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.
