Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.)
Bananas, a fruit with high nutritional value, are an underutilized byproduct, with Ecuador being one of the main banana exporters in Latin America. There are large quantities of rejection due to not meeting industry standards, which can be reused as animal feed, offering a profitable alternative to...
Wedi'i Gadw mewn:
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| Fformat: | bachelorThesis |
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2024
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| Mynediad Ar-lein: | http://dspace.utb.edu.ec/handle/49000/16236 |
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Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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Ychwanegu Tag | _version_ | 1863483705726599168 |
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| author | Litardo Palomino, Teófilo Johan |
| author_facet | Litardo Palomino, Teófilo Johan |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Mendoza Hidalgo, Edwin |
| dc.creator.none.fl_str_mv | Litardo Palomino, Teófilo Johan |
| dc.date.none.fl_str_mv | 2024-04-17T13:32:16Z 2024-04-17T13:32:16Z 2024 |
| dc.format.none.fl_str_mv | 41 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/16236 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Banano Rentabilidad Subproducto Fermentación Anaeróbica |
| dc.title.none.fl_str_mv | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | Bananas, a fruit with high nutritional value, are an underutilized byproduct, with Ecuador being one of the main banana exporters in Latin America. There are large quantities of rejection due to not meeting industry standards, which can be reused as animal feed, offering a profitable alternative to reduce inputs and provide a diet during times of scarcity. This study focuses on analyzing the effect of urea on the anaerobic fermentation of banana pulp, seeking to increase its protein value. The research was based on a completely randomized experimental design with a 3x3 bifactorial arrangement, with days of fermentation and urea levels. 19 samples of banana pulp packaged in microsilos were used. Bromatological techniques were used. The analyzes of moisture, protein, ether extract, ash, fiber and non-nitrogen components revealed that both urea levels and days of fermentation significantly influence various nutritional characteristics. The evaluation of two levels of urea over periods of days of fermentation revealed its significant impact on several silage quality parameters. The economic analysis of the treatments allowed evaluating the economic viability of different levels of urea in pulp fermentation, providing a practical perspective for producers. These results provide a solid basis for making informed decisions about pulp production and processing. This research can guide future studies on optimal use of banana pulp as a food resource. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_391d7954d28ce389c71d6fb84c211ea3 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/16236 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.)Litardo Palomino, Teófilo JohanBananoRentabilidadSubproductoFermentaciónAnaeróbicaBananas, a fruit with high nutritional value, are an underutilized byproduct, with Ecuador being one of the main banana exporters in Latin America. There are large quantities of rejection due to not meeting industry standards, which can be reused as animal feed, offering a profitable alternative to reduce inputs and provide a diet during times of scarcity. This study focuses on analyzing the effect of urea on the anaerobic fermentation of banana pulp, seeking to increase its protein value. The research was based on a completely randomized experimental design with a 3x3 bifactorial arrangement, with days of fermentation and urea levels. 19 samples of banana pulp packaged in microsilos were used. Bromatological techniques were used. The analyzes of moisture, protein, ether extract, ash, fiber and non-nitrogen components revealed that both urea levels and days of fermentation significantly influence various nutritional characteristics. The evaluation of two levels of urea over periods of days of fermentation revealed its significant impact on several silage quality parameters. The economic analysis of the treatments allowed evaluating the economic viability of different levels of urea in pulp fermentation, providing a practical perspective for producers. These results provide a solid basis for making informed decisions about pulp production and processing. This research can guide future studies on optimal use of banana pulp as a food resource.Bananas, a fruit with high nutritional value, are an underutilized byproduct, with Ecuador being one of the main banana exporters in Latin America. There are large quantities of rejection due to not meeting industry standards, which can be reused as animal feed, offering a profitable alternative to reduce inputs and provide a diet during times of scarcity. This study focuses on analyzing the effect of urea on the anaerobic fermentation of banana pulp, seeking to increase its protein value. The research was based on a completely randomized experimental design with a 3x3 bifactorial arrangement, with days of fermentation and urea levels. 19 samples of banana pulp packaged in microsilos were used. Bromatological techniques were used. The analyzes of moisture, protein, ether extract, ash, fiber and non-nitrogen components revealed that both urea levels and days of fermentation significantly influence various nutritional characteristics. The evaluation of two levels of urea over periods of days of fermentation revealed its significant impact on several silage quality parameters. The economic analysis of the treatments allowed evaluating the economic viability of different levels of urea in pulp fermentation, providing a practical perspective for producers. These results provide a solid basis for making informed decisions about pulp production and processing. This research can guide future studies on optimal use of banana pulp as a food resource.El banano, una fruta con alto valor nutricional, es un subproducto poco aprovechado, siendo Ecuador uno de los principales exportadores de banano en América Latina. Existen grandes cantidades de rechazo por no cumplir con los estándares de la industria, mismos que pueden ser reutilizados como alimento para animales, ofreciendo una alternativa rentable para reducir insumos y proporcionar una dieta durante épocas de escasez. Este estudio se enfoca en analizar el efecto de la urea en la fermentación anaeróbica de la pulpa de banano, buscando aumentar su valor proteínico. La investigación se basó en un diseño experimental completamente al azar con un arreglo bifactorial de 3x3, con días de fermentación y los niveles de urea. Se utilizaron 19 muestras de pulpa de banano envasadas en microsilos. Se emplearon técnicas bromatológicas. Los análisis humedad, proteína, extracto etéreo, la ceniza, la fibra y los componentes no nitrogenados revelaron que tanto los niveles de urea como los días de fermentación influyen significativamente en diversas características nutricionales. La evaluación de dos niveles de urea a lo largo de periodos de días de fermentación reveló su impacto significativo en varios parámetros de calidad del ensilaje. El análisis económico de los tratamientos permitió evaluar la viabilidad económica de diferentes niveles de urea en la fermentación de la pulpa, brindando una perspectiva práctica para los productores. Estos resultados ofrecen una base sólida para la toma de decisiones informadas sobre la producción y procesamiento de la pulpa. Esta investigación puede orientar futuros estudios sobre uso óptimo de la pulpa de banano como recurso alimenticio.BABAHOYO: UTB, 2024Mendoza Hidalgo, Edwin2024-04-17T13:32:16Z2024-04-17T13:32:16Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis41 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/16236esAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2024-04-19T08:01:21Zoai:dspace.utb.edu.ec:49000/16236Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02026-04-25T22:20:33.099749Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyotrue |
| spellingShingle | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) Litardo Palomino, Teófilo Johan Banano Rentabilidad Subproducto Fermentación Anaeróbica |
| status_str | publishedVersion |
| title | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| title_full | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| title_fullStr | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| title_full_unstemmed | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| title_short | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| title_sort | Efecto de los niveles de urea sobre la fermentación anaeróbica y las características bromatológicas de la pulpa de banano (Musa spp.) |
| topic | Banano Rentabilidad Subproducto Fermentación Anaeróbica |
| url | http://dspace.utb.edu.ec/handle/49000/16236 |