Determination of physical characteristics, chemical composition and digestion coefficients of treated lemon pulp with Saccharomyces cerevisiae in goat diet

Abstract

The aim of this study was to evaluate the effects of processing of lemon pulp with Saccharomyces cerevisiae on physical properties, chemical composition, digestion coefficients and blood parameters. Eight adult male Raeini goats were used in a 28-day period. The experimental design was a completely randomised design with two treatments and four replicates. The first 21 days were for adaptation, and the last 7 days were for collecting samples. The animals were housed in individual metabolic cages equipped with a urine-faeces separator and were fed with diet containing alfalfa hay (60%) and lemon pulp (40%) at the maintenance level. Collected data were subjected to analysis of completely randomised design. With diet containing processed lemon pulp, functional specific gravity, bulk density, soluble dry matter, percentage of crude protein, neutral detergent fibre (NDF), acid detergent fibre and crude ash were significantly increased and water-holding capacity, insoluble dry matter, insoluble ash percentage of dry matter, organic matter, crude fat, non-fibrous carbohydrates and nitrogen-free extract were significantly decreased (p < 0.05). Digestion coefficient of organic matter in dry matter and metabolisable energy were also decreased in treated lemon pulp (p < 0.05). Compared with untreated lemon pulp, digestibility of crude protein and NDF was higher (p < 0.05), but digestibility of crude fat was lower (p < 0.05). In general, processing of lemon pulp with S. cerevisiae improved the physical characteristics and increased the percentage of crude protein and the digestion coefficients of protein and NDF.

Evaluación física, química y microbiológica del ensilaje de yuca con caupí y cultivo microbiano

“…Por su parte Der Bedrosian et al (2012) reportaron la reducción de los niveles de la celulosa y lignina al ensilar maíz planta entera. De modo similar Dadvar et al (2015) observaron al fermentar pulpa de limón con S. cerevisiae. Por su parte, Heguy et al (2016) mejoraron los índices nutritivos y redujeron los niveles de lignina al emplear enzimas.…”

“…La viabilidad microbiana obtenida en el presente estudio pone de manifiesto que los microorganismos empleados se mantuvieron activos durante 18 meses y esto podría ser principalmente por la acción acidificante generada por las bacterias ácido lácticas (Dadvar et al, 2015); el mismo comportamiento fue observada por Heguy et al (2010) al emplear biopreparados. Asimismo, Hoffman et al (2011) reportaron ligero aumento en la viabilidad microbiana en los ensilados al incluir 10% de yogur natural.…”

“…El aroma, sabor y textura se evaluaron por los sentidos sensoriales del investigador mediante la metodología descrita por Acevedo et al (2009). La determinación de PC y proteína verdadera (PV) se realizó de acuerdo con Dadvar et al (2015). Los contenidos de MS, Cz, EE, fibra acida detergente (FAD), lignina y celulosa, se determinaron mediante los métodos de AOAC (2012).…”

Obtención, caracterización y evaluación de dos preparados candidatos a probióticos desarrollados con residuos agroindustriales

“…CP and TP determination were performed following the methodology described by Dadvar et al (8); the DM, Ash and the ethereal extract (EE) was determined by AOAC methods (9). Simultaneously, in a parallel sample the evolution of pH since the biomass blending with the agroindustrial wastes was analyzed every hour until 24 hours of incubation at 37°C.…”

“…La determinación de PC y PV se realizó siguiendo la metodología descrita por Dadvar et al (8); la MS, Cz y extracto etéreo (EE) se determinó mediante métodos de AOAC (9). Al mismo tiempo en una muestra paralela se analizó la evolución de pH desde el momento de la mezcla de las biomasas con los residuos agroindustriales cada hora hasta las 24 h de incubación a 37ºC.…”