Estudio de la dinámica de fermentación de la pulpa de café con diferentes niveles de urea y suero de leche para uso en la alimentación de rumiantes en la provincia de Loja

This research was conducted at the Laboratory of Food Science of the Área Agropecuaria of the Universidad Nacional de Loja, in order to establish a protocol for bio fermentation of coffee pulp that allows improving its nutritional value and ease of use in food animal. Four levels of urea (- 0.5 - 0 1.0 and 1.5%) were evaluated in four time periods (0, 24, 48 and 72 hours) using a completely randomized design factorial arrangement 4 x 4, resulting 16 treatments with three replicates for each treatment, so 48 Erlenmeyer flasks, where each one formed an experimental unit. Fermentation was performed in an oven at 26 ° C, during specific periods of time established in all the treatments, 10% whey and 0.5% of mineral salts to make 100 g were added. The variables studied were: chemical composition of the fresh pulp indicating the fermentation (pH) and chemical composition of the biofermentated pulp. The results show a content of 9.12% crude protein, crude fiber 16.28%, 11.9% ash, ether extract 2.30% and 60.39% ELN data based in sources from Quilanga town; The pH achieved with the highest value was at 72 h with 1 and 1.5% urea, which is directly related to the formation of ammonia by microbial activity in fermentation; The dry matter decreases slightly during fermentation time due to it losses products of hydrolysis that occurs during the fermentation process and are volatile; the crude fiber was not affected by the factors under study; while the crude protein was greater at 72 hours of fermentation, even with values of 0% of urea that are very similar including 1.5% urea reaching 27.98% 18.86% higher value than that obtained from fresh pulp; The ether extract showed interaction between fermentation time and levels of urea inclusion of achieving a maximum value of 2.11% at 72 hours of fermentation. In general it can be summarized that the fermentation process can increase the protein content of coffee pulp, which promotes its use as input for the development of supplementary rations in animal feed.

• Autor Principal: Granda Abad, Diana Lucia (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2016
• Subjects: PULPA DE CAFÉ; ALIMENTACIÓN DE LOS ANIMALES; SUERO DE LECHE
• Acceso en liña: http://dspace.unl.edu.ec/jspui/handle/123456789/10265