scholarly journals The effect of the addition of anise to the Holstein cattle in the locally yoghurt and cheese

2018 ◽  
Vol 11 (1) ◽  
Author(s):  
W Alsamarai ◽  
A Al-Mosway ◽  
M Shwail ◽  
N Al- Qudsi
Keyword(s):  
Control Diet ◽  
Storage Period ◽  
Animal Husbandry ◽  
Control Treatment ◽  
Fat Percentage ◽  
Total Solids ◽  
Period 2 ◽  
White Cheese ◽  
Milk Coagulation ◽  
Production Period

This experiment was conducted in the animal field of the Department of Animal Husbandry at the College of Agriculture/ University of Baghdad and used 9 cows Holstein after the highest milk production period 2-4 months, which were divided randomly to three groups of each group 3 cows. The first group was fed on a control diet that consisted of concentrated feed without adding. The second group was fed on a control diet plus 30% anise untreated. The third group was fed a control diet plus 30% anise treated with formaldehyde for protect it from degradable in rumen. Milk from these cows was used Manufacture of yoghurt and jellies N White soft Iraqi after conducting chemical tests for him. The results of the experiment indicated that the addition of anise resulted in a clear increase in the ratio of total solids, which included protein, fat and lactose for milk produced from cows fed on the diet added to the anise, and the increase was more in milk produced from cows fed on a diet added to the unused anise. The results of the chemical tests conducted for these treatments showed no significant differences in corrective acidity and pH values ​​between the three treatments after one day of production. The acidity of all the treatments increased with a decrease in pH by the storage period at ± 2 °C. (7) to reach 0.98- 1.059 after 7 days The results of pH of the fat also showed no significant differences between the values ​​of this characteristic of the three treatments at the beginning of manufacturing, but there was a significant increase in all treatments after seven days of storage cooled at 7 m, Science The differences in the value of the pH of the fat were not significantly between transactions. When the soft white cheese was processed, it was observed that the time of milk coagulation in the control treatment was within the optimal limits for coagulation and the incidence was 45 minutes for full coagulation, while the milk in the dry anise treatment took 40 minutes to coagulate either in the treatment of anise treated with formaldehyde. It was 55 minutes. This may be due to the increase in total solids, including protein, in the treatment of dry anise milk and its reduction in the treatment of the aniseed milk used in formaldehyde. The percentage of humidity in the treated anise plant increased to 68% compared to 63% in dry anise treatment, which was less than the control treatment (65%), while the fat percentage was lower in the last two treatments with a percentage of 24% Control which was 25%. When we observe the percentage of reflux, we find that the highest percentage of filtration was in the treatment of aniseed milk treated with formaldehyde, reaching 15%. Producers of yoghurt and soft cheese produced from the milk produced chemical, microbial and sensory properties that exceeded the treatment of control throughout the refrigerated product maintenance period, which lasted for 7 days. It is concluded from the experiment that adding anise to the feed provided to the cows contributed to improving the quality of the milk produced more than the anise treated with formaldehyde. The use of milk produced in the manufacture of milk and soft white Iraqi cheese contributed to improve the qualities of these products and prolong the life of the reservoir

Vitamins Supplementation Affecting Colostrum Composition in Murrah Buffaloes

2020 ◽  
Author(s):  
Vishal Mudgal ◽  
Vipin . ◽  
Anurag Bharadwaj ◽  
A. K. Verma
Keyword(s):  
Vitamin A ◽  
Control Diet ◽  
Positive Influence ◽  
Fat Percentage ◽  
Total Solids ◽  
Protein Levels ◽  
Murrah Buffaloes ◽  
Body Weights ◽  
Green Fodder ◽  
Dairy Animal

