Introdução de Kefir na Dieta de Primatas em Cativeiro

Abstract

Feeding of primates in captivity must be balanced for its best use, but sometimes intestinal problems can affect these animals because of the difficulty in adapting the diet to the conditions of zoos. It is in this scenario that kefir can come as a functional and cheap facilitator, improving the gastrointestinal workings of these animals. The objective of this study was to evaluate the effects of introducing kefir on intestinal health parameters in the primate diet in captivity. The experiment was carried out in Dois Irmãos State Park, located in the Dois Irmãos neighborhood, near UFRPE. Six primates of different species were used, receiving food and water regularly during the period of the experiment. The primates used were 1 male red-handed howler monkey, 1 adult male chimpanzee, 1 female white-fronted spider monkey and 3 black-faced spider monkeys, 2 females and 1 male, being the only animals to be allocated together in the same enclosure. The milk kefir was prepared under the necessary control and hygiene conditions, with fermentation lasting from 9-10 hours at room temperature, and desorption lasting 24 hours under refrigeration. The kefir yogurt was supplied once a day, at 14 o´clock, inside a banana peel, with 100ml for the chimpanzee and 50ml for the other primates, always being delivered at the same time. The experiment was divided into 3 phases: Evaluation phase of the normal score, Functional food supply and Final evaluation phase of the score. The total duration of the experiment was 30 days, the first 5 days for adaptation. The first phase lasted 10 days, the second phase lasted 15 days and the final phase lasted 5 days. The faecal score was assessed based on the Bristol Stool Form Scale.ANOVA statistics were performed, with the "p" considered 0.0001 for the present study. The results show that the fecal score changed significantly during the experiment phases, ending with the scores 3 and 4, which are considered ideal.