Efecto de dos cultivos de levadura en la digestibilidad de nutrientes y fermentación en becerras Holstein pre-destetadas
Palabras clave:
fermentación ruminal, nutrición de bovinos, probióticos, Saccharomyces boulardii, Saccharomyces cerevisiaeResumen
El uso de probióticos a base de levaduras en la dieta de bovinos, ha demostrado mejorar las condiciones ruminales y con esto la absorción general de nutrientes. El objetivo del presente estudio fue evaluar el efecto de dos cepas de cultivos de levaduras (SC, Saccharomyces cerevisiae CNCM I-1077 o SB, Saccharomyces boulardii CNCM I-1079) en la digestibilidad de nutrientes en becerras pre-destetadas. Para ello, se utilizaron 30 becerras Holstein (60 d edad), las cuales fueron distribuidas aleatoriamente a los siguientes tratamientos: T (testigo); SC (1 g/d); o SB (1 g/d). El consumo de materia seca no se modificó por efecto de los cultivos de levadura. La digestibilidad de la materia seca, proteína cruda y fibra detergente neutra y ácida fue mayor en las becerras suplementadas con SB en comparación con aquellas no suplementadas o suplementadas con SC. Los valores de pH, concentración de nitrógeno amoniacal y proporción molar de ácidos grasos volátiles fue similar en las becerras no suplementadas o suplementadas con los cultivos de levaduras. Se concluye que el cultivo de levadura SB (Saccharomyces boulardii CNCM I-1079) mejora la digestibilidad de los nutrientes en becerras pre-destetadas.
http://dx.doi.org/10.21929/abavet2022.33
e2022-61
Citas
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