Evaluación diferencial de extractos de orégano en la producción de ácidos grasos volátiles y metano durante fermentación ruminal in vitro

Perla Gallegos-Flores, Rómulo Bañuelos-Valenzuela, Lucía Delgadillo-Ruiz, Francisco Echavarría-Cháirez, Carlos Meza-López, Daniel Rodríguez-Tenorio

Resumen

El objetivo fue evaluar el efecto de extractos de orégano sobre la fermentación ruminal in vitro en la producción de gas, ácidos grasos volátiles (AGVs) y metano. Se realizaron cuatro preparaciones de orégano (Lippia graveolens) con diferente metodología; para un medio acuoso, se obtuvieron dos extractos (cocción e infusión), los cuales fueron preparados con agua tridestilada. El extracto alcohólico, fue preparado en etanol: agua (80:20, v/v) y finalmente el extracto oleoso se obtuvo por hidrodestilación durante una hora en un equipo clevenger modificado. El extracto de orégano con mejor mitigación de metano fue el oleoso al reducir tres veces la concentración de este gas con respecto al control; 160.27 mM/L y 463.73 mM/L respectivamente. Se puede concluir que, de acuerdo a la metodología empleada en la preparación de los extractos de orégano, es el tipo de estructura química y concentración de principios activos que se encontraron en cada extracto, por lo que, estas diferencias son las que marcaron los efectos durante la fermentación ruminal in vitro sobre la actividad de microorganismos ruminales en la producción de gas, AGVs y metano.

Palabras clave

Ácidos Grasos Volátiles; Extractos; Fermentación ruminal y Metano

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Referencias

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