Interactive Effects of the Feeding of Leucaena Leaves and Curcumin on Macronutrient Digestion and Nitrogen Balance in Beef Cattle
C. Yuangklang, J. Khotsakdee, K. Vasupen, S. Bureenok, S. Wongsuthavas, P. Panyakaew, A. Alhaidary, H.E. Mohamed and A.C. Beynen
DOI : 10.3844/ajabssp.2011.29.32
American Journal of Agricultural and Biological Sciences
Volume 6, Issue 1
Abstract: Problem statement: The feeding of curcumin to beef cattle has been shown to increase nitrogen retention and decrease the apparent digestibility of acid detergent fiber in beef cattle. It was suggested that there could be interactions between the effects of curcumin and the composition of the ration. Approach: In this study with beef cattle, concentrates without or with curcumin and low or high level of leucaena leaves were fed to assess the possible interactive effects. Apparent macronutrient digestibility and nitrogen balance were measured. Results: When the ration was curcumin free, an increase in the intake of leucaena leaf meal raised the group mean of apparent digestibility of dry matter, organic matter, crude fat, neutral and acid detergent fiber, but the opposite effect was seen for the curcumin-containing rations. Nitrogen retention was raised by extra intake of leucaena leaf meal, but only when the ration did not contain curcumin. The feeding of curcumin intake elevated nitrogen retention, the effect being greater for the ration with low content of leucaena. Conclusion: This study confirms that curcumin feeding has a stimulatory effect on nitrogen retention in beef cattle. The composition of the ration may determine the magnitude of the inhibitory effect of curcumin on the digestibility of acid detergent fiber.
© 2011 C. Yuangklang, J. Khotsakdee, K. Vasupen, S. Bureenok, S. Wongsuthavas, P. Panyakaew, A. Alhaidary, H.E. Mohamed and A.C. Beynen. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.