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)

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 0.05) were found between grains. With regard to the digestibility methods, the DMD was lower (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, proteína degradable en rumen
• proteína digestible en intestino
• Producción de gas in vitro.