Examinando por Materia "Digestibilidad in vitro"

Mostrando 1 - 1 de 1

Effects of conservation time and ingredient proportion on the nutritional composition and in vitro digestibility of Musa spp. silages for small ruminant feeding
(Frontiers Media S.A., 2026-03-24) Temoche Socola, Victor Alexander; Villanueva, David; Jibaja, Omar; Godoy Padilla, David; Sánchez , Héctor; Vásquez García, Cesar Alejandro; Soca Jorge, Jhony; Sessarego Dávila, Emmanuel Alexander; Cruz Luis, Juancarlos Alejandro
This study evaluated the effects of conservation time and ingredient proportion on the nutritional composition and in vitro digestibility of Musa spp. silages intended for small ruminant feeding. A 3×3 factorial design was applied, considering three conservation periods (60, 90, and 120 days) and three ingredient proportions (100% fruit, 70% fruit–30% crop residues, and 50% fruit–50% crop residues). Silage samples were analyzed for dry matter, crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), ether extract, ash, nitrogen-free extract (NFE), and in vitro dry matter digestibility (IVDMD). Ingredient proportion significantly affected CP content, which ranged approximately from 3.4 to 6.9% of dry matter, whereas IVDMD varied between 50.8 and 74.2%, with the highest values observed in silages produced with 100% fruit at 90 days of conservation (p < 0.05). NDF and ADF contents ranged from 30–40% and 15–35% of dry matter, respectively, showing a significant interaction between conservation time and ingredient proportion. Principal component analysis clearly discriminated treatments according to their nutritional composition and digestibility attributes. Overall, the results demonstrate that both conservation time and ingredient proportion play a decisive role in determining the nutritional and digestive quality of Musa spp. silages, supporting their potential use as a strategic feeding alternative for small ruminants in tropical production systems.