Documente Academic
Documente Profesional
Documente Cultură
ISSN: 0120-0690
rccpecuarias@rccp.udea.edu.co
Universidad de Antioquia
Colombia
Ricardo Rosero Noguera1*, Zoot Ph.D; Sandra L Posada Ochoa1, Zoot MS.
1
Grupo de Investigacin en Ciencias Agrarias, GRICA , Facultad de Ciencias Agrarias, Universidad de Antioquia,
Medelln, Colombia
ricardonoguera@agronica.udea.edu.co
Resumen
La tcnica de degradacin in situ ha sido ampliamente adoptada para evaluar la tasa y la extensin
de la degradacin de los alimentos en el rumen. Los nuevos modelos para formulacin y evaluacin de
raciones requieren de la determinacin precisa de aspectos dinmicos de la degradacin de alimentos
en el rumen y han adoptado a la tcnica in situ como instrumento para facilitar este tipo de mediciones.
Numerosas son las fuentes de variacin relacionadas con la tcnica que pueden alterar las estimativas
de la tasa y la extensin de la degradacin, entre ellas podemos citar: el tamao de los sacos de nylon, el
tamao de los poros del saco, la posicin de los sacos dentro del rumen, el tamao de partcula del alimento
y el procesamiento matemtico de la informacin. Diferentes modelos matemticos han sido propuestos
para estudiar la cintica de degradacin. En la construccin de estos modelos han sido tenidas en cuenta
las caractersticas particulares del sustrato en estudio, aspectos anatmicos y fisiolgicos del animal y
procesos relacionados con la hidratacin y colonizacin del sustrato por parte de los microorganismos
ruminales. El objetivo de este trabajo fue discutir algunos modelos utilizados en el estudio de la cintica de
degradacin del alimento mediante su descripcin matemtica y aplicacin prctica.
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.
* Autor para el envo de correspondencia y solicitud de separatas: Grupo de Investigacin en Ciencias Agrarias, Facultad de Ciencias Agrarias GRICA
Universidad de Antioquia, Medelln, Colombia. E-mail: ricardonoguera@agronica.udea.edu.co.
Rev Col Cienc Pec 2007; 20:174-182 175
la degradabilidad aparente de los alimentos, sin degradado por los microorganismos de acuerdo
embargo, esta tcnica no permite cuantificar qu con un proceso cintico de primer orden.
fraccin del alimento ha sido degradada en el rumen c = tasa constante de la funcin b.
y qu fraccin ha sido degradada en el sistema 1- (a+b) = representa la fraccin no degradable
digestivo posterior. de la muestra.
de digestin incluyendo tres fases durante el proceso, caracterizar cada una de estas fases
1) una fase lag o tiempo de colonizacin, 2) un dentro de la curva de degradacin. Los
periodo de rpida degradacin y 3) una lenta intervalos ptimos y mnimos de incubacin
digestin proporcional al incremento de la fraccin sugeridos por Mertens (15) para una adecuada
indigestible. Los horarios de incubacin de los sacos estimativa de los parmetros de degradacin son
de nylon en el rumen deben ir orientados a presentados en la tabla 1.
Tabla 1. Intervalos de incubacin expresados en horas, recomendados para obtener adecuadas estimativas
de los parmetros de degradacin.
A continuacin se presenta la salida del paquete estadstico SAS despus del ajuste al modelo no lineal de
los datos propuestos:
Sum
Sumofof Mean
Mean Approx
Approx
3 3 Source
Source DF DF Squares
Squares Square
Square F F Value Pr >PrF > F
Value
Regression
Regression 3 3 65083.0
65083.0 21694.3
21694.3 1659.63
1659.63 <.0001
<.0001
Residual
Residual 9 9 28.7328
28.7328 3.1925
3.1925
Uncorrected Total 12 65111.7
Uncorrected Total 12 65111.7
Corrected Total 11 10625.6
Corrected Total 11 10625.6
4 5 6
4 Parameter Estimate Std5 Error 6 Confidence Limits
Approximate 95%
Parameter
a Estimate
0.7635 Std 1.5478
Error Approximate 4.2650
-2.7379 95% Confidence Limits
a b 93.1058
0.7635 1.6436
1.5478 89.3876
-2.7379 96.8239
4.2650
b c 0.0965
93.1058 0.00396
1.6436 0.0876
89.3876 0.1055
96.8239
c 0.0965 0.00396 0.0876 0.1055
7 Approximate Correlation Matrix
a b c
7 a
Approximate
1.0000000
Correlation
-0.8394390
Matrix
-0.5751924
a b c
b -0.8394390 1.0000000 0.1823789
a c 1.0000000
-0.5751924 -0.8394390
0.1823789 -0.5751924
1.0000000
b -0.8394390 1.0000000 0.1823789
c -0.5751924 0.1823789 1.0000000
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