Physicochemical, biological and organoleptic indicators in banana silage (Musa sapientum) for pig feeding
Barra lateral del artículo
Publicado:
jul. 6, 2017
Contenido principal del artículo
Resumen
In order to evaluate the physicochemical, biological and organoleptic indicators in green banana silage (Musa sapientum)for use in pig feeding, four silages with waste banana were carried out. The treatments were: natural yogurt (NYGB), whey (WGB), whey and 5 % molasses B (WGBMB5) and whey and 10 % molasses B (WGBMB10). The experiment was conducted using a completely randomized single design. The means were contrasted with the Duncan test (P <0.05). The variables temperature, pH,
fungi, yeasts, total coliforms, Escherichia coli, Clostridium spp., Salmonella spp., odor, color and consistency at 1, 4, 8, 15, 30 and 60 d were studied. With respect to temperature, on day one, the treatments NYGB and WGBMB5 showed the highest value (P < 0.05) (22.50 ºC; 22.51 ºC).On the day four, the silages NYGB and WGB had the highest value (P < 0.05) (22.49 ºC - 22.48 ºC). From day eight, to day 60, in the WGBMB10 the highest temperature was reached (22.83 - 22.53 ºC). Regarding pH, on
day one, there were no differences (P> 0.05) between treatments: NYGB (4.39), WGB (4.33), WGBMB5 (4.36) and WGBMB10 (4.35). At day four, the pH was proportionally reduced in the silages, and was higher in treatment 1_NYGB, in 0.31 units. Then, the pH was stabilized in all silages. The NYGB treatment had the lowest value (P <0.05) (4.00 - 4.02). Fungi and yeasts were on day one, and then absent. During the study there were no total coliforms or Escherichia coli. Neither Clostridium spp. nor Salmonella spp. The silages showed odor (fermented sweet), color (yellowish coffee) and consistency (semi-hard). The physicochemical,
microbiological and organoleptic indicators of silages, up to day 60, had a right performance, suitable for their use in pig feeding.
Key words: food, pigs, green banana, fermentation, microorganisms.
fungi, yeasts, total coliforms, Escherichia coli, Clostridium spp., Salmonella spp., odor, color and consistency at 1, 4, 8, 15, 30 and 60 d were studied. With respect to temperature, on day one, the treatments NYGB and WGBMB5 showed the highest value (P < 0.05) (22.50 ºC; 22.51 ºC).On the day four, the silages NYGB and WGB had the highest value (P < 0.05) (22.49 ºC - 22.48 ºC). From day eight, to day 60, in the WGBMB10 the highest temperature was reached (22.83 - 22.53 ºC). Regarding pH, on
day one, there were no differences (P> 0.05) between treatments: NYGB (4.39), WGB (4.33), WGBMB5 (4.36) and WGBMB10 (4.35). At day four, the pH was proportionally reduced in the silages, and was higher in treatment 1_NYGB, in 0.31 units. Then, the pH was stabilized in all silages. The NYGB treatment had the lowest value (P <0.05) (4.00 - 4.02). Fungi and yeasts were on day one, and then absent. During the study there were no total coliforms or Escherichia coli. Neither Clostridium spp. nor Salmonella spp. The silages showed odor (fermented sweet), color (yellowish coffee) and consistency (semi-hard). The physicochemical,
microbiological and organoleptic indicators of silages, up to day 60, had a right performance, suitable for their use in pig feeding.
Key words: food, pigs, green banana, fermentation, microorganisms.
Detalles del artículo
Cómo citar
Caicedo, W., Vargas, J. C., Uvidia, H., Samaniego, E., Valle, S., Flores, L., Moyano, J., & Aguiar, S. (2017). Physicochemical, biological and organoleptic indicators in banana silage (Musa sapientum) for pig feeding. Cuban Journal of Agricultural Science, 51(1). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/687
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).