Resumo

PONCE QUISPE, Wilson  e  MERLO MAYDANA, Flavio Eudaldo. In situ degradability of the diet selected by the llama (Lama glama). Rev. Inv. Cs. Agro. y Vet. [online]. 2020, vol.4, n.11, pp.135-156. ISSN L:2664-0902.

Abstract Due to the effects of degradation and low production of natural grasses, it is presumed that the nutritional requirements of the flame are not covered. The objective of the research was to evaluate the in situ degradability of dry matter (DISMS), crude protein (DISPB), neutral detergent fiber (DISFDN) and acid detergent fiber (DISFDA), of the diet selected by flames according to months and times of incubation, in the Jila Huta Manasaya community, Sajama Oruro. Four 3-year-old male llamas, q'ara type of 70 kg / llama, were selected; of community sizes in which they were applied by surgery to implant cannulas in the first compartment (C1). The samples of ingestion collected at the esophageal level of llamas grazed in natural grasslands were dried, ground, stored 3 g in Dacron 1700 pore / cm2 non-digestible bags, then incubated in C1 for 0; 6; 12; 24; 36; 48; 72, and 96 hours in the months of October, November and December. The laboratory analysis techniques used are the proximal Weende analysis and Van Soest analysis. The data were analyzed with a 3 * 8 factorial arrangement in a completely randomized design and the differences using the Duncan mean comparison test. The results obtained were the degradability in situ occurs in a slow process and speed in the first compartment of the llama stomach.

Palavras-chave : in situ degradability; nutrition; flames; proteins; dry matter.

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