Resumen:
Chemical composition, in vitro gas production
(GP), in vitro dry matter (DMD) and organic
matter (OMD) digestibility, metabolizable energy
(ME), gas yield (GY
), short chain fatty acids
(SCFA) and microbial mass production (MMP) were
measured in fruits of nine trees species, using in vitro
gas technique with and without polyethylene glycol
(PEG:MW-4000) as chelating tannins agent. The
fruits with the highest protein content (P \0.001)
(135.5–196.0 g/kg DM) were Leucaena esculenta,
Pithecellobium acatlense, Acacia farnesiana and
Enterolobium cyclocarpum, total phenols
(P \0.001) (349.8–553.1 g/kg DM) Lysiloma divaricata,
A. farnesiana and Caesalpinia coriaria and
condensed tannins (P \0.001) L. divaricata and E.
cyclocarpum with 95.7 and 71.7 g/kg DM, respec-
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tively. The highest DMD in fruits of C. coriaria,
Pithecellobium dulce, A. farnesiana and L. esculenta
(P \0.001). The GP, OMD, ME, GY
, SCFA and
MMP, was different (P \0.0001) between fruit trees. The PEG increased (P \0.0001) the GP, ME, GY
and SCFA in the fruits of Gliricidia sepium, L.
esculenta and C. coriaria. In conclusion, the nutritional
composition and in vitro fermentation parameters
differs between fruits. The increase in PEG
increased the value of GP, ME, OMD, GY
and
SCFA, indicating that the fruits contain phenolic
compounds with biological activity that precipitate
proteins.
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