Evaluación de la fermentación ruminal en vacas lecheras en pastoreo otoñal utilizando muestras de líquido ruminal obtenidas por rumenocentesis
DOI:
https://doi.org/10.29059/cvpa.v1i2.19Palabras clave:
AGVs, N-NH3, pastoreo, rumen, vacas lecherasResumen
Para evaluar los parámetros de fermentación ruminal se prefieren técnicas menos invasivas como la rumenocentesis. Este método se utilizó para evaluar el pH, la concentración de N-NH3 y los ácidos grasos volátiles (AGVs) en vacas lecheras. Las vacas pastorearon en dos ofertas de pradera (17 y 25 kg MS/vaca/día) y recibían ensilaje de pradera (EP) o ensilaje de maíz de planta entera (EMPE) (a razón de 6,2 kg MS/vaca/día). Los resultados mostraron que la inclusión de ensilaje de maíz en la dieta en comparación con el ensilaje de pradera provocó cambios en el pH ruminal (p < 0.05). Sin embargo, no hubo cambios significativos en las concentraciones de N-NH3 y AGVs debido al efecto de la oferta de pradera o tipo de ensilaje en la dieta. En conclusión, la rumenocentesis es una técnica menos invasiva que puede utilizarse para comparar dietas de vacas lecheras. El análisis de muestras de rumen obtenidas por rumenocentesis mostró que el ensilaje de maíz disminuyó el pH ruminal con una mayor proporción de ácidos glucógenicos.
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Derechos de autor 2024 Ciencias Veterinarias y Producción Animal
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-CompartirIgual 4.0.
Aceptado 2024-01-31
Publicado 2024-01-31
