Chemical analysis and in situ dry matter disappearance of açaí seeds chemically treated with urea

This study aimed to analyze the chemical composition and in situ dry matter disappearance of açaí seeds treated with urea. Açaí seeds were treated with urea solutions at different concentrations (0, 5 and 7.5% CH₄N₂O). Subsequently, chemical analyses and in situ tests were carried out to evaluate the disappearance of dry matter (DM) in the periods of 0, 6, 12, 24, 48, 72, and 96 hours of incubation. The increasing inclusion of urea influenced the DM, crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), and acid detergent fiber (ADF), except for mineral matter (MM). The DM content decreased with increasing urea levels, the control presented 92.99%. CP increased by 23.93% as urea inclusion increased. EE content was lower in the 5% treatment, reaching 0.79%. NDF, ADF, and lignin of the açaí seed decreased with increasing urea, with a lower content observed in the 7.5% CH₄N₂O treatment. Urea influenced the disappearance of DM, with greater loss in the 96-hour incubation in the 7.5% CH₄N₂O treatment. Açaí seeds can be included in the diet of ruminants when treated with urea.