Utilización de diferentes niveles de urea en la dinámica de fermentación de la pulpa de café para uso en la alimentación de rumiantes en la provincia de Loja

In order to find the most appropriate level of urea, from the biological and economic terms, to increase the true protein (TP) in solid state fermentation (SSF) of coffee pulp, an experiment was conducted type randomized factorial arrangement 4 x 4, the first factor called treatments (T) consisted of four levels of urea (0, 0.5, 1.0 and 1.5% for T1, T2, T3 and T4, respectively), and the second factor consisted of four fermentation times (0, 24, 48 and 72 h). A completely randomized design with three replicates per treatment was used. Coffee pulp was collected 12 h before, was later added to each experimental unit five grams of mineral salts, 10 cm of cane juice and different percentages and fermented according to the times set in the experiment; then the samples were dried, ground and identified to determine bromatológic and fermentation parameters. The pH was affected by fermentation time and urea levels, decreased at 24 h, and reached the highest values with the addition of 1.0 and 1.5% urea, with no differences between them. The MS decreased in relation to time 24 h was not affected by the levels of urea. PC increased proportionally to the levels of urea and fermentation time, the highest value was obtained with the addition of 1.5% urea. FC levels remain similar to small variations and were not affected by the levels of urea. We conclude that in the solid state fermentation of coffee pulp was to include 1.5% of urea.

• Autor principal: Benítez Mora, Alexis Israel (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2016
• Matèries: PULPA DE CAFÉ; ÚREA; ALIMENTACIÓN DE RUMIANTES; ALIMENTACIÓN ANIMAL; BIOFERMENTOS
• Accés en línia: http://dspace.unl.edu.ec/jspui/handle/123456789/10282