Evaluación del valor nutricional, la calidad de la fermentación y la degradabilidad in vitro del ensilaje de orujo de morera ensilado con aditivo de zumaque
Resumen
Este estudio investiga los efectos de la adición de zumaque en la composición de nutrientes, la degradabilidad in vitro y la calidad de la fermentación del ensilaje de orujo de morera. El orujo de morera es rico en proteínas, lo que lo convierte en un recurso alimenticio valioso para la producción ganadera. Sin embargo, su alto contenido proteico puede provocar un aumento de la proteólisis durante la fermentación del ensilaje, lo que resulta en un incremento del pH y en la producción de ácido butírico no deseado. El zumaque, rico en taninos y ácidos orgánicos, tiene el potencial de inhibir la proteólisis y mejorar el proceso de fermentación, contribuyendo así a una mayor calidad del ensilaje. Por lo tanto, es de gran importancia investigar los efectos de la adición de zumaque sobre la composición nutricional y las características fermentativas del ensilaje de orujo de morera. El orujo de morera se ensiló en frascos sellados al vacío como un grupo de control no tratado (M) y en triplicado con los siguientes tratamientos: 5% de zumaque (MS-5) y 10% de zumaque (MS-10). Los silos (n=18) se almacenaron durante 45 días. Tras el período de ensilaje, se abrieron los frascos y se realizaron análisis físicos y químicos en las muestras de ensilaje. La adición de zumaque al ensilaje de orujo de morera tuvo un efecto significativo sobre el contenido de materia seca (MS) (P < 0,001), observándose el nivel más alto de MS en el grupo de ensilaje con 10% de zumaque. La adición de zumaque (10%) aumentó el contenido de proteína bruta (12,96%) (P < 0,05) y redujo el pH (3,69) y los niveles de nitrógeno amoniacal (3,88%) (P < 0,05). En comparación con el grupo de control, los niveles de fibra detergente neutra (23,92%) (P < 0,01), fibra detergente ácida (15,41%) (P < 0,05) y lignina detergente ácida (7,24%) (P< 0,05) fueron significativamente menores en el grupo con 10% de zumaque. En conclusión, la adición de zumaque al ensilaje de orujo de morera mejoró positivamente la calidad del ensilaje, favoreciendo la fermentación al inhibir la proteólisis debido a su contenido de taninos.
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