Efecto del tratamiento con ácido málico y calor sobre la utilización digestiva de la harina de soja en rumiantes
- M.R. Alvir
- M. Quarti
- J. González
- C.A. Rodríguez
- L.F.J. Fernández
- Fernando Forcada Miranda (coord.)
- Eduardo Angulo Asensio (coord.)
- José Antonio García de Jalón Ciércoles (coord.)
- Marcelo de las Heras Guillamón (coord.)
- Fernando López Gatius (coord.)
- Marianao Domingo Álvarez (coord.)
- Alfonso Abecia Martínez (coord.)
Publisher: Sociedad Española de Ovinotecnia y Caprinotecnia SEOC
Year of publication: 2004
Congress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (8. 2004. Lleida)
Type: Conference paper
Abstract
To estimate the effects of the malic acid like protective agent against the degradation of the protein inthe rumen a 3 x 3 Latin square design was used. Three adult lambs canulated in rumen and duodenum and threediets with soybean meal without treatment (HST) or treated with malic acid at doses of 0.9 and 1.8 meq/g (HS1and HS2, respectively) and dried up to 117 ºC during 6 h were employed in the experiment. The diets with aforage to concentrate ratio of 45:55, were fed at an intake level of 50 gDM/Kg P0.75. The effective degradability(ED) was calculated by the method of Ørskov and McDonald (1979) using the passage rate of soybean meallabelled with ytterbium in these diets (5.87, 5.55 and 6.13%/h for HST, HS1 and HS2, respectively). Thetreatment with malic acid reduced linearly (P=0.07) the degradation rate of CP: 4.71, 3.32 and 3.35%/h. Thisdegradation decreased ED in approximately 15% (46.5, 39.5 and 39%). The intestinal digestibility determined bythe mobile micro bags method for a rumen incubation time of 8 h was similar: 92, 92.8 and 92.2% for DM and99.2, 99.4 and 99% for CP of HST, HS1 and HS2, respectively.