Comparación de tres tipos de ensayos de digestibilidad “In Vitro” de alfalfa (Medicago sativa) con la digestibilidad “In Vivo” en cuyes (Cavia porcellus).

Abstract

Three types of essays were compared of digestibility “in vitro” utilizing: rumen fluid, enzymes, cecal liqueur of guinea pig with the essay alive, to determine the optimal treatment that resembles to the live essay, elaborating young alfalfa pellets F1 (cut 30 days) and mature F2 (cut 45 days); research that was realized in the Animal Nutrition and Food Science Laboratory at Polytechnic School of Chimborazo. The results were analyzed through variance analysis ANOVA of a factor compared with the TUKEY test. It was analyzed the alfalfa physical and chemical composition with different time of cut. Presenting the difference in the percentage of nutrients and in the physical characteristics. The digestibility “alive” and “in vitro” of young alfalfa was higher, compared with the mature alfalfa in the different methods of utilized essays, for F1 in the digestibility “alive” was 53,64% and for F2 was 47,72%, in digestibility “in vitro”, in cecal liqueur, the result was for F1 55,46% and for F2 was 49,90%, in enzymes for F1 were 71,01% and for F2 was 66,34% and for rumen fluid for F1 was 76,19% and for F2 was 74;70%. Research had determined that the most optimal method to the essay alive is the cecal liqueur, since it presents the smallest difference in young alfalfa with the 1,81% and with the mature alfalfa with the 2,18%. It was recommended continue with the research in the technique of digestibility in vitro of rumen fluid and enzyme to know which will be the optimal time of incubation that compared to the technical of digestibility “alive”.