Background: Vitamins A and E are unable to get synthesized by animal’s body and due to unavailability of sufficient green fodder in the ration, supplementation is required. Buffaloes are the major milk producer dairy animal in India and hence a study was undertaken to evaluate the effect of supplementing vitamin A and E on the colostrum composition of peri-parturient Murrah buffaloes. Methods: Twenty-two multiparous Murrah buffaloes during their advance stage of pregnancy (-30 day) were selected and divided into three groups i. e. control (C, n=8), treatment 1 (T1, n=7) and treatment 2 (T2, n=7) based on the most probable producing ability of milk, parity and body weights. Buffaloes were fed either control diet (C) or supplemented with vitamin A and E @ 75,000 IU and 1,500 IU/day, respectively, in group T1 and @ 1,50,000 IU and 3,000 IU/day, respectively in group T2. Colostrum samples were collected from one day after parturition up to day 5th after calving and analysed for fat, protein, lactose, solid-not-fat and total solids. Result: Supplementation of vitamin A and E at a higher level (T2) was helpful to increase (P less than 0.05) colostrum protein levels for first three days and total solids percentage for first two days as compared to control, while colostrum lactose and solid not fat % were high (P less than 0.05) in T1 groups as compared to control at day third only. The fat percentage had a reducing tendency (P less than 0.05) in control and T1 group and total solids in the T1 group only with the advancement of the post-parturient period. Based on the findings of the study, it may be concluded that vitamins A and E supplementation had a positive influence on the colostrum composition of peri-parturient Murrah buffaloes.

EVALUATION OF TWO DRY PROTEIN SOURCES IN RATIONS FOR GROWING-FURRING MINK

1970 ◽  
Vol 50 (2) ◽  
pp. 311-318 ◽  
Author(s):  
L. C. SEIER ◽  
R. J. KIRK ◽  
T. J. DEVLIN ◽  
R. J. PARKER
Keyword(s):  
Soybean Meal ◽  
Dry Matter ◽  
Control Diet ◽  
Control Treatment ◽  
Treatment Groups ◽  
Period 2 ◽  
Priming Phase ◽  
Significant Difference ◽  
Frozen Fish ◽  
And Control

Forty-five male Sapphire mink kits were allotted to three treatment groups and fed for approximately 100 days (August 1–November 7). The control diet (treatment 1) consisted of horse-meat 10%, cooked chicken by-products 15%, raw cereal 25%, and whole frozen fish 50%. The frozen fish was replaced by either herring meal or soybean meal on an equivalent dry matter basis for treatments 2 and 3. Average mink weights on November 7 were 1.78, 1.87, and 1.92 kg for the soybean meal, herring meal, and control treatment groups, respectively, and were not significantly different (P > 0.05). The feeding period was divided into a growing phase (period 1), a growing and furring phase (period 2), and a maintenance and a priming phase (period 3). The average daily weight gains during these periods were: period 1: 15.2, 18.0 and 11.8 g; period 2: 6.1, 6.7 and 7.8 g; period 3: +0.8, −2.6 and −0.7 g, for the control, herring- and soybean meal-fed mink, respectively. Digestibility trials were carried out during each period. Dry matter and energy digestibilities were significantly higher (P < 0.05) for the herring-fed and control kits than for the soybean meal-fed kits. There was no significant difference (P > 0.05) in nitrogen balance among treatments. Skin biopsies were taken at pelting time to compare fur density, with values of 19.6, 20.6, and 19.5 hairs per pore, for the soybean-, herring-fed and control kits, respectively.

scholarly journals Levels of true digestible lisiane and metabolizable energy for growing pigs: effect on nitrogen and energy balance

2009 ◽  
Vol 33 (6) ◽  
pp. 1655-1662
Author(s):  
Rafael Coutinho Finamor Chiaradia ◽  
Márcio Gilberto Zangeronimo ◽  
Elias Tadeu Fialho ◽  
José Augusto de Freitas Lima ◽  
Paulo Borges Rodrigues ◽  
...  
Keyword(s):  
Energy Balance ◽  
Crude Protein ◽  
Control Diet ◽  
Animal Husbandry ◽  
Growing Pigs ◽  
Metabolizable Energy ◽  
Control Treatment ◽  
Experimental Unit ◽  
Reduced Crude Protein ◽  
The Relationship

An experiment was conducted at the Department of Animal Husbandry of Universidade Federal de Lavras aiming to study the nitrogen and energy balance in diets with reduced crude protein rates (CP) and different levels of energy and lysine for growing pigs. 52 castrated pigs (initial weight = 36.13 ± 2.8 kg) of high genetic potential were used, housed individually in metabolism cages (experimental unit). The treatments consisted of 12 diets with three levels of metabolizable energy (ME) (3060, 3230 and 3400 kcal / kg) and four of true digestible lysine (TDL) (0.7, 0.9, 1.1 and 1, 3%) with 14% CP plus a control diet with 3230 kcal ME / kg, 1.03% TDL and 18% CP. We used a DBC in time 3x4 +1 factorial design with four replications to verify the absorbed nitrogen (AN), N retained (NR), the NR / NA (%),absorbed energy (AE), retained energy (RE) and the ratio RE /AE (%). In relation retained nitrogen / absorbed nitrogen was declining linear regression (P <0.05) when 3400 kcal / kg was used, where the lowest levels (0.7 and 0.9%) of TDL showed the best results. In the study of energy balance, for the variables retained energy and the relationship between energy there was no difference (P> 0.05) between the control treatment and other experimental diets. It is concluded that the levels 3230 kcal / kg and 1.03% of TDL can be used without affecting the utilization of nitrogen by growing pigs in diets with reduced crude protein content.

