DOI: https://doi.org/10.21897/rmvz.1126

Determinación de los efectos de algunas pastillas peletizadas en el rumen pH y temperaturas con sensores de rumen inalámbricos

Determination of effects of some pelletted straws on rumen pH and temperatures with wireless rumen sensors

Unal KILIÇ, Ali Vaiz GARIPOGLU, Hasan ONDER, Emre GULECYUZ

Resumen


Objetivo. Este estudio se realizó con el fin de determinar los efectos de los pellets preparados con adición de diferentes aditivos (melaza, harina de guar y sepiolita) sobre los cambios en el pH y temperatura in vitro del rumen. Materiales y métodos. En este estudio, se prepararon dieciséis alimentos peletizados con pajas de trigo y soya. La incubadora Daisy se usó para mantener (imitar) las condiciones del rumen y la alimentación se incubó durante 48 horas. Los sensores de rumen inalámbricos se usaron para la determinación de los cambios en el pH y la temperatura in vitro del rumen. Los datos fueron sometidosa análisis de varianza de una vía. Resultados. Se encontró que los bolos evaluados muestran mediciones de temperatura y pH similares a las mediciones del medidor de pH digital. El efecto de la adición de sepiolita sobre el pH y la temperatura fue insignificante en todos los tratamientos. El valor de pH más bajo se determinó para pajas de trigo. La adición de grupos de control y melazas en pajas de soya y paja de trigo fue similar en términos de valores de pH ruminal. Se demostró que la adición de harina de guar y harina de guar + melazas en pajas de soya aumenta el pH (p <0.01). Las temperaturas in vitro del rumen en las pajuelas de soya fueron menores en comparación con las pajas de trigo en todos los tratamientos (p <0.001). Conclusiones Se concluyó que los bolos integrados a la incubadora Daisy se pueden utilizar de forma segura para determinar los efectos de los alimentos en la fermentación ruminal en estudios in vitro.

Palabras clave


Bolos; forraje; in vitro; harina de guar; nutrición animal; sepiolita

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Referencias


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