In vitro fermentation of barley according to the inclusion of levels of fatty acid additives in diets for intensive beef production.

Abstract:

A mixture of medium-change fatty acids (AGM), palmitic acid and linoleic acid were added at three levels to evaluate their effect on in vitro barley fermentation in intensive feeding beef diets, using low-buffered medium. The mixture of medium-change fatty acids did not affect gas production from barley but decreased quadratically (P= 0.001) dry matter disappearance (DMd). In contrast, the higher level of linoleic acid decreased gas production from 12 to 24 h (P< 0.05), but did not affect DMd (P> 0.05), and palmitic acid did not affect gas production nor DMd (P> 0.05). Consequently, the three studied fatty acids did not negatively affect the medium pH throughout the incubation.

Año de publicación:

2017

Keywords:

Fuente:

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