scholarly journals Effects of a Trans-Galactooligosaccharide on Minerals Content of Common Carp (Cyprinus carpio L.) Tissues

2021 ◽  
Author(s):  
Ewa Ziółkowska ◽  
Joanna Bogucka ◽  
Jan Mazurkiewicz ◽  
Mateusz Rawski ◽  
Szymon Różański ◽  
...  
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Control Diet ◽  
Colorimetric Method ◽  
Bifidobacterium Bifidum ◽  
Feed Additives ◽  
Control Treatment ◽  
Control Group ◽  
Whole Cells ◽  
Freeze Dried

AbstractCommon carp (Cyprinus carpio L.) is a dominant fish species in aquaculture, and as it is a stomachless species, absorption and digestion of nutrients take place in the intestine. The aim of the study was to evaluate the effects of a prebiotic on the content of selected minerals found in the meat, gills, and skeleton of common carp. The research applied trans-galactooligosaccharide (GOS) prebiotic produced by enzymatic transgalactosylation of milk lactose by whole cells of Bifidobacterium bifidum. The following diets have been applied: control diet without feed additives (C), diet 2 (B1) with 1% of GOS, and diet 3 (B2) with 2% of GOS. In the freeze-dried samples, concentrations of the analyzed metals were determined using atomic absorption spectroscopy (AAS). The content of phosphorus was determined using colorimetric method. The analyses confirmed that the highest level of Mg was detected in the skeleton of fish fed with 1% GOS (2.51 g kg−1) and was significantly higher compared the control treatment (2.11 g kg−1) (P < 0.05). Zn content in fish meat fed with 1% GOS (35.41 mg kg−1) was significantly higher (P < 0.05) than in the control group (24.59 mg kg−1). The tissue that accumulated the greatest amount of Zn was the gills. GOS had a positive effect on Fe accumulation in the meat, gills, and skeleton. It has been concluded that supplementation of feed with 2% GOS significantly influenced the positive correlations between Mg and P in the meat and skeleton, Fe–Ca correlation in gills, and Fe–Zn correlation in the skeleton.

KAJIAN AKTIVITAS ANTIBAKTERI EKSTRAK KULIT PISANG RAJA (Musa Paradisiaca var. Raja) DAN SERAI (Cymbopogon Citratus) TERHADAP UMUR SIMPAN BAKSO AYAM

2022 ◽  
Vol 6 (6) ◽  
Author(s):  
Feren Feren ◽  
Sri Wahyuni ◽  
RH Fitri Faradilla
Keyword(s):  
Storage Time ◽  
Design Method ◽  
Storage Period ◽  
Control Treatment ◽  
Plate Count ◽  
Banana Peel ◽  
Total Plate Count ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Peel Extract

