Elaboration of a feed based on the solid state fermentation of sugarcane and with different levels of zeolites
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Abstract
kilograms of the mixture were spread on the floor, with layer thickness of 10 cm. The mixture was subject to constant aeration and it was fermented under shade. A complete random design was used with factorial fit, four levels of zeolite (0, 1, 2, 3 %) and five fermentation times (0, 24, 48, 72, 96 h), with four repetitions per treatment. Nutritional variables were measured: dry matter (DM), crude protein (CP), neutral
detergent fiber (NDF), digestibility and fermentation variables, pH, NH3, acetic, propionic, butyric, and lactic acids, and the temperature. The
CP at 24 h was from 16 to 21%, according to the treatment, and it decreased at the end of the fermentation. There was increasing synthesis of microbial protein, not having effect due to the addition of zeolite. The digestibility was of 50 to 60 %, without any effect due to the zeolite addition. The DM values were of 37 and 44 %, at 72 y 96 h, respectively. At the beginning, the pH was acid, and, at the end, alkaline, due
to the production of lactic acid, volatile fatty acids, and ammonium. The maximum temperature was of 45 ?C at 24 h. It was concluded that the zeolite had no effect on the production of microbial protein. The process of sugarcane fermentation in solid state increased the synthesis of microbial protein. After 48 h, the pH was alkaline, and at 24 h it reached the maximum temperature.
Key words: lactobacilli cultura, sugarcane feed, protein synthesis, fermentation.
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