Maca (Lepidium meyenii): In Vitro Evaluation of Rumen Fermentation and Oxidative Stress

The aim of this study was to investigate the chemical composition three maca (Lepidium meyenii Walp.) ecotypes (yellow, black, and red) their in vitro fermentation characteristics antioxidant effects on cow rumen liquor. were added a total mixed ratio (TMR) different doses (0, 150, 300 mg/g) incubated under anaerobic conditions for 120 h. Methane production recorded after 24 h incubation. Antioxidant status degree lipid peroxidation also evaluated incubation with An analysis showed high concentrations non-structural carbohydrates all ecotypes, particularly yellow ecotypes. Moreover, despite an increase gas production, it seems that TMR supplemented each ecotype, at highest dose, increases amount volatile fatty acids reduces methane production. Finally, addition can induce effect. Our findings suggest are rich which affect kinetics reduce