Stability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goats

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:26Z
Fecha de publicación2024-01-01
ResumenFew studies have evaluated the impact of a lipid-rich diet with palmitic acid (PA) in ruminal fermentation. The objective was to evaluate the in vitro bath culture of the protected PA on the ruminal fermentative variables. Four diets were used: (a) without protected PA (nPA) and (b) inclusion of protected PA at three levels: PA3 = 3%, PA6 = 6%, and PA9 = 9% dry matter (DM). The maximum gas production occurred without including protected PA and the low gas production given with the inclusion of protected PA9 (p ≤ 0.05). Meanwhile, the inclusion with 3 and 6% of protected PA showed a higher level of gas production kinetics than the other treatments (p ≤ 0.05). DM and organic matter degradation after 72 h of incubation linearly decreased (p ≤ 0.05) with a high level of protected PA. The level of C16:0 in the protected AP increased with the higher level of supplemented AP (p ≤ 0.05). The best efficiency in propionic acid, decrease in methane, and increase in biohydrogenation (79%) occurred with the inclusion of protected PA3 (p ≤ 0.05). In conclusion, supplements with protected PA at 3 and 6% increased PA availability. The results indicate good benefits of protected PA on fermentative variables, and these doses seem ideal for future research in lactating goats.es_ES
Doihttps://doi.org/10.3390/fermentation10020110es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2403
Idiomaeses_ES
EditorialMDPI AGes_ES
RelaciónFermentationes_ES
URL relacionadohttps://doi.org/10.3390/fermentation10020110es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteFermentation
TítuloStability and Effects of Protected Palmitic Acid on In Vitro Rumen Degradability and Fermentation in Lactating Goatses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorÁlvarez-Torres, Jenny Nathalia
AutorRamírez-Bribiesca, Jacinto Efrén
AutorBautista-Martínez, Yuridia
AutorCrosby-Galván, María Magdalena
AutorGranados-Rivera, Lorenzo Danilo
AutorRamírez-Mella, Mónica
AutorRuiz-González, Alexis
AutorÁlvarez-Torres, Jenny Nathaliaes_ES
AutorRamírez-Bribiesca, Jacinto Efrénes_ES
AutorBautista-Martínez, Yuridiaes_ES
AutorCrosby-Galván, María Magdalenaes_ES
AutorGranados-Rivera, Lorenzo Daniloes_ES
AutorRamírez-Mella, Mónicaes_ES
AutorRuiz-González, Alexises_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número2es_ES
Rango de páginas110es_ES
URL relacionadahttps://doi.org/10.3390/fermentation10020110
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen10es_ES

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