IN VITRO GAS PRODUCTION, DEGRADABILITY AND RUMINAL FERMENTATION OF DIETS FOR BEEF CATTLE WITH THE INCLUSION OF OAK LEAVES (Quercus sp.)

Abstract

In this study, the inclusión of white oak (Quercus spp) leaves in diets for beef cattle was evaluated on in vitro gas production, degradability and ruminal fermentation. A completely random design was used. The in vitro gas production at 24 h and the in vitro degradability decreased with the inclusion of white oak leaves in the diets (P<0.05). The white oak leaves in the diet decreased the in vitro production of ammonia nitrogen (P<0.05), although the in vitro production of acetic, propionic and butyric acid was not affected by the inclusion of white oak leaves in the diets (P<0.05). The inclusion of white oak leaves in the diet decreased the maximum production of in vitro gas (G), as well as the constant gas production rate (A) (P<0.05). Methane production decreased with the inclusion of oak leaves in the diet (P<0.05). The results from this study show that tannins provided by the oak leaves are an alternative to reduce gas production in ruminants.