Caracterización nutricional del lablab (Lablab purpureus (L.) Sweet)

H. González-García, A. Orozco-Erives, O. La O-León, J. González-Morita, P. Osuna-Ávila

Resumen


Se caracterizó el valor nutricional del lablab, variedad Río Verde en dos cortes consecutivos (73 y 119 días de siembra) y en etapas diferentes de floración (5, 20 y 100 % de floración). Los valores promedio para la PC, FDN, FDA y celulosa fueron 19.6, 47.07, 31.9 y 23.79 %, respectivamente; en tanto que los valores estimados para DMS, RFV y ENg fueron 64.05 %, 127, y 0.73 Mcal/kg, en ese orden, mientras que las fracciones del modelo (a, b y c) utilizado para estimar la degradabilidad de la MS fueron de 22.16 %, 52.58 % y 0.07 %/h y para la PC fueron de 32.13 %, 60.13 % y 0.05 %/h, respectivamente, observándose efecto por el número de corte y el grado de floración. Se concluye que el lablab contiene un valor nutricional cercano al del heno de alfalfa en floración temprana.


Palabras clave


forrajes; leguminosas; lablab; valor nutricional

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Referencias


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