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

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

Automated summary

The aim of this study is to investigate the chemical composition, in vitro fermentation characteristics, and antioxidant effects of three different colored maca (yellow, black, and red) on cow rumen liquor. The results showed that all maca ecotypes had high concentrations of non-structural carbohydrates, especially the yellow ecotype. Additionally, the addition of maca to the total mixed ratio increased volatile fatty acids and reduced methane production, indicating a potential for improving rumen fermentation.