The studies were conducted at the experimental yard of the L.K. Ernst Federal Research Center for Animal Husbandry on Katahdin sheep with chronic Basov's rumen fistulas, which were used as a model for ruminants. The chemical analysis of the coffee grounds revealed its low nutritional value, with a crude fiber content of approximately 34%, a crude protein content of less than 8%, and a crude fat content of over 11%. In the diet of the experimental group of sheep, the grounds were included in the amount of 90 grams per head per day, which was 20.5% of the replacement of compound feed. It was found that the introduction of coffee grounds in the diet of sheep did not have a negative effect on the consumption of nutrients in the diet, on dry matter (+1.3%), on fat (+20.2%), on fiber (+14.8%), while the difference in crude protein by 2.3% was in favor of the animals of the control group. The higher fat and fiber content in the coffee grounds resulted in better consumption, with a 20.2% (p<0.001) and 14.8% (p<0.01) increase, respectively. There was no significant difference in nutrient digestibility between the groups. The analysis of ruminal metabolism showed a higher content of volatile fatty acids in the experimental group, which may be due to the higher fat content in the grounds. However, the amylolytic activity was 8.8% lower compared to the control group. There was also a decrease in the total microbial mass in the rumen of the experimental group animals, compared to the control, by 13% after 3 hours and by 16 % after 5 hours. This may be caused by antinutrients or fatty acids in the grounds. The latter can be a source of energy, and if there is an excess, it can have a negative impact on the digestive and metabolic processes in the animal's body. To fully assess the use of coffee grounds, it is recommended to conduct additional studies with long-term feeding.
coffee grounds, sheep, ruminants, digestibility, ruminal metabolism
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