CARBOIDRATOS FIBROSOS E NÃO FIBROSOS NA DIETA DE RUMINANTES E SEUS EFEITOS SOBRE A MICROBIOTA RUMINAL

The objective of this review is to evaluate the concentration of fibrous carbohydrates and no fibrous in the diet of ruminants and the effects on ruminal microflora. Carbohydrates are the most abundant biomolecules nature, have structural and energetic function, the main energy source for ruminants....

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Veröffentlicht in:Veterinária Notícias 2016-10, Vol.22 (2), p.1-18
Hauptverfasser: Vinicius da Silva Oliveira, José Adelson Santana Neto, Roberta de Lima Valença, Barbará Cristina Dantas da Silva, Ana Caroline Pinho dos Santos
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Sprache:eng
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Zusammenfassung:The objective of this review is to evaluate the concentration of fibrous carbohydrates and no fibrous in the diet of ruminants and the effects on ruminal microflora. Carbohydrates are the most abundant biomolecules nature, have structural and energetic function, the main energy source for ruminants. Can be classified according to their structure, function and nutritional point of view, the break of fibrous and non-fibrous carbohydrates. Carbohydrates are fermented in the rumen by action of microbial flora, which has its development directly affected by the type of carbohydrate, for the rumen microorganisms have specificity as to substrate fermenting. In addition to that, the rate of fermentation of carbohydrates in the rumen alters the rumen conditions, directly affecting the development of microorganisms present in it. The non-fibrous carbohydrates have a high rate of fermentation, leading to lowering of ruminal pH, influencing the development of the rumen flora, since the nonfibrous carbohydrates have low fermentation rate, and stimulate rumination and increased salivation animal, which aids in tamponade the pH of the rumen. Therefore, the balance in the supply of fibrous and non fibrous carbohydrate is important for maintaining stable rumen. The main product of ruminal fermentation of carbohydrates are the AGV's, which are used by ruminants as the main energy source.
ISSN:1983-0777
1983-0777
DOI:10.14393/VTv22n2a2016.32660