Nutritional Value and In Vitro Fermentation of Two Oat (Avena sativa L.) Varieties in Six Phenological Stages

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-09-15T00:30:30Z
Fecha de publicación2026-01-01
ResumenIn northeastern Mexico, forage shortages during the cold season limit the availability of high-quality forage for ruminant production systems, as the growth of warm-season C4 forages declines significantly. Forage oats are widely grown to address this seasonal shortage; however, information on the optimal harvest stage and its effect on gas fermentation kinetics of commercially important cultivars under regional semi-arid conditions remains limited. Therefore, this study evaluated the nutritional value and in vitro fermentation parameters of two oat varieties (Chihuahua and Cuauhtémoc) at six phenological stages: tillering (Z2), stem elongation (Z3), stuffing (Z4), milky grain (Z7), doughy grain (Z8), and physiological maturity (Z9). The experiment was carried out using a completely randomized design, with a 2 × 6 factorial arrangement, where the fixed effects corresponded to the oat variety (Chihuahua and Cuauhtémoc), the phenological stage (Z2, Z3, Z4, Z7, Z8, Z9), and their interaction. Crude protein, ash, digestible dry matter, and relative forage value contents decreased (p < 0.05) with increasing phenological stage of the two oat varieties. In contrast, neutral detergent fiber, acid detergent fiber, and hemicellulose contents increased (p < 0.05) with increasing phenological stage of the two oat varieties. Gas production rate, lag phase, and in vitro dry matter digestibility at 72 h decreased (p < 0.05) with increasing phenological stage of the two oat varieties. In contrast, the fast fermentable fraction and total fermentable fraction increased (p < 0.05) with increasing phenological stage in both oat varieties. In conclusion, the nutritional value, gas production, lag phase, and in vitro dry matter digestibility of oats decreased as the phenological stage increased.es_ES
Doihttps://doi.org/10.3390/grasses5030033es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/2466
Idiomaeses_ES
EditorialMDPI AGes_ES
RelaciónGrasseses_ES
URL relacionadohttps://doi.org/10.3390/grasses5030033es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteGrasses
TítuloNutritional Value and In Vitro Fermentation of Two Oat (Avena sativa L.) Varieties in Six Phenological Stageses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorLucio-Ruíz, Fernando
AutorGodina-Rodríguez, Juan Eduardo
AutorGaray-Martínez, Jonathan Raúl
AutorVelázquez-Martínez, Mauricio
AutorJoaquín-Cancino, Santiago
AutorOrzuna-Orzuna, José Felipe
AutorLucio-Ruíz, Fernandoes_ES
AutorGodina-Rodríguez, Juan Eduardoes_ES
AutorGaray-Martínez, Jonathan Raúles_ES
AutorVelázquez-Martínez, Mauricioes_ES
AutorJoaquín-Cancino, Santiagoes_ES
AutorOrzuna-Orzuna, José Felipees_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número3es_ES
Rango de páginas33es_ES
URL relacionadahttps://doi.org/10.3390/grasses5030033
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen5es_ES

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