Ammonia-N concentration in alfalfa silage and its effects on dairy cow performance: a meta-analysis

Juan I. Sánchez-Duarte; Álvaro García

doi:10.17533/udea.rccp.v30n3a01

Autores/as

Juan I. Sánchez-Duarte Universidad Estatal de Dakota del Sur
Álvaro García Universidad Estatal de Dakota del Sur

DOI:

https://doi.org/10.17533/udea.rccp.v30n3a01

Palabras clave:

ganado lechero, Medicago sativa L., grasa láctea, proteína láctea, producción de leche, modelo de regresión

Resumen

Antecedentes: El nitrógeno (N) amoniacal en el ensilaje de alfalfa es utilizado para evaluar la calidad del ensilaje, pero se desconoce su efecto sobre la producción en vacas lecheras. Objetivo: Se realizó un meta-análisis para evaluar los efectos de la concentración del N amoniacal en el ensilaje de alfalfa sobre el desempeño de vacas lecheras. Métodos: Treinta y cuatro comparaciones de 10 estudios fueron analizadas utilizando modelos lineales y cuadráticos mediante modelos de efectos mixtos de R, incluyendo el estudio como efecto aleatorio. La varianza explicada por los modelos se evaluó calculando la R2 (m) marginal y la R2 (c) condicional. Resultados: El consumo de materia seca se redujo (DMI; p = 0,007), y la producción de leche y grasa en leche tendieron a disminuir linealmente (p = 0,08) en respuesta al incremento en la concentración de N amoniacal en el ensilaje. Los porcentajes de grasa y proteína en leche no fueron afectados. La producción de la proteína en leche, sin embargo, mostró una tendencia de efecto lineal positivo (p = 0,07) junto a un efecto cuadrático significativo (p = 0,01) al aumentar el N amoniacal del ensilaje. Los valores de R2 (m) y R2 (c) indicaron menor variación en los modelos significativos. Conclusión: El incremento del N amoniacal en el ensilaje de alfalfa redujo el DMI, la producción de leche y la producción de grasa en leche. La respuesta cuadrática en la producción de proteína en leche puede ser explicada por la reducción inicial en producción de leche, con el uso subsecuente a nivel ruminal del N amoniacal para producir más proteína microbiana, lo cual resulta en mayor proteína en leche.

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Biografía del autor/a

Juan I. Sánchez-Duarte, Universidad Estatal de Dakota del Sur

PhD(c), Departamento de Ciencias de los Alimentos y Productos Lácteos, Universidad Estatal de Dakota del Sur, EE. UU.

Álvaro García, Universidad Estatal de Dakota del Sur

DMV, PhD., Departamento de Ciencias de los Alimentos y Productos Lácteos, Universidad Estatal de Dakota del Sur, EE. UU.

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