Efecto del extracto de Syzygium aromaticum L. sobre la fermentación y degradabilidad ruminal in vitro
DOI:
https://doi.org/10.19136/era.a12n1.4069Palabras clave:
clavo de olor, compuestos bioactivos, extractos vegetales, fermentación in vitro, corderoResumen
Se evaluó el efecto de dosis crecientes (0, 0.6, 1.2 y 1.8 mL g-1 MS) de extracto de Syzygium aromaticum sobre la fermentación y degradabilidad ruminal in vitro, utilizando como sustrato una dieta para corderos en crecimiento. Se determinó la composición química de la dieta y los compuestos del extracto de S. aromaticum. Se utilizó el líquido ruminal de cuatro corderos Pelibuey en etapa de crecimiento (21 ± 0.3 kg de peso vivo) para realizar la prueba de fermentación ruminal in vitro (FRIV), producción de gas total (PGT) y degradabilidad ruminal in vitro (DRIV). La adición de dosis crecientes de extracto de S. aromaticum en la dieta generó un efecto cuadrático positivo (p < 0.05) en la fase de retraso antes de iniciar la PGT y la tasa de PGT; mientras que, en la asíntota de PGT, la PGT acumulada, la degradabilidad de la materia seca (DMS), los ácidos grasos de cadena corta (AGCC) y la energía metabolizable (EM) el efecto cuadrático fue negativo. En una segunda prueba de degradabilidad donde solo se evaluó la dosis de 0.6 mL g-1 MS, el extracto no influyó (p > 0.05) en la DMS a las 6, 18 y 48 h de fermentación, y aunque a las 24 h disminuyó (p < 0.05) 8.9%, a las 12 y 72 h incrementó (p < 0.05) hasta 3.0 y 5.9%, respectivamente. En conclusión, el extracto de S. aromaticum a una dosis de 0.6 mL g-1 MS modifica favorablemente la fermentación y degradabilidad ruminal in vitro.
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