GRASAS EN LA NUTRICIÓN DE RUMIANTES. REVISIÓN
Palabras clave:
lipids, energy value, cattle, sheepResumen
El uso de las grasas en la suplementación de rumiantes sigue siendo controversial, pues a ella se le atribuyen efectos diversos; por una parte, se ha reportado que disminuye la proteína y tiene un efecto variable sobre la grasa de leche, puede disminuir la digestión de carbohidratos y materia orgánica, fundamentalmente de la fracción fibrosa, incrementar la producción de propionato; estos trastornos se atribuyen a modificaciones en el ecosistema ruminal, puesto que estudios In vitro han demostrado que los lípidos tienen un efecto negativo sobre la población bacteriana, lo que implica no sólo la protección de los lípidos contra el ataque microbiano, sino la protección de los microorganismos contra el efecto negativo de los lípidos, puesto que la suplementación con grasas reduce la población protozoal, por lo que el valor energético de las grasas para rumiantes resulta difícil de calcular con exactitud, debido a las interacciones negativas entre los lípidos y carbohidratos en el rumen. Por otra parte, el suministro de grasa en la dieta de vacas produce efectos variables en los productos lácteos, que a veces aumentan o pueden disminuir, como ejemplo, un aumento en el contenido de grasa de la dieta de los rumiantes, generalmente resulta en la disminución en el contenido de proteína de la leche, especialmente en caseína; debido a ello, la suplementación tiene efectos negativos en la fabricación del queso. La incorporación de lípidos en las dietas de ganado de engorde es altamente dependiente de la especie; sin embargo, la inclusión de grasa en las raciones generalmente mejora el crecimiento en el ganado ovino y bovino.
Palabras clave: lípidos, valor energético, bovinos, ovinos
FATS IN RUMINANT NUTRITION. REVIEW
ABSTRACT
The use of fats in ruminant supplementation remains controversial because a variety of effects is attributed to it. On the one hand, it has been reported that it decreases the protein and has a variable effect on milk fat; it can also decrease the digestion of carbohydrates and organic matter, mainly, of the fibrous fraction, and increase propionate production. These disorders are attributed to changes in the ruminal ecosystem because In vitro studies have shown that lipids have a negative effect on the bacterial population. This involves not only protecting lipids from microbial attack, but also the protection of microorganisms against the negative effect of lipids because the fat supplementation reduces protozoa population; therefore, the energy value of fats for ruminants is difficult to assess accurately due to negative interactions between lipids and carbohydrates in rumen. On the other hand, the provision of dietary fat in cows produces a variety of effects in dairy products, thus, sometimes they increase and other times they decrease. For example, an increase in fat of the diet of ruminants, generally results in the reduction of the content of milk protein, especially casein because the supplementation has negative effects on the manufacture of cheese. The incorporation of lipids in the diets of beef cattle is highly dependent on the species; however, the inclusion of fat in diets of sheep and cattle usually improves their growth.
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