Effect of increasing levels of Chlorella spp. on the in vitro fermentation and methane production of a corn silage-based diet

Juan de J Vargas; Federico Tarnonsky; Araceli Maderal; Ignacio Fernández-Marenchino; Federico Podversich; Tessa M Schulmeister; Nicolás DiLorenzo

doi:10.17533/udea.rccp.v37n1a2

Autores

Juan de J Vargas University of Florida
Federico Tarnonsky University of Florida
Araceli Maderal University of Florida
Ignacio Fernández-Marenchino University of Florida
Federico Podversich University of Florida
Tessa M Schulmeister University of Florida
Nicolás DiLorenzo University of Florida

DOI:

https://doi.org/10.17533/udea.rccp.v37n1a2

Palavras-chave:

aditivos, conservação de forragem, dietas hipoproteicas, metanogênese, microalgas verdes, operações de bezerros, sistemas de criação, suplementação proteica

Resumo

Antecedentes: Geralmente, as forrageiras utilizadas em sistemas de criação de bovinos de corte nas fases de cria e recria apresentam baixa concentração de proteína bruta e alta concentração de fibra, limitando a produtividade animal e aumentando o impacto ambiental. Chlorella spp. apresenta características promissoras para fornecer nutrientes, especialmente nitrogênio, em dietas com baixo teor de proteína. No entanto, informações sobre a inclusão de Chlorella spp. na fermentação e produção de metano (CH4) in vitro ainda são escassas na literatura. Objetivo: Avaliar o efeito do aumento da inclusão de algas (Chlorella spp.) no perfil de fermentação in vitro e na produção de CH4 em uma dieta à base de silagem de milho. Métodos: As incubações foram realizadas em três dias diferentes utilizando como substrato silagem de milho e resíduo de algodão (na proporção 70:30, respectivamente). Os tratamentos utilizados foram: controle (sem alga) e três diferentes níveis de inclusão de 1, 5 e 10% alga no substrato. O fluido ruminal foi coletado de dois novilhos Angus canulados no rúmen consumindo silagem de milho e resíduos de algodão ad libitum. O pH final, a concentração de ácidos graxos voláteis (VFA), nitrogênio amoniacal (NH3-N), digestibilidade in vitro da matéria orgânica (IVOMD), produção total de gás e CH4 foram determinados após 24 h de fermentação. As variáveis foram avaliadas utilizando o PROC MIXED do software SAS e as médias comparadas por meio de testes polinomiais ortogonais. Resultados: O aumento dos níveis de algas aumentou linearmente (p<0,01) a IVOMD. No entanto, pH final, concentração de VFA e NH3-N não diferiram (p>0,05) entre os níveis de algas. Além disso, as proporções molares de AGV e a relação acetato:propionato não foram afetadas pelo aumento (p>0,05) na concentração de algas. Adicionalmente, a produção total de gás e CH4 também não apresentaram diferenças (p>0,05) em função dos níveis crescentes de algas. Conclusão: A inclusão de Chlorella spp. não modificou a fermentação in vitro ou a produção de CH4 em dieta à base de silagem de milho.

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Biografia do Autor

Juan de J Vargas, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0002-7674-3850

Federico Tarnonsky, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0002-5563-1956

Araceli Maderal, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0003-2267-1131

Ignacio Fernández-Marenchino, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0001-6712-9587

Federico Podversich, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0003-0852-790X

Tessa M Schulmeister, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, U
https://orcid.org/0000-0002-8297-7442

Nicolás DiLorenzo, University of Florida

North Florida Research and Education Center. University of Florida. Marianna, FL, USA
https://orcid.org/0000-0001-5174-3427

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