Ensilabilidad y composición química de ensilajes elaborados con diferentes mezclas de noni (Morinda citrifolia L.)
- Yoandris Pascual Sánchez, M.Sc.
, - Cesar Betancur-Hurtado, M.Sc.,
- Aroldo Botello-León, Ph. D.,
- Kirenia Pérez-Corría, M.Sc.,
- Cristina Ruiz-Corrales,
- Yordan Martínez-Aguilar, Ph. D.
Resumen
Se evaluó la ensilabilidad y la composición química de ensilajes elaborados con diferentes proporciones (100: 0; 90:10; 80:20; 70:30; 60:40 y 50: 50%) de follaje (fresco y presecado) y la fruta de noni (fresca). Se determinaron algunos patrones de fermentación de los forrajes originales y el contenido químico de los ensilajes. Se hicieron correlaciones entre los parámetros de calidad, la composición química y los niveles de fruta en la mezcla y se ajustaron a ecuaciones polinomiales. Una mayor inclusión de frutas con follaje fresco y pre-secado de noni, disminuyó el pH y el NH3-N Nt-1 en el ensilaje. Además, en incremento en el nivel de fruta aumentó la concentración de carbohidratos solubles en agua (CSA) y la relación de CSA/PB. También, el follaje pre-secado aumentó el contenido de materia seca (MS) y su combinación con niveles de fruta entre 30 a 40%, disminuyó los compuestos fibrosos y la concentración de proteína bruta (PB) en el ensilaje. Según un modelo cúbico utilizado, las proporciones de follaje y frutos previamente presecado, mostraron un R2 mayor para MS, fibra detergente neutra (FDN), fibra detergente ácida (FDA), lignina ácido detergente (LAD) y celulosa, mientras que PB y hemicelulosa, fueron superiores en el material vegetal fresco. Los resultados mostraron que el proceso pre-secado (follaje) y los niveles de inclusión de 30 y 40% de las frutas en la mezcla, mejoraron la calidad del ensilaje destinado a los animales.
Palabras clave
conservación de alimento, fermentación, follaje, fruta, secado, noni
Citas
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