Publicación:

Evaluación de la inclusión de aceites esenciales de ajo (Allium sativum) y orégano (Origanum vulgare) en dietas para rumiantes como aditivo sobre la digestibilidad.

Resumen

Essential oils are an alternative to replace the use of antibiotic additives in ruminant diets for their effect on ruminal fermentation, improving digestibility and decreasing energy losses in the form of methane. The objective of this study was to evaluate the inclusion of a mixture of essential oils (AE) of garlic (Allium sativum) and oregano (Origanum vulgare) in equal parts on in vivo digestibility in meat sheep. Twelve whole male short-haired African sheep were used, which were distributed in a 4X4 Latin square design with four treatments: 1. Control - no additives added, Treatment 2. 0.5 ml, Treatment 3. 0.75 ml and Treatment 4. 1 ml of (AE) animal / day and three repetitions (three animals for each experimental unit). The experimental periods were 20 days, 16 days for adaptation and 4 days for collections in metabolic cages. The diet provided was Fodder: Concentrated in proportion 60: 40% respectively based on dry matter, using corn silage as a bulky food and as a concentrated food a balanced mixture of corn, soy cake and mineral supplement. The apparent digestibility was estimated according to the formula: [(Ingestion - Excretion) / Ingestion x 100]. Total digestible nutrients were estimated with the formula: (NDT) (%) = digestible PC + digestible NDF + digestible CNF + (digestible EE x 2.25). The effect of the inclusions was studied by polynomial regression and the effect between the treatments was evaluated by comparison of the means by means of the Dunnett test with a 5% probability by means of the statistical program Minitab 17 ™ (2014). The inclusion of AE had a positive linear effect (P <0.05) in the ingestion of dry matter (DM) and fiber in neutral detergent (NDF) on the treatments. Similarly, PC ingestion was influenced by AE (P <0.05). In the digestibility of NDF a negative quadratic effect (P = 0.0444) was found at levels above 0.5 ml of AE / animal / day. Among treatments, the digestibility of DM and NDF was higher (73.75 and 58.28% respectively) in the treatment with 0.5 ml of AE / animal / day. Similarly, in the NDT the inclusion of 0.5 ml of AE / animal / day was higher (70.73%) compared to the other treatments (P <0.05). The inclusion of AE of garlic and oregano at low doses and in mixture was more effective in improving fiber degradation and total apparent digestibility in the present experiment.