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

Alimento
Maiz, forraje
Maiz, forraje verde
Maiz, ensilaje
Alfalfa, forraje
Alfalfa, forraje verde
Alfalfa, heno
Maz, grano
Baja Humedad
Alta Humedad
Cebada, grano
Baja Humedad
Alta Humedad
Afrechillos
de Maz
de Trigo
de Arroz integral
de Arroz desgrasado
Proteicos I
Harina carne45/50
Harina de sangre
Harina de soja
Poroto de soja
Proteicos II
Harina de pescado
Harina de plumas
Semilla de girasol
Harina de girasol

MS

Cenizas EE

PC FC FDN FDA Lig as

%, BS

23.5
35.1

4.8
4.3

2.5
3.2

9.7 21.5 54.1 34.1

8.8 19.4 45.0 28.1

3.5
2.6

21.4
88.8

10.0
9.4

3.7 26.5 23.4 33.1 23.9

2.0 20.8 36.3 42.9 33.4

5.4
6.2

88.1
71.8

1.5
1.5

4.2
4.3

2.6 9.5 3.4

2.0 10.3 3.6

0.9
0.9

91.0
61.5

2.9
4.7

2.2 12.4 1.9 20.8 7.2

2.2 13.7 3.6 39.3 17.6

1.9
3.6

89.0
88.1
89.5
90.1

3.0
5.2
8.5
12.9

7.1
4.0
15.5
3.6

11.4
16.9
15.4
16.4

12.9
13.4
9.8
16.8

3.5
3.5
4.1
4.3

92.9
92.8
88.6
90.3

33.4
3.7
6.6
5.1

14.3
0.5
1.9
19.8

47.9
89.1
48.8 5.8 14.9 8.7
39.8 6.7 16.9 12.3

0.3
0.3

92.0
93.0
91.1
88.8

19.2
2.3
3.6
7.9

10.2
6.5
49.0
1.8

67.8
90.2
19.3 16.6 25.5 19.3
36.2 24.1 43.1 30.6

6.0
6.8

9.4
9.2

10.1
9.1
8.5
10.8

41.0
39.7
19.6
30.5

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