Efectos de levaduras sobre la fermentación ruminal de varias dietas: una evaluación in vitro
Palabras clave:
probióticos, ración integral, Pichia guilliermondii, Candida norvegensis, Saccharomyces cerevisiaeResumen
Se evaluaron los efectos de tres especies de levaduras sobre el pH ruminal, el nitrógeno amoniacal (N-NH3), las concentraciones de ácidos grasos volátiles (AGV), la producción total de gas y su composición (CO2 y CH4) en la fermentación ruminal in vitro de dos dietas. Se utilizó un diseño completamente al azar con arreglo factorial 4 x 2. Pichia guilliermondii (Levica 27), Candida norvegensis (Levazoot 15) y un producto comercial de Saccharomyces cerevisiae (Levucell® SC 10) fueron incubados anaeróbicamente durante 24 h a 39 ºC, utilizando como sustratos rastrojo de maíz o una ración integral (RTM). La producción de gas no fue afectada por la dieta ni por la especie de levadura. Las diferencias en pH se produjeron solo con la RTM. La concentración de N-NH3 fue más baja (6.1 µmol) con rastrojo de maíz, sin mostrar variaciones entre especies de levaduras. Las tres levaduras incrementaron (P<0.05) los AGV totales e individuales. La relación acético:propiónico disminuyó (P<0.05) con Levica 27 y Levazoot 15 en la RTM, pero no cambió con rastrojo de maíz o con Levucell® SC 10. En conclusión, las tres cepas mejoraron la fermentación ruminal in vitro, como lo evidenció el aumento en las concentraciones de AGV.
http://dx.doi.org/10.21929/abavet2026.5
e2025-46.
Citas
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