Resumo

PINOS-RODRIGUEZ, Juan Manuel et al. Efecto de enzimas fibrolíticas exógenas en la degradación in vitro de ingredientes alimenticios, y en la producción de leche de vacas holstein. INCI [online]. 2005, vol.30, n.12, pp.752-757. ISSN 0378-1844.

Exogenous enzyme complexes are used to increase forage fiber digestibility, but their effect on other foodstuffs included in the total mixed ration for ruminants, is not totally understood. A first experiment was performed to evaluate the effect of fibrolytic enzymes on in vitro dry matter disappearance (IVDMD) of energetic (corn and sorghum grain), proteinic (soybean meal, cotton seed hull and concentrate), fibrous (soybean hulls and corn silage) and alfalfa hay (7, 12, 21 y 28 days from budding) foodstuffs, incubated for 3, 6, 12, 24, 48 and 72h. Enzymes increased (P<0.10) IVDMD of fibrous foodstuffs. In the second experiment, the effect of fibrolytic enzymes on milk production of Holstein cows fed with total mixed rations prepared with the same foodstuffs used in the first experiment, was determined. Milk production for weeks 3, 4, 8 (P<0.10) and 5, 16 (P<0.05) was increased by effect of exogenous fibrolytic enzymes

Palavras-chave : Alimentos ; Degradación in vitro ; Enzimas Fibrolíticas; Producción de Leche ; Vacas Lecheras .