Resumen

CORONEL, Cristian; CORRALES, Maria Paz; APEZTEGUIA, Joel  y  CRISCIONI, Patricia. CHEMICAL COMPOSITION AND IN VITRO DIGESTIBILITY OF EXPELLER DE CHÍA Salvia hispánica L. Compend. cienc. vet [online]. 2019, vol.9, n.2, pp.7-10. ISSN 2226-1761.  https://doi.org/10.18004/compend.cienc.vet.2019.09.02.07-10.

In order to determine the chemical composition and nutritional assessment of Expeller Chia Salvia hispanica L. in ruminant feeding, this study was carried on in the laboratory of Bromatology, Nutrition and Animal Feeding Faculty Veterinary Science School U.N.A. The sample of raw material was sent from a San Pedro facility for processing in the laboratory. For in vitro used digestibility technique used was described by Tilley and Terry and was done with 4 repetitions. The chemical composition of the Expeller of Chía was: Dry Mater 105°C: 91.38%, Crude Protein 19.45%, Eter Extract 14.46%. Acid Detergen Fiber 27.57%, Neutral Detergen Fiber 40.46% and Ash: 5.57%. in vitro digestibility results were; IVDMD 58.30% (sd ± 2.46%; c.v. 4.22%) and the IVOMD 53.89% (sd ± 4.82% and c.v. 8.95%)

Palabras clave : Salvia hispánica L; chemical composition; in vitro digestibility..

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