Tabla 1. Composicin qumica de los alimentos evaluados, base seca.

Alimento MS Cenizas EE PC FC FDN FDA Lig as

Maiz, forrajeMaiz, forraje verde 23.5 4.8 2.5 9.7 21.5 54.1 34.1 3.5Maiz, ensilaje 35.1 4.3 3.2 8.8 19.4 45.0 28.1 2.6Alfalfa, forrajeAlfalfa, forraje verde 21.4 10.0 3.7 26.5 23.4 33.1 23.9 5.4Alfalfa, heno 88.8 9.4 2.0 20.8 36.3 42.9 33.4 6.2Maz, granoBaja Humedad 88.1 1.5 4.2 9.4 2.6 9.5 3.4 0.9Alta Humedad 71.8 1.5 4.3 9.2 2.0 10.3 3.6 0.9Cebada, granoBaja Humedad 91.0 2.9 2.2 12.4 1.9 20.8 7.2 1.9Alta Humedad 61.5 4.7 2.2 13.7 3.6 39.3 17.6 3.6Afrechillosde Maz 89.0 3.0 7.1 11.4 10.1 41.0 12.9 3.5de Trigo 88.1 5.2 4.0 16.9 9.1 39.7 13.4 3.5de Arroz integral 89.5 8.5 15.5 15.4 8.5 19.6 9.8 4.1de Arroz desgrasado 90.1 12.9 3.6 16.4 10.8 30.5 16.8 4.3Proteicos IHarina carne45/50 92.9 33.4 14.3 47.9Harina de sangre 92.8 3.7 0.5 89.1Harina de soja 88.6 6.6 1.9 48.8 5.8 14.9 8.7 0.3Poroto de soja 90.3 5.1 19.8 39.8 6.7 16.9 12.3 0.3Proteicos IIHarina de pescado 92.0 19.2 10.2 67.8Harina de plumas 93.0 2.3 6.5 90.2Semilla de girasol 91.1 3.6 49.0 19.3 16.6 25.5 19.3 6.0Harina de girasol 88.8 7.9 1.8 36.2 24.1 43.1 30.6 6.8

MS= Materia Seca, EE= Extracto al ter, PC= Proteina Cruda, FC = Fibra CrudaFDN= Fibra Detergente Neutro, FDA= Fibra Detergente cido, Lig sa= Lignina insoluble en acido sulfurico

%, BS