat production.
Knowing the amount of consumed gross and exchangeable energy, with great accuracy, it is possible to determine the amount of digestible energy.
Thus, after determining the amount of heat production in respiratory studies and calculating the energy value of the products, the amount of exchangeable energy is determined.
The amount of gross energy does not provide an objective estimate of the amount of energy available to the animal. For example, the dry matter of straw contains almost the same amount of gross energy as the dry matter of cereal grain (16.7-18.8 MJ), but the energy of the grain is easily available to animals, while most of it in straw remains unused. The energy of digestible nutrients of feed and rations is determined for a specific animal species.
Thus, it is possible to recommend two systems of equations for estimating the content of exchangeable energy in feeds and rations.
The first system of equations for determining OE through raw nutrients and energy digestibility.
The second system of equations for determining the content of exchangeable energy through digestible nutrients using digestibility coefficients of nutrients established in experiments or taken from a handbook.
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