Digestibilidad in vitro de tres leguminosas tropicales: efecto del inóculo microbiano y la adición de levadura.
Fecha
2018-12-06
Autores
Reguera Barreto, Beydis
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Editor
Universidad Central "Marta Abreu" de Las Villas.Facultad de Ciencias Agropecuarias.Departamento de Medicina Veterinaria y Zootecnia
Resumen
Este estudio evaluó el efecto de las comunidades microbianas ruminales incubadas
durante 14 d con diferentes fuentes de carbohidratos, con o sin levadura sobre la
degradación in vitro de tres leguminosas tropicales: Leucaena leucocephala,
Mucuna pruriens y Canavalia ensiformis, y determinó la influencia de los taninos
sobre la degradabilidad de las mismas. Los forrajes fueron químicamente
caracterizados, y se determinó la presencia de fenoles y taninos totales, y taninos
condensados, evaluándose la actividad biológica de los taninos. Las leguminosas
en estudio no difieren significativamente en los valores de materia seca, proteína
bruta y taninos condensados. L. leucocephala tuvo valores de FDN y FDA dos veces
superior al resto, y al igual que M. pruriens, mostró valores altamente significativos
en fenoles y taninos totales. Los inóculos obtenidos durante 14 d consecutivos de
incubación in vitro no mostraron diferencias en la capacidad de degradación de las
leguminosas. Sin embargo, la degradación de estas con inóculos suplementados
con levadura activa o inactiva se asemejó a la degradación con inóculo fresco,
mientras que con inóculos sin levadura la degradación fue menor. Los valores de
actividad biológica de los taninos no indicaron diferencias significativas en las tres
leguminosas. En conclusión, las comunidades microbianas cultivadas durante 14
días estimulan la fermentación ruminal de las tres leguminosas, y la presencia de
taninos totales y condensados no influyeron en la degradabilidad aparente de los
carbohidratos ni en los patrones de fermentación de las plantas en estudio.
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This study was carry out to assess the effect of ruminal microbial communities incubated during 14 d with different sources of carbohydrates, with or without yeast on the in vitro degradation of three tropical legumes: Leucaena leucocephala, Mucuna pruriens and Canavalia ensiformis, and determined the influence of tannins on the degradability of them. The forages were chemically characterized, and the presence of phenols and total tannins, and condensed tannins were determined, evaluating the biological activity of the tannins. The legumes under study do not differ significantly in the values of dry matter, crude protein and condensed tannins. L. leucocephala had NDF and ADF values twice higher than the rest, and like as M. pruriens, and showed highly significant values in phenols and total tannins. The inocula obtained during 14 consecutive days of in vitro incubation did not show differences in the degradation capacity of legumes. However, the degradation of these with inocula supplemented with active or inactive yeast resembled the degradation with fresh inoculum, whereas with inoculum without yeast degradation was lower. The values of biological activity of the tannins did not indicate significant differences in the three legumes. In conclusion, the microbial communities cultivated for 14 days stimulate the ruminal fermentation of the three legumes, and the presence of total and condensed tannins did not influence the apparent degradability of the carbohydrates or the fermentation patterns of the plants under study.
This study was carry out to assess the effect of ruminal microbial communities incubated during 14 d with different sources of carbohydrates, with or without yeast on the in vitro degradation of three tropical legumes: Leucaena leucocephala, Mucuna pruriens and Canavalia ensiformis, and determined the influence of tannins on the degradability of them. The forages were chemically characterized, and the presence of phenols and total tannins, and condensed tannins were determined, evaluating the biological activity of the tannins. The legumes under study do not differ significantly in the values of dry matter, crude protein and condensed tannins. L. leucocephala had NDF and ADF values twice higher than the rest, and like as M. pruriens, and showed highly significant values in phenols and total tannins. The inocula obtained during 14 consecutive days of in vitro incubation did not show differences in the degradation capacity of legumes. However, the degradation of these with inocula supplemented with active or inactive yeast resembled the degradation with fresh inoculum, whereas with inoculum without yeast degradation was lower. The values of biological activity of the tannins did not indicate significant differences in the three legumes. In conclusion, the microbial communities cultivated for 14 days stimulate the ruminal fermentation of the three legumes, and the presence of total and condensed tannins did not influence the apparent degradability of the carbohydrates or the fermentation patterns of the plants under study.
Descripción
Palabras clave
Digestibilidad, Leguminosas, Flora Microbiana, Degradación Ruminal