Efecto de diferentes tipos de grasa en dietas para rumiantes sobre la cinética de degradación y fermentación de la materia seca in vitro

ABSTRACT: The objective of the experiment was to evaluate the effect of saturated and unsaturated fats and the protection degree (protected and without protection) on the in vitro degradation kinetics of the dry matter (DM) in diets for ruminants. Four diets were formulated to be isocaloric (3200 Kcal DE/ Kg DM) and isoproteic (13%CP), in total mixed ration (TMR), according to the nutritional requirements of sheep in finished. Four types of fats were formulated with 8% fat (DM basis) and evaluated: 1) saturated fat without protection (GSSP), 2) saturated fat protection (GSP), 3) unsaturated fat without protection (GISP) and 4) protected unsaturated fat (GIP).To estimate the kinetics and the extent of DM degradation and kinetics of gas production, the diets were evaluated using the in vitro gas production technique based on the models proposed by Orscov and McDonald (1979) and France et al. (1993) using the SAS procedure PROC NLIN (2001), repeated measures analysis were used to determine the effect of treatment on gas production and degradation of DM in time using the SAS procedure PROC MIXED (2001)In this experiment the use of protected unsaturated fat didn’t affect DM degradation according to those unprotected. There was no clear effect of saturated fats on the degradation and fermentation kinetics.

• Autores: Arenas Sánchez, Fredy Arley; Rosero Noguera, Jaime Ricardo; Restrepo Betancur, Luis Fernando
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2010
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: spa
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/8339
• Acceso en línea: http://hdl.handle.net/10495/8339
• Rights: openAccess
• License: Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)