Liquid silage of peach (Prunus pérsica) as an alternative in animal feed
The compositional value and presence of microorganisms in peach liquid silage (Prunus pérsica) were evaluated. A completely randomized design with factorial arrangement 2*2 was applied. Four treatments were determined with two percentages of inclusion of molasses and ammonium sulphate: T1 (10% molas...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2020
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/8960 |
| _version_ | 1801706344970977280 |
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| author | Saavedra Montañez, Gabriel Fernando Borras Sandoval, Luis Miguel Cala Guerrero, Deisy Carolina |
| author_facet | Saavedra Montañez, Gabriel Fernando Borras Sandoval, Luis Miguel Cala Guerrero, Deisy Carolina |
| author_sort | Saavedra Montañez, Gabriel Fernando |
| collection | OJS |
| description | The compositional value and presence of microorganisms in peach liquid silage (Prunus pérsica) were evaluated. A completely randomized design with factorial arrangement 2*2 was applied. Four treatments were determined with two percentages of inclusion of molasses and ammonium sulphate: T1 (10% molasses - 1% SAM), T2 (10% molasses - 3% SAM), T3 (20% molasses - 1% SAM) and T4 (20% molasses - 2% SAM), with three repetitions. They were stored between 17 and 19 ° C. Physical-chemical characterization of the fruit was carried out, pH values were taken, compositional analysis and microbiological growth, bacterial morphology was determined on blood agar and MacConkey agar. The organoleptic evaluation of the final silage is established as GOOD according to fermentative characteristics. The protein value increased in each of the treatments as the pH value decreased, associated with high microbial growths improving the true protein of the food. There was growth of whitish and smooth colonies in blood agar with predominance of bacillary Gram + and Gram -. In MacConkey Agar, pink-colored colonies grew on the smooth surface only on day 0.
Liquid peach silage with the addition of SAM increases protein values; and the addition of molasses improves the fermentative parameters as pH stability
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| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-8960 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2020 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-89602022-06-15T16:59:09Z Liquid silage of peach (Prunus pérsica) as an alternative in animal feed Ensilaje liquido de residuos de durazno (Prunus pérsica) como alternativa en alimentación animal Saavedra Montañez, Gabriel Fernando Borras Sandoval, Luis Miguel Cala Guerrero, Deisy Carolina Anaerobiosis, Conservación, Fermentación, MacConkey, anaerobiosis , conservation , fermentation , MacConkey The compositional value and presence of microorganisms in peach liquid silage (Prunus pérsica) were evaluated. A completely randomized design with factorial arrangement 2*2 was applied. Four treatments were determined with two percentages of inclusion of molasses and ammonium sulphate: T1 (10% molasses - 1% SAM), T2 (10% molasses - 3% SAM), T3 (20% molasses - 1% SAM) and T4 (20% molasses - 2% SAM), with three repetitions. They were stored between 17 and 19 ° C. Physical-chemical characterization of the fruit was carried out, pH values were taken, compositional analysis and microbiological growth, bacterial morphology was determined on blood agar and MacConkey agar. The organoleptic evaluation of the final silage is established as GOOD according to fermentative characteristics. The protein value increased in each of the treatments as the pH value decreased, associated with high microbial growths improving the true protein of the food. There was growth of whitish and smooth colonies in blood agar with predominance of bacillary Gram + and Gram -. In MacConkey Agar, pink-colored colonies grew on the smooth surface only on day 0. Liquid peach silage with the addition of SAM increases protein values; and the addition of molasses improves the fermentative parameters as pH stability Se evaluó el valor composicional y presencia de microorganismos en ensilaje líquido de durazno (Prunus pérsica). Se utilizó un diseño completamente al azar con arreglo factorial 2*2. Se determinaron cuatro tratamientos con dos porcentajes de inclusión de melaza y sulfato de Amonio: T1 (10% melaza – 1% SAM), T2 (10% melaza – 3% SAM), T3 (20% melaza – 1% SAM) y T4 (20% melaza – 2% SAM), con tres repeticiones. Se almacenaron entre 17 y 19°C. Se realizó caracterización físico-química del fruto, se tomaron valores de pH, análisis composicional y crecimiento microbiológico, se determinó morfología bacteriana en agar sangre y agar MacConkey. La evaluación organoléptica del ensilaje final se establece como BUENO según características fermentativas. El valor de proteína aumento en cada uno de los tratamientos conforme disminuía el valor de pH, asociada a altos crecimientos microbiales mejorando la proteína verdadera del alimento. Hubo crecimiento de colonias blanquecinas y lisas en Agar sangre con predominio de formas bacilares Gram + y Gram –. En Agar MacConkey crecieron colonias de color rosado – superficie lisa solo el día 0. El ensilaje líquido de durazno con la adicción de SAM aumenta los valores de proteína; y la adición de melaza mejora los parámetros fermentativos como estabilidad del pH. Universidad Pedagógica y Tecnológica de Colombia 2020-03-25 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/8960 10.19053/01217488.v11.n1.2020.8960 Ciencia En Desarrollo; Vol. 11 No. 1 (2020): Vol 11, Núm.1 (2020): Enero-Junio; 33-42 Ciencia en Desarrollo; Vol. 11 Núm. 1 (2020): Vol 11, Núm.1 (2020): Enero-Junio; 33-42 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/8960/9634 Derechos de autor 2020 CIENCIA EN DESARROLLO |
| spellingShingle | Anaerobiosis, Conservación, Fermentación, MacConkey, anaerobiosis , conservation , fermentation , MacConkey Saavedra Montañez, Gabriel Fernando Borras Sandoval, Luis Miguel Cala Guerrero, Deisy Carolina Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title | Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title_alt | Ensilaje liquido de residuos de durazno (Prunus pérsica) como alternativa en alimentación animal |
| title_full | Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title_fullStr | Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title_full_unstemmed | Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title_short | Liquid silage of peach (Prunus pérsica) as an alternative in animal feed |
| title_sort | liquid silage of peach prunus persica as an alternative in animal feed |
| topic | Anaerobiosis, Conservación, Fermentación, MacConkey, anaerobiosis , conservation , fermentation , MacConkey |
| topic_facet | Anaerobiosis, Conservación, Fermentación, MacConkey, anaerobiosis , conservation , fermentation , MacConkey |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/8960 |
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