RUMINAL AND INTESTINAL DIGESTION OF MAIZE (Zea mays) AND SORGHUM (Sorghum bicolor L. MOENCH) USING DIFFERENT DIGESTIBILITY TECHNIQUES (IN VIVO, IN VITRO AND IN SACCO)
Ulises A Gonzalez Garcia, Luis Corona-Gochi, Julieta G Estrada Flores, Abarca Amesquita, Manuel Gonzalez Ronquillo
Abstract
The knowledge of the digestibility of the food is basic to establish its nutritive value and bioavailability of the nutrients. Numerous laboratory tests have been used to estimate the ruminal and intestinal digestion of the food such as in vitro (Gas and Daisy production) and in sacco, to be compared with the in vivo method. Sorghum presented the highest (P <0.01) starch content, while the NDF was higher (P <0.01) for maize, the DDM was similar (P = 0.93) for both cereals, CP digestion was higher (P <0.01) for maize, whereas for rumen non-degradable protein and intestinal degradable protein, no differences (P> 0.05) were found between grains. With regard to the digestibility methods, the DMD was lower (P <0.01) for in vivo than the rest of the methods, the digestion of the CP in both rumen and intestine was higher (P> 0.01) for the in sacco and in vitro methods (Daisy). The production of VFA's was similar for both cereals. In situ and in vitro techniques (DaisyII®) allow the determination of digestibility quick and easy compared to conventional methods. Sorghum grinding improves its nutritional value by increasing its digestibility, which represents an alternative to maize for feeding calves for fattening.
Keywords
in vivo; in sacco; rumen degradable protein; intestinal digestible protein; in vitro gas production.
URN:
http://www.revista.ccba.uady.mx/urn:ISSN:1870-0462-tsaes.v20i2.1664
DOI:
http://dx.doi.org/10.56369/tsaes.1664
Copyright (c) 2017 Ulises A Gonzalez Garcia, Manuel Gonzalez Ronquillo, Luis Corona-Gochi, Julieta G Estrada Flores, Abarca Amesquita
This work is licensed under a
Creative Commons Attribution 4.0 International License.