ABSTRACT The purpose of this study was to determine the interaction effect of storage time and concentration of plantain peel extract and lemongrass on organoleptic characteristics (color, aroma, texture, and elasticity) and total microbes in chicken meatballs. This study used a 2-Factorial Completely Randomized Design method. The first factor was storage time with three levels, namely 0 days (T0), 2 days (T1), and 4 days (T2. Meanwhile, the second factor was the concentration of plantain peel and lemongrass extract with three levels, namely 0% (C0), 30% plantain peel extract + 20% lemongrass extract (C1), 20% banana peel extract + 30% lemongrass extract (C2), and 25% banana peel extract + 25% lemongrass extract (C3). Observation variables were organoleptic tests which included color, aroma, texture, elasticity, and shelf life after treatment based on the results of the total plate count (TPC) calculation. The results show that the 2-day storage period with the addition of 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment for organoleptic characteristics (color, aroma, texture, and elasticity). Based on the results of the study, it can be concluded that the administration of plantain peel extract and lemongrass was able to maintain the quality of chicken meatballs for two different days compared to the control. Treatment with a storage period of 2 days with 25% plantain peel extract and 25% lemongrass extract (T1C3) was the best treatment that was most favored by the panelists and had the least number of microbial colonies.Keywords: Meatballs, preservatives, banana peel extract and lemongrass, storage time.ABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh interaksi lama penyimpanan dan konsentrasi ekstrak kulit pisang raja dan serai terhadap uji organoleptik (warna, aroma, tekstur dan kekenyalan) dan total mikroba pada bakso ayam. Penelitian ini menggunakan metode Rancangan Acak Lengkap Faktorial 2 Faktor. Faktor Pertama adalah lama penyimpanan yang terdiri dari tiga taraf yaitu 0 hari (T0), 2 hari (T1) dan 4 hari (T2), faktor kedua yaitu perlakuan ekstrak kulit pisang raja yang terdiri atas tiga taraf yaitu konsentrasi 0% (C0), konsentrasi ekstrak kulit pisang raja 30% + konsentrasi ekstrak serai 20% (C1), konsentrasi ekstrak kulit pisang raja 20% + konsentrasi ekstrak serai 30% (C2), konsentrasi ekstrak kulit pisang raja 25% + konsentrasi serai 25% (C3). Variabel pengamatan yaitu uji organoleptik yang meliputi warna, aroma, tekstur, kekenyalan dan daya simpan setelah perlakuan berdasarkan hasil perhitungan jumlah total plate count (TPC). Hasil penelitian menunjukkan bahwa perlakuan lama penyimpanan 2 hari dengan penambahan ekstrak kulit pisang raja 25% dab serai 25% (T1C3) merupakan perlakuan terbaik untuk uji organoleptik (warna, aroma, tekstur dan kekenyalan). Berdasarkan hasil penelitian dapat disimpulkan bahwa pemberian ekstrak kulit pisang raja dan serai mampu mempertahankan kualitas bakso ayam selama dua hari yang berbeda dengan kontrol. Perlakuan dengan lama penyimpanan 2 hari dengan pemberianekstrak kulit pisang raja 25% dan serai 25% (T1C3) merupakan perlakuan terbaik yang paling disukai oleh panelis dan memiliki jumlah koloni mikroba paling sedikit.Kata kunci: Bakso, pengawet, ekstrak kulit pisang dan serai, lama penyimpanan

QUALITY EVALUATION OF YOGURT PRODUCED COMMERCIALLY IN ONTARIO

1972 ◽  
Vol 35 (3) ◽  
pp. 173-175 ◽  
Author(s):  
C. L. Duttschaever ◽  
D. R. Arnott ◽  
D. H. Bullock
Keyword(s):  
Quality Evaluation ◽  
Fat Content ◽  
Fat Percentage ◽  
Total Solids ◽  
Ph Values ◽  
The Mean

Analyses for fat, total solids, solids-not-fat (SNF), pH, and net weight were conducted on 152 yogurts of which 15 were unflavored. These yogurts were produced by 13 different manufacturers and sold in Ontario. The fat content of all samples varied from 0.9 to 3.6% with a mean of 1.98%. For the plain yogurt, the mean fat percentage was 2.46%. The SNF content of all samples ranged from 10.0 to 28.9% with a mean of 18.96%. For the plain yogurt, the mean SNF percentage was 13.40. The pH values for all samples varied from 3.27 to 4.53. The mean overweight for all samples was 7.2% with as much as 15% for one manufacturer.

scholarly journals Dietary Grape (Vitis vinifera) Seed Powder and Zn–Gly Chelate Complex for Mitigating Heat Stress in Broiler Chickens: Growth Parameters, Malondialdehyde, Paraoxonase-1, and Antibody Titer

Agriculture ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 1087
Author(s):  
Muhammad Israr ◽  
Naila Chand ◽  
Rifat Ullah Khan ◽  
Ibrahim A. Alhidary ◽  
Mutassim M. Abdelrahman ◽  
...  
Keyword(s):  
Heat Stress ◽  
Antibody Titer ◽  
Broiler Chickens ◽  
Growth Traits ◽  
Growth Parameters ◽  
Control Diet ◽  
Paraoxonase 1 ◽  
Control Treatment ◽  
Broiler Chicks ◽  
Feed Conversion

