Abstract
The objective was to evaluate its chemical composition, in vitro digestibility and production of fermentative gases, in order to determine its viability as a supplement in sheep diets. Samples were collected in three locations in Chiapas: San Cristóbal de las Casas, Chamula and Playón La Gloria. Its content of dry matter (MS), crude protein (PC), crude fiber (FC), ethereal extract (EE), carbohydrates (C), ash (Cen) and energy value (EB), condensable tannins (TC) was analyzed and total phenols (FT); Additionally, the in vitro gas production technique was applied for variables such as total volume (Vt), fermentation rates (S), delay phase (L), DIVMS and fermented gas production index (IPEGF). The PC values ranged between 10.56 and 14.53 g/100g and those of C between 59.03 and 60.46 g/100g, for EB, TC and FT they ranged between 298.6–321.8 kcal, 42.60–67.46 g/100g and 217.21–308.61 g/100g, respectively. The Chamula huitlacoche presented the lowest gas production The Chamula huitlacoche presented the lowest gas production (107.7 mL) and highest digestibility (27.27%), while the San Cristóbal huitlacoche showed the highest volume (377.92 mL) and DIVMS (84.58%). It is concluded that huitlacoche has a nutritional profile that can be incorporated as a supplement in sheep feed, with potential benefits in digestive efficiency and sustainability.
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