Estimación del valor nutritivo de los alimentos para rumiantes con énfasis en las técnicas in sacco y de producción de gas in vitro. Artículo reseña
Resumen
Este trabajo realiza una revisión de la situación actual de las técnicas para la estimación del valor nutritivo de los alimentos para rumiantes, con énfasis en la descripción de los principios generales de las técnicas in sacco y de producción de gas in vitro; se profundiza en los criterios técnicos para su aplicación y en la interpretación de los resultados obtenidos. El desafío fundamental de las técnicas de evaluación de alimentos esta en representar, lo más fielmente posible, en el laboratorio aquellos procesos que involucran a los animales en su interacción con los alimentos. Las técnicas in sacco y de producción de gas in vitro, a pesar de sus limitaciones y aspectos criticables, siguen siendo una valiosa herramienta al servicio de la nutrición de rumiantes.
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