Elaboration of a feed based on the solid state fermentation of sugarcane and with different levels of zeolites
Barra lateral del artículo
Publicado:
jun. 1, 2012
Contenido principal del artículo
Resumen
In order to evaluate the efficiency in the synthesis of microbial protein in a feed based on sugarcane with different levels of Mexican zeolite (Clinoptilolita calcica), an experiment was designed with ground stems of the Mex69-290 sugarcane cultivar, of twelve months of age. Urea (1.5 %), ammonium sulfate (0.3 %), mineral salts (0.5 %), and inoculum of lactobacilli (Vitafert) (10 %) were mixed homogeneously. Ten
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.
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.
Detalles del artículo
Cómo citar
Aranda, E. M., Georgana, L. E., Ramos, J. A., & Salgado, S. (2012). Elaboration of a feed based on the solid state fermentation of sugarcane and with different levels of zeolites. Cuban Journal of Agricultural Science, 46(2). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/63
Sección
Ciencia Animal
Aquellos autores/as que tengan publicaciones con esta revista, aceptan los términos siguientes:
- Los autores/as conservarán sus derechos de autor y garantizarán a la revista el derecho de primera publicación de su obra, el cuál estará simultáneamente sujeto a la Licencia Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) que permite a terceros compartir la obra siempre que se indique su autor y su primera publicación esta revista. Bajo esta licencia el autor será libre de:
- Compartir — copiar y redistribuir el material en cualquier medio o formato
- Adaptar — remezclar, transformar y crear a partir del material
- El licenciador no puede revocar estas libertades mientras cumpla con los términos de la licencia
Bajo las siguientes condiciones:
- Reconocimiento — Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace.
- NoComercial — No puede utilizar el material para una finalidad comercial.
- No hay restricciones adicionales — No puede aplicar términos legales o medidas tecnológicas que legalmente restrinjan realizar aquello que la licencia permite.
- Los autores/as podrán adoptar otros acuerdos de licencia no exclusiva de distribución de la versión de la obra publicada (p. ej.: depositarla en un archivo telemático institucional o publicarla en un volumen monográfico) siempre que se indique la publicación inicial en esta revista.
- Se permite y recomienda a los autores/as difundir su obra a través de Internet (p. ej.: en archivos telemáticos institucionales o en su página web) antes y durante el proceso de envío, lo cual puede producir intercambios interesantes y aumentar las citas de la obra publicada. (Véase El efecto del acceso abierto).