Technical note on physiochemical and organoleptic indicators of orito banana (Musa acuminata AA) rachis silage

Contenido principal del artículo

W. Caisedo
Derwin Diáfara
M. Pérez
F. N. Ferreira
Karla Pico
Kely Cachago
W. M. Ferreira

Resumen

In order to determine the physicochemical and organoleptic indicators of orito banana (Musa acuminata AA) rachis, treated with whey, a completely randomized design was applied with seven treatments: natural (control) and fermented (0, 1, 4, 8, 15 and 30 d). Results showed the highest (P <0.05) pH values on day zero (4.91); crude protein on days eight (16.12 %), 15 (16.07%) and 30 (16.07 %); total phenols on day 30 (323,361.91 μMol GAE/100 g DM) and antioxidant activity on day eight (29,595.62 μMol TROLOX/100 g DM). Silage had a sweet smell (days zero and one) and a mild acidity (days four, eight, 15 and 30). It showed a light brown color and solid consistency. It is concluded that, through orito banana rachis fermentation, improvements were achieved for contents of crude protein, total phenols and antioxidant activity, which makes possible to obtain a functional food that can be used for animal feed.
Key words: animal feed, fermentation, total phenols, banana residues

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Cómo citar
Caisedo, W., Diáfara, D., Pérez, M., Ferreira, F. N., Pico, K., Cachago, K., & Ferreira, W. M. (2020). Technical note on physiochemical and organoleptic indicators of orito banana (Musa acuminata AA) rachis silage. Cuban Journal of Agricultural Science, 54(2). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/955
Sección
Ciencia Animal

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