Resumen

XICOTENCATL PLATA PEREZ, Fernando et al. Efecto de la dosis de a amilasa (bacillus licheniformis), temperatura de solución y molido del grano de sorgo en la aglutinación del almidón y digestibilidad ruminal in vitro . INCI [online]. 2004, vol.29, n.12, pp.686-691. ISSN 0378-1844.

In order to evaluate the effects of a thermostable a amylase from Bacillus licheniformis and of the solution temperature on starch agglutination and in vitro digestibility of sorghum grain, two experiments were conducted with factorial arrangement of treatments, applying three temperatures (5, 40 and 80ºC) and four enzyme doses (0, 2, 4 and 6 g/kg DM of sorghum). In the first experiment, the agglutination degree of sorghum starch was evaluated (3×4), and in the second, in vitro digestibility was measured including also the effect of grain process (agglutinated and ground; 3×4×2). The percentage of particles agglutinated with different particle size, showed a lineal response (P<0.01) when the enzyme dose was increased, with the exception of the particles of 2mm. Increasing the temperature of the solution led to an increment on starch agglutination in particles of smaller size (<0.85mm). Ground grain presented higher digestibility than the agglutinated grain (P<0.05). The highest digestibility was observed at 40ºC (quadratic effect, P<0.05). Increasing enzyme doses, improved digestibility (quadratic effect) during the first 12 hours of incubation.

Palabras clave : Aglutinación; Almidón; Amilasa; Bacillus licheniformis; Digestibilidad; Rumen.