RUMINAL AND INTESTINAL DIGESTION OF MAIZE (Zea mays) AND SORGHUM (Sorghum bicolor L. MOENCH) USING DIFFERENT DIGESTIBILITY TECHNIQUES (IN VIVO, IN VITRO AND IN SACCO)

• Published in: Tropical and subtropical agroecosystems Vol. 20; no. 2
• Main Authors: Ulises A Gonzalez Garcia, Luis Corona-Gochi, Julieta G Estrada Flores, Abarca Amesquita, Manuel Gonzalez Ronquillo
• Format: Journal Article
• Language: English
• Published: Universidad Autónoma de Yucatán 01.08.2017
• Subjects: in sacco, proteína degradable en rumen; in vivo; Producción de gas in vitro; proteína digestible en intestino
• ISSN: 1870-0462

The knowledge of the digestibility of the food is basic to establish its nutritive value and bioavailability of the nutrients. Numerous laboratory tests have been used to estimate the ruminal and intestinal digestion of the food such as in vitro (Gas and Daisy production) and in sacco, to be compared with the in vivo method. Sorghum presented the highest (P <0.01) starch content, while the NDF was higher (P <0.01) for maize, the DDM was similar (P = 0.93) for both cereals, CP digestion was higher (P <0.01) for maize, whereas for rumen non-degradable protein and intestinal degradable protein, no differences (P> 0.05) were found between grains. With regard to the digestibility methods, the DMD was lower (P <0.01) for in vivo than the rest of the methods, the digestion of the CP in both rumen and intestine was higher (P> 0.01) for the in sacco and in vitro methods (Daisy). The production of VFA's was similar for both cereals. In situ and in vitro techniques (DaisyII®) allow the determination of digestibility quick and easy compared to conventional methods. Sorghum grinding improves its nutritional value by increasing its digestibility, which represents an alternative to maize for feeding calves for fattening.