Influencia de cepas bacterianas y condiciones de incubación en la viabilidad y calidad de ensilados biológicos para su uso en la producción animal
Resumen
El objetivo de este estudio fue determinar la viabilidad del ensilado biológico (EB) utilizando dos cepas BAL nativas de gallina o cerdos, identificadas molecularmente, como materia prima residuos del fileteo (Rp) Chelidonichthys obscurus o Diplectrum conceptione, incubadas a temperatura ambiente (TA) o comparada con 30 °C y 40 °C. Las BALs se evaluaron bioquímicamente. Para el EB se utilizó 70% (Rp), 25% (melaza) y 5% (inóculo BAL), la viabilidad del EB se midió según el pH y porcentaje de acidez titulable (%A), (según día 3-5-10-15-30). En la incubación a TA, el EB usando Lactobacillus brevis del cerdo y Enterococcus avium de la gallina, con dos Rp, fue viable a partir del día 10. En la incubación a diferentes temperaturas, la fermentación se ve afectada a 40 °C (más rápida). La estabilidad a partir del día 10 con temperatura del EB de 32 °C, la cantidad de microorganismos BAL y los no deseables, estuvieron dentro del límite aceptable para alimento fermentados, el valor de la proteína de 33,8% a 36,7% en D. conceptione y 33% a 33,16% en C. obscurus. La materia prima y temperatura de incubación modifica el proceso y producto final donde las cepas BAL utilizadas en la incubación son indiferentes al proceso de fermentación.
Citas
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Derechos de autor 2023 Yicson Javier Arevalo Aguirre, Javier Querevalú Ortiz, Gloria María Ochoa Mogollón, Héctor Sánchez Suárez
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Manglar is an open access journal distributed under the terms and conditions of Creative Commons Attribution 4.0 International license
