INFLUENCIA DEL ACEITE DE AJO EN LA PRODUCCIÓN DE GAS Y DEGRADABILIDAD DEL RASTROJO DE SORGO Y BAGAZO DE CAÑA DE AZÚCAR

Abstract

The effects of garlic oil on the ruminal fermentation of two agro industrial byproducts (sorghum straw and sugarcane bagasse) were studied using the in vitro gas (GP) production technique. Garlic oil was added at a rate of 0, 30, 90 and 180 mg / L of incubation medium (equal to 0, 1.2, 3, 6 and 7.2 mg / g DM substrate). The gas volumes were recorded at 2, 4, 6, 8, 10, 12, 24, 36, 48 and 72 h of incubation and the DM degradabilities of substrate, fiber in neutral detergent (NDF) and acid detergent fiber (ADF) were determined at 72 ° C incubation. The garlic oil did not affect the asymptotic GP of the sorghum straw and the bagasse of sugarcane. In addition, the inclusion of oil increased (P <0.05) the GP rates of sorghum straw and sugarcane bagasse. Garlic oil decreased the fermentation pH (p <0.05) of the sorghum straw. The inclusion of garlic oil increased (P <0.05) the DM degradability of sorghum straw and sugarcane bagasse. Garlic oil increased the NDF degradabilities of the two feeds. It can be concluded that the application of garlic oil positively affected the ruminal fermentation of the two agro industrial by-products as fodder. Increase the dose of oil inclusion, improved the fermentation parameters; where the dose of 180 mg of oil / L increased GP, while the doses of 30 and 90 mg of oil / L increased the digestion of nutrients.