Relação entre componentes químicos, aderência bacteriana e fermentação in vitro de leguminosas forrageiras tropicais

Inclusion of forage legumes in diet may improve tropical ruminant systems productivity and sustainability. However, it is not well stablished which chemical components more impact their nutritional value. The relationship between chemical composition and in vitro fermentation of tropical forage legume was evaluated with the objective of obtaining indicators of their nutritional value. Samples of Crotalaria spectabilis, Cajanus cajan, Macrotyloma axillare, Mucuna aterrina, Stylosantis sp. and Canavalia ensiformis, cut from plants at growth age between 47 to 110 days, were analysed. Total gas production showed negative correlation (P<0.05) with total N (R=-0.51), acid detergent fibre (ADF, R=-0.62) and acid detergent lignin (ADL, R=-0.65), and positive correlation with non-fibre carbohydrates (NFC, R=0.70). Gas production rate was negatively related (P<0.05) to NDF (R=-0.73), ADF (R=-0.62) and ADL (R=-0.74). Ammonia concentration in the incubation medium was positively related (P<0.05) to total (R=0.74) and soluble (R=0.56) N, and negatively related to NFC (R=-0.81). The level of bacterial adhesion on residue of incubation was negatively related (P<0.05) to cell wall components, mainly to ADL (R=-0.57). The inclusion of polyehtylene glycol increased both gas volume and gas production rate whereas decreased ammonia concentration (P<0.05). In conclusion, even at low concentrations tannins impact the in vitro fermentation of tropical legumes. However, among the analyzed chemical components, the ADL was the best indicator of the nutritional value of the tropical forage legumes.