IMPORTÂNCIA DO pH SOBRE A DINÂMICA FUNCIONAL DO RÚMEN
Palavras-chave:
Fisiologia, pH, equilíbrio ruminal, fermentação, tamponantesResumo
O rúmen é um ecossistema e ambiente majoritariamente aquoso e complexo que recebe o alimento ingerido, que é misturado e processado mediante a fermentação para a degradabilidade, digestão e utilização pelo animal. Os microrganismos ruminais (fungos, protozoários e bactérias) são os incumbidos de realizar a fermentação mediante a produção de enzimas que exercem um efeito específico sobre os diferentes constituintes da dieta, tendo como componentes finais os ácidos graxos voláteis (AGVs), amônia (NH3) e metano (CH4). A microbiota ruminal depende da estabilidade do ambiente em que vivem para sobreviver, multiplicar-se e realizar a fermentação dos alimentos, porém, cada espécie e tipo de microrganismo presente no rúmen possui uma exigência particular de pH, temperatura, oxigênio e pressão osmótica para tal. A população ruminal depende do tipo de alimentação que o
animal recebe, que serve de substrato para a fermentação e determina o tipo e a quantidade de produtos produzidos durante esse processo e, portanto, o pH ruminal ao longo do dia. Dietas ricas em concentrado (amido) e baixa fibra resultam em um baixo pH (ácido), enquanto dietas ricas em fibra e baixo amido (volumosos, por exemplo) produzem um pH elevado (próximo da neutralidade). Este é o escopo desta revisão bibliográfica sistemática: apresentar a importância do pH sobre a dinâmica e fluxo de balanço ruminal para ótimas taxas de fermentação e degradabilidade. Foram avaliados artigos de revista e periódicos selecionados, bem como livros de Nutrição de Ruminantes para embasar o assunto e compilá-los em um único material.
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