Modelación de la cinética de degradación de alimentos para rumiantes
DOI:
https://doi.org/10.17533/udea.rccp.324134Keywords:
fermentation, gas production, ruminantsAbstract
Resumen
La técnica de degradación in situ ha sido ampliamente adoptada para evaluar la tasa y la extensión de la degradación de los alimentos en el rumen. Los nuevos modelos para formulación y evaluación de raciones requieren de la determinación precisa de aspectos dinámicos de la degradación de alimentos en el rumen y han adoptado a la técnica in situ como instrumento para facilitar este tipo de mediciones. Numerosas son las fuentes de variación relacionadas con la técnica que pueden alterar las estimativas de la tasa y la extensión de la degradación, entre ellas podemos citar: el tamaño de los sacos de nylon, el tamaño de los poros del saco, la posición de los sacos dentro del rumen, el tamaño de partícula del alimento y el procesamiento matemático de la información. Diferentes modelos matemáticos han sido propuestos para estudiar la cinética de degradación. En la construcción de estos modelos han sido tenidas en cuenta las características particulares del sustrato en estudio, aspectos anatómicos y fisiológicos del animal y procesos relacionados con la hidratación y colonización del sustrato por parte de los microorganismos ruminales. El objetivo de este trabajo fue discutir algunos modelos utilizados en el estudio de la cinética de degradación del alimento mediante su descripción matemática y aplicación práctica.
Palabras clave: fermentación, producción de gas, rumiantes.
Summary
The in situ degradation technique has been adopted to evaluate the rate and extent of ruminal food degradation. The new models for formulation and evaluation of foods require of the precise determination of the dynamic aspects of ruminal foods degradation for which the in situ technique has been adopted in order to facilitate its mathematical determination. Different sources of variation related with the technique itself can alter the rate and extent of food degradation: the size of nylon bag, pore size, specific placement of the bag into the rumen, particle size of food and the mathematical models used for analyses, among others. Different models have been proposed for degradation kinetic studies. In these models the characteristics of food samples, anatomical and physiologic aspects of the animal, as well as those processes related with the hydrate and colonization of samples by ruminal microorganism have been considered. The objective of this work was to discuss some of the models used to evaluate the rate and extent of food degradation in the rumen by the mathematical description and practical application of the in situ technique.
Key words: fermentation, gas production, ruminants.
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