Impacto de diferentes aditivos sobre la acidosis y fermentación ruminal en corderos
Palabras clave:
ovinos, corral de engorda, probióticos, prebióticos, sinbióticosResumen
El objetivo fue evaluar la acidosis y fermentación ruminal en ovinos en fase de finalización, suplementados con diferentes aditivos. Se usaron 4 borregos fistulados en rumen. Los tratamientos fueron: 1) Control (Dieta basal); 2) LEV (Dieta basal + Saccharomyces cerevisiae); 3) ION (Dieta basal + Monensina sódica); 4) TE (Dieta basal + Mezcla de probióticos, prebióticos, sinbióticos y enzimas). La dieta contenía 14 % de PC y 2.962 Mcal/kg de EM. Se evaluó el consumo de materia seca (CMS. En muestras de líquido ruminal se evaluó el pH, la concentración de nitrógeno amoniacal (NH3), y la concentración de ácidos grasos volátiles (AGV´s). La información fue analizada mediante un diseño en cuadrado latino 4 x 4. El pH, la concentración de AGV´s, y la relación acético:propiónico no fueron diferentes (P>0.05) entre tratamientos. El CMS fue igual entre tratamientos (P>0.05). El pH fue diferente (P < 0.01) entre hora. La interacción tratamiento x hora (P<0.05) fue diferente para NH3. Para las concentraciones de ácido acético, propiónico butírico y total de ácidos grasos volátiles se encontró diferencia (P< 0.05) para la interacción tratamiento × hora. El uso de la mezcla de probióticos, prebióticos y simbióticos no mejora la fermentación ruminal de corderos en la fase de finalización.
http://dx.doi.org/10.21929/abavet2023.109
e2023-109
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