Laboratory evaluation of meal supplements made of overripe mango flour and parota pod flour

• Sánchez-Santillán, Paulino ^[1] ; Ayala-Monter, Marco A. ^[1] ; Martínez-Martínez, R. ^[2] ; González-Álvarez, V. H. ^[1] ; Herrera-Pérez, J. ^[1] ; Torres-Salado, N. ^[1]
  1. [1] Universidad Autónoma de Guerrero

     Universidad Autónoma de Guerrero

     México

     
  2. [2] Universidad de Guadalajara

     Universidad de Guadalajara

     México

     
• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 18, Nº. 3, 2025 (Ejemplar dedicado a: Marzo), págs. 217-227
• Idioma: español
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• Resumen

  • Objective: to evaluate the chemical content [crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber (ADF)], and in vitro fermentative characteristics [biogas and CH4 cumulative production, metabolizable energy (ME), dry matter degradation (DMD) and neutral detergent fiber degradation (NDFD)] of three supplements based on overripe mango flour (HMD) and parota pod flour (HVP) through a grazing simulation in the laboratory.

    Design/ Methodology/ Approach: supplements S1= 40% HMD + 60% HVP, S2= 60% HMD + 40% HVP, and S3= 80% HMD + 20% HVP; Treatments to simulate grazing T1 = 70% cobra grass (PCo) + 30% S1, T2 = 70% PCo + 30% S2, and T3 = 70% PCo + 30% S3.

    Results: S3 had lower DMD, NDFD and ME (p ≤ 0.05). T1 had higher CP, DMD, NDFD and ME; and T3 showed lower NDF (p ≤ 0.05).

    Limitations/ Implications of the study: this study was implemented in laboratory, so there were some climatological aspects and physiological issues of ruminants that were not considered.

    Findings/ Conclusions: S1 improved the fermentative characteristics of cobra grass when grazing was lab simulated