A total of 300 day old broiler chicks (Hubbard) were assigned to 30 floor pens (10 birds per pen) under cyclic heat stress. Three diets including a control, as well as two levels of grape seed powder (GSP) and zinc (OZ) at the rates of 2.5 g/kg GSP + 50 mg/kg OZ and 5 g/kg GSP + 50 mg/kg OZ, were supplied to the broilers for 35 days. According to the results, broiler feed intake improved (p < 0.05) in GSP + OZ groups from 3–5 weeks and on an overall basis compared to the control diet. Body weight increased (p < 0.05) in GSP-5 + OZ-50 during weeks 2–5 and on an overall basis. The findings indicated that feed conversion ratio (FCR) decreased (p < 0.05) during week 5 in broilers supplemented with GSP-5 + OZ-50. The antibody titer (HI) against Newcastle disease (ND) was higher (p < 0.05) in GSP + OZ groups compared to control treatment. The value of malondialdehyde (MDA) decreased (p < 0.05) under GSP + OZ diets compared to control. Moreover, paraoxonase (PON1) was higher (p < 0.05) in GSP + OZ groups compared to untreated broilers. In conclusion, GSP + OZ positively supported growth traits, reduced MDA, and augmented PON1 and HI titer against ND in broilers exposed to heat stress.

scholarly journals Evaluation of the microbial population in ruminal fluid using real time PCR in steers treated with virginiamycin

2010 ◽  
Vol 55 (No. 7) ◽  
pp. 276-285 ◽  
Author(s):  
T.J. Guo ◽  
J.Q. Wang ◽  
D.P. Bu ◽  
K.L. Liu ◽  
J.P. Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Real Time ◽  
Real Time Pcr ◽  
Rumen Fluid ◽  
Control Diet ◽  
Basal Diet ◽  
Ammonia Nitrogen ◽  
Control Treatment ◽  
Ruminal Fermentation ◽  
Ruminal Bacteria

The objective of the present study was to investigate the effects of virginiamycin (VM ) supplementation on ruminal fermentation and microbial populations in steers. Four ruminally cannulated Chinese Luxi steers (BW 559.4 &plusmn; 30.1 kg) were used in a crossover design experiment with an experimental period of 28 days. The forage to concentrate ratio of the basal diet was 35:65 on dry matter basis. The experiment consisted of control treatment and treatment with control diet plus VM at a dose of 30 mg/kg concentrate (DM basis). Rumen fluid was collected at 07:30 prefeeding, at 11:30 and 17:30 postfeeding on day 27 and 28. A part of the pooled sample from rumen fluid was transferred to anaerobic culture by a roll-tube technique and analysed for species-specific real-time PCR quantification. The remaining pooled rumen fluid sample was analyzed for pH, VFA, ammonia N and l-lactic acid. The results showed that VM increased the ruminal pH (6.70 vs. 6.63; P &lt; 0.05), but it decreased ammonia nitrogen (4.94 vs. 6.19 mg/100 ml; P &lt; 0.01) and mean counts of amylolytic bacteria and proteolytic bacteria (P &lt; 0.01) as compared to the control. The additive VM did not affect the l-lactic acid concentration (1.39 vs. 1.26 mmol/l) in rumen fluid. Compared to the control, the steers receiving VM have altered a trend of quantification of Selenomonas ruminantium, Anaerovibrio lipolytica, Ruminococcus albus and Streptococcus bovis in rumen fluid (0.05&lt;p&lt;0.1) as compared to the control. However, VM had no significant effect on Lactobacillus spp. (P = 0.41), Butyrivibrio fibrisolvens (P = 0.35), on the genus Ruminococcus (P = 0.25), Ruminococcus flavefaciens (P = 0.52), Prevotella ruminicola (P = 0.54), on the genus Prevotella (P = 0.67) and Megasphaera elsdenii (P = 0.97). In this study, we found that VM had selective effects on ruminal bacteria and influenced ruminal fermentation by changing a part of the specific ruminal bacteria populations.

scholarly journals Improving Storability of “Nanfeng” Mandarins by Treating with Postharvest Hot Water Dipping

2020 ◽  
Vol 2020 ◽  
pp. 1-12 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chuying Chen ◽  
Yao Chen ◽  
Jinyin Chen ◽  
Zengyu Gan ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Sugar Content ◽  
Storage Period ◽  
Hot Water ◽  
Control Treatment ◽  
Total Sugar Content ◽  
Titratable Acid ◽  
Fruit Decay ◽  
Mda Content ◽  
Hot Water Dipping

