In situ dry matter degradability of flour fruit of guacima, Guazuma ulmifolia, with fruit diets from tree species [Degradabilidad in situ de la materia seca de la harina del fruto de guacima, Guazuma ulmifolia, con dietas de frutos de especies arbóreas]

Abstract

The objective of this study was to evaluate the in situ dry matter degradability of fruit flour of guacima, Guazuma ulmifolia Lam, with different flour fruits of three legumes: tepame Acacia pennatula, cascalote Caesalpinia coriaria, and vainillo Senna atomaria and a Rhamnaceae, asmol Zizyphus mexicana. Crude protein (CP), dry matter (DM) and neutral detergent fiber (NDF) were determined on each species. To evaluate in situ degradability, a Holstein cow of approximately 600 kg was used, fitted with permanent rumen cannulae with incubation times of 0, 4, 8, 12, 24, 36, 48, and 72 h, in a completely randomized design, with a split plot design, and mean comparison done by Tukey's test (P<0.05). Results indicated dry matter content range of 49.2% for A. pennatula to 89.9% for Z. mexicana. CP content varied from 6.03 to 11.93% for C. coriaria and S. atomaria, respectively. For NDF, values were from 41.1 to 54.9% for A. pennatula and Z. mexicana, respectively. In ruminal degradation, the lowest value was presented when the fruit on the diet was the same specie G. ulmifolia with 40.1%. However, positive effects were observed with the other diets, presenting the highest value when C. coriaria of 50.4% was offered. It is concluded that the fruits showed low protein contents, including the legumes, and that in situ dry matter degradability of guacima had a positive effect among the evaluated species. © 2009 Instituto Nacional de Investigaciones Agricolas INIA.