Degradabilidad in situ de la materia seca de la harina del fruto de guacima, Guazuma ulmifolia, con dietas de frutos de especies arbóreas

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.