The current research aimed at studying the possibility of improving the postharvest storability of “Nanfeng” mandarins by hot water dipping (HWD) treatment. The research was conducted in two phases. Firstly, two different temperatures (50 and 55°C) were tested for three different dipping durations (2, 3, and 4 min) on the mandarin fruits, and the best combination was defined for the prevention of weight loss and fruit decay. Next, the optimal treatment (HWD at 50°C for 3 min) was used in further studies to test the effects on the postharvest fruit quality attributes. Regular measurements were performed to determine total soluble solid (TSS) content, titratable acid (TA) content, vitamin C (VC) content, total sugar content, respiration rate, malondialdehyde (MDA) content, and activities of superoxide dismutase (SOD) enzyme, polyphenoloxidase (PPO) enzyme, and peroxidase (POD) enzyme. According to the results obtained, HWD treatment was found to prevent the loss of TSS, TA, and VC contents during the storage period. The HWD-treated fruits were also found to have a lower respiration rate and MDA content as compared with control treatment. Furthermore, HWD treatment significantly enhanced the activities of SOD, POD, and PPO which are known to enhance tolerance to lipid peroxidation and are associated with the fruit protection from injuries and pathogens. Present results also suggest that the activation of the SOD and POD enzymes is highly related to the respiratory activities of the fresh produce. This suggests that the HWD can be used to improve the storability of “Nanfeng” mandarins by maintaining the postharvest physical and biochemical quality.

scholarly journals Dry matter intake observed and predicted by the nutritional systems NRC and BR-Corte for feedlot nelore heifers fed with human feed products

2019 ◽  
Vol 40 (6Supl2) ◽  
pp. 3157
Author(s):  
Simone Pedro da Silva ◽  
Carina Ubirajara de Faria ◽  
Ana Caroline Rodrigues da Cunha ◽  
Aline Maria Soares Ferreira ◽  
Jean Marcos Castro Paula ◽  
...  
Keyword(s):  
Dry Matter ◽  
Control Diet ◽  
Dry Matter Intake ◽  
Daily Weight Gain ◽  
Control Treatment ◽  
Control Group ◽  
Human Diet ◽  
Lower Growth ◽  
The Difference ◽  
Average Body

We aimed to evaluate the effects of using a concentrated ration containing industrialised human food on the productive parameters of Nellore heifers in confinement, in addition to comparing the dry matter intake (DMI) observed with that predicted by the nutritional systems BR-Corte and NRC, in order to determine which system makes the most accurate predictions for heifers of the breed Nelore in feedlots. Twenty-four Nelore heifers, with an average age of 24 months and average body weight (BW) of 350 kg, were used over the 70 days of the experiment. They were randomly assigned to two treatments and housed in partially covered stalls equipped with an automatic Growsafe® Systems feeding system. Animals in the control group (CONT) received a concentrated ration containing ground corn, soybean meal, urea, and mineral nucleus. In the residual treatment (RES) group, heifers received concentrated feed containing products from the human diet. The difference between the treatments was the concentrated ration; in the control treatment, the energy source used was maize, whereas in the residue treatment, the energy sources were corn chips, coconut candies, and ground coffee. Corn silage was included as forage for both treatments. The forage:concentrate (F:C) ratio was 84:16. The predicted intake was estimated according to the nutritional systems NRC (2000, 2016) and BR-Corte (VALADARES FILHO et al., 2010, 2016). The average DMI observed of the heifers was 7.46 kg day-1. Heifers fed with human feed residue had a higher dry matter intake (DMI) and higher ether extract intake (EEI) than animals fed with the control feed. In addition, heifers that received human feed products showed a lower average daily weight gain (DWG) of 1.08 kg day-1 than animals fed the control treatment with an average DWG of 1.24 kg day-1. The predicted dry matter intake by NRC 2000 was an overestimate by 9.78 % and by BR-Corte 2010 was an overestimate by 5.5 %. The NRC 2016 and BR-Corte 2016 underestimated the intake of heifers by 18.9 % and 7.1 %, respectively. It was concluded that growing Nelore heifers fed with human feed products, with a F:C ratio of 84:16, present a higher DMI and lower growth performance and feed efficiency than heifers fed the control diet. The DMI predicting models for Nellore heifers proposed by BR-Corte are more adequate than the NRC models.

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