Laboratory evaluation of meal supplements made of overripe mango flour and parota pod flour

Objective: To evaluate the chemical content [crude protein (CP), neutral detergent fibre (NDF) and acid detergent fibre (ADF)] and in vitro fermentative characteristics [biogas and CH4 cumulative production, metabolisable energy (ME), degradations: dry matter (DMD) and NDF (NDFD)] of three supplements based on waste mango meal (DMH) and parota pod (HVP), and to simulate their implementation in laboratory grazing. Design/methodology/approach: The supplements: S1= 40% HMD + 60% HVP, S1= 60% HMD + 40% HVP, and S1= 80% HMD + 20% HVP; the treatments to simulate grazing: T1= 70% cobra grass (PCo) + 30% S1, T2= 70% PCo + 30% S2, and T3= 70% PCo + 30% S3. Results: S3 had lower DMD, NDFD and ME (p<0.05). T1 presented higher CP, DMD, NDFD and ME, T3 showed lower NDF (p<0.05). Limitations on study/implications: The study was conducted at the laboratory level, so there are climatological and physiological issues of ruminants that were not considered in the present study. Findings/conclusions: S1 improved the fermentative characteristics of cobra grass when grazing was simulated at laboratory level.