Valoración in vitro fluido ruminal y celulasa de tres subproductos agrícolas conservados para la alimentación de rumiantes.

The research was executed in the Fca. Exp "The Mary", located in the 7.0 km road-Mocache Quevedo, Los Rios province. Its geographical location is 01° 6 '20'' south latitude and 79 ° 29' 23'' West longitude at an altitude of 73 meters. The field work lasted 150 days, between the months of November 2010 to March 2011. Laboratory tests were conducted at the Faculty of Animal Science of the Polytechnic School of Chimborazo (ESPOCH), located on the Panamerican Highway, km. 1.5 of the City of Riobamba, Chimborazo Province, at an altitude of 2740 m, 01 ° 38 'south latitude and 78 ° 40' west longitude. The digestibility of the grass, is an important indicator of its quality as it provides a good approximation of the fraction of food that is retained in the gastrointestinal tract of the animal. Techniques rumen fluid-pepsin and pepsin cellulase are some of the in vitro methods most used in laboratories to estimate the in vivo digestibility of forages. The aim of this study was to compare the two techniques laboratory using three conserved agricultural products (hay, and silage amonificados). The data analysis was done through the establishment of regression equations interpreted the relationship between two variables (Y; vivo digestibility, X; digestibility in vitro), we used the values obtained for each product in vivo and mated with their respective average in vitro digestibility product of three replicates. The rumen fluid-pepsin technique was more accurate when compared with the technique of rumen fluid-pepsin to provide a more stable model. However it was less accurate in view of distancing itself more in the real value (in vivo), and coefficient of determination (R2) was slightly higher compared to the pepsin-cellulase technique. Keywords: Food, digestibility, feed, ruminants

• Үндсэн зохиолч: Montenegro Vivas, Bolívar (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2012
• Нөхцлүүд: Alimento; Digestibilidad; Forrajes
• Онлайн хандалт: http://repositorio.uteq.edu.ec/handle/43000/5393