IN VITRO DIGESTIBILITY COEFFICIENT AND CHEMICAL COMPOSITION OF POST SELECTION RESIDUES AND DRY LEAVES FOR STEVIOSIDE EXTRACTION FROM Stevia rebaudiana BERTONI

Abstract

ABSTRACT. The objective of this experiment was to valuate digestibility coefficient in vitro and chemical composition of post selection residues and leaves of the (Stevia rebaudiana bertoni) Ka'á He'é. For the in invitro digestibility were used two fistulated, crossbred sheep previously adapted (12 d.) to the diet prior to the extraction of ruminal liquid. The samples for chemical composition were extracted of an industry. Chemical composition and in vitro digestibility were made following methods of AOAC (2000) y Tilley y Terry. (1963). The results obtained in relation to the bromatological composition in dry base were the following Dry Matter (MS) for Residues 89.99%; Sheets 91.71%; Crude Protein (PB): 15.49%; 15.47%; NDF 29.96% and 24.63%; Respectively, Gross Grease (G.B) 10.15% and 6.39%, Gross Energy (E.B.) 18 and 17 Mj / kg. As regards the in vitro digestibility coefficients of Dry matter (% DMSIV) and in vitro digestibility of Organic Matter (% DMOIV) was 51.22 and 53.34% for post selection residues and 52 and 54.57% for leaves respectively.