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1993, Número 1

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Vet Mex 1993; 24 (1)


Factores que afectan la digestibilidad in situ de los alimentos en el rumen

Ortega CME, Carranco JME

Idioma: Español/Inglés
Referencias bibliográficas: 65
Paginas: 55-60
Archivo PDF: 527.82 Kb.


RESUMEN

Quin et al. Iniciaron el ejemplo de la técnica in situ, también llamada técnica in sacco o técnica de la bolsa artificial para estudiar la digestibilidad o desaparición de los alimentos en el rusumen. Desde entonces, este método ganó gran aceptación como una forma de medir la digestibilidad aparente de la materia seca, fibra, nitrógeno, etcétera, predecir la digestibiliclad de los nutrimentos en el tracto digestivo, y la digestibilidad de varios sistemas de alimentación debido principalmente a que es una manera rapida de medir la proporción en que los constituyentes del alimento son susceptibles a la degradacibn ruminal. Sin embargo, la utilidad y confiabilidad de esta técnica depenclen de varios factores, como el tamaño de poro de la bolsa utilizada. cantidad de muestra, tamaño de la bolsa y tamaño de partícula de la muestra, entre otros.


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