Effects of Isomix® and virginiamycin on in vitro ruminal fermentation

Sara Adriana Salinas Laura; Rogério de Paula Lana; Márcia das Neves Soares; Paulo Sérgio Dornelas; Ruth Ccalta Hancco

doi:10.1590/1809-6891v26e-81135E

Autores

Sara Adriana Salinas Laura Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0001-6569-3344
Rogério de Paula Lana Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, Brasil https://orcid.org/0000-0001-5200-9005
Márcia das Neves Soares Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0001-9099-4181
Paulo Sérgio Dornelas Universidade Federal de Viçosa (UFV), Viçosa, Minas Gerais, Brasil https://orcid.org/0000-0003-2033-7746
Ruth Ccalta Hancco Universidade Federal de Lavras (UFLA), Lavras, Minas Gerais, Brasil https://orcid.org/0000-0002-3730-4468

DOI:

https://doi.org/10.1590/1809-6891v26e-81135E

Resumo

O uso de aditivos melhora a eficiência alimentar de bovinos ao alterar as populações microbianas. Este estudo avaliou os efeitos de diferentes doses e da interação de dois aditivos sobre a digestibilidade in vitro da matéria seca (DIVMS), a digestibilidade da fibra em detergente neutro (DIVFDN) e os parâmetros de fermentação ruminal, utilizando líquido ruminal de vacas fistuladas. Dietas com relação 70:30 de forragem para concentrado foram incubadas por 48 h pelo método de Tilley & Terry, utilizando Brachiaria decumbens como forragem e um concentrado de milho moído, farelo de soja e ureia. Os aditivos testados foram Isomix® (0,0 a 4,8 % da matéria seca da dieta) e virginiamicina (0,0 a 0,80 %). Efeitos significativos (P<0,05) da virginiamicina incluíram aumento do pH, NH3 e proteína solúvel (PS), com redução da DIVMS, DIVFDN, proteína microbiana (PM) e ácidos graxos voláteis (AGV). O Isomix não apresentou efeitos significativos sobre essas variáveis, mas aumentou (P<0,05) a concentração de isobutirato. As interações entre os aditivos afetaram o acetato, propionato, butirato, isovalirato e a relação acetato:propionato (P<0,05). Embora nenhum dos aditivos tenha melhorado a digestibilidade, o Isomix aumentou o propionato e reduziu a relação acetato:propionato, potencialmente melhorando o balanço energético e o desempenho. Recomenda-se mais pesquisas, especialmente em dietas com baixo teor de proteína e suplementação de ureia em sistemas de pastejo tropical.
Palavras-chave: Ácidos graxos voláteis de cadeia ramificada; digestibilidade in vitro; pastagens tropicais.

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