Perspectivas del uso de extractos de plantas y frutos amazónicos (açaí, copaíba, salva-do-marajó, pupunha y bacuri) como potenciales moduladores de la fermentación ruminal: un breve panorama
DOI:
https://doi.org/10.21615/cesmvz.6773Palabras clave:
aditivo, antimicrobiano, metabolito secundario, microbiota ruminal, rumianteResumen
En la selva amazónica, innumerables plantas poseen compuestos bioactivos, que potencialmente pueden ser utilizados como moduladores de la fermentación ruminal. A pesar de la importancia, han sido desarrollados pocos estudios evaluando el uso de extractos de plantas amazónicas como aditivos alimentarios naturales en la nutrición de rumiantes. Así, el objetivo de este estudio es presentar un breve panorama de los datos científicos en la literatura sobre los efectos del uso de extractos de açaí, copaíba, salvia-do-marajó, chontaduro y bacuri en la fermentación ruminal y su potencial de uso en la dieta de los rumiantes. Açaí (Euterpe oleracea Mart.) tiene 16,08 mg/g de materia seca de flavonoides, compuestos con potente acción antimicrobiana. Los estudios con suplementos de aceite de açaí han demostrado efectos moduladores sobre la fermentación ruminal y la producción de leche en ovejas y vacas. Adicionalmente, la oleorresina de copaiba (Copaifera spp.) y la mantequilla de semilla de bacuri (Platonia insignis Mart.) poseen 88% y 41% de terpenos, respectivamente; la composición fitoquímica del aceite de salvia de marajó (Hyptis crenata Pohl ex Benth) no está completamente resuelta, sin embargo esta fuente está mayoritariamente compuesta de los terpenos alcanfor (33,62%), 1,8-cineol (19,76%) y α-pineno (15,24%), los cuales poseen efecto antimicrobiano in vitro frente a diferentes cepas bacterianas. Los hallazgos de esta revisión demuestran el potencial de los extractos amazónicos en la maximización de la producción animal, debido a sus posibles efectos sobre la modulación de la fermentación ruminal, siendo incentivados a realizar estudios adicionales con el objetivo de una mayor exploración de estos. Aunque actualmente no existen estudios asociados a los efectos del açaí, la salvia, el chontaduro y el bacuri en la fermentación ruminal, se supone que, por su composición fitoquímica, podrían tener un efecto similar a los ionóforos en la producción de rumiantes.
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