Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement
In order to mitigate the severe shortage of forage and the high cost of protein sources during the winter drought in northern Mexico, new technology aimed at enriching the protein content of “nopal” (Opuntia spp) was developed. This perennial crop is highly appreciated as a forage supplement in drou...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | México |
| Institución: | UNIVERSIDAD AUTÓNOMA CHAPINGO |
| Repositorio: | Revista de Geografía Agrícola |
| Idioma: | español |
| OAI Identifier: | oai:ojs2.revistas.chapingo.mx:article/153 |
| Acceso en línea: | https://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.04 |
| Access Level: | acceso abierto |
| Palabra clave: | Complemento proteico forraje alimentación animal Protein supplement forage animal feeding |
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Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement Fermentación semisólida del nopal (Opuntiaspp) para su uso como complemento proteico animal |
| title |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| spellingShingle |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement Flores Hernández, Arnoldo Complemento proteico forraje alimentación animal Protein supplement forage animal feeding |
| title_short |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| title_full |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| title_fullStr |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| title_full_unstemmed |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| title_sort |
Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement |
| dc.creator.none.fl_str_mv |
Flores Hernández, Arnoldo Macías Rodríguez, Fco. Javier Meza Herrera, César García Herrera, Gabriel Esquivel Arriaga, Oscar Ortiz Salazar, Jorge Hernández Bautista, Cristóbal |
| author |
Flores Hernández, Arnoldo |
| author_facet |
Flores Hernández, Arnoldo Macías Rodríguez, Fco. Javier Meza Herrera, César García Herrera, Gabriel Esquivel Arriaga, Oscar Ortiz Salazar, Jorge Hernández Bautista, Cristóbal |
| author_role |
author |
| author2 |
Macías Rodríguez, Fco. Javier Meza Herrera, César García Herrera, Gabriel Esquivel Arriaga, Oscar Ortiz Salazar, Jorge Hernández Bautista, Cristóbal |
| author2_role |
author author author author author author |
| dc.subject.none.fl_str_mv |
Complemento proteico forraje alimentación animal Protein supplement forage animal feeding |
| topic |
Complemento proteico forraje alimentación animal Protein supplement forage animal feeding |
| description |
In order to mitigate the severe shortage of forage and the high cost of protein sources during the winter drought in northern Mexico, new technology aimed at enriching the protein content of “nopal” (Opuntia spp) was developed. This perennial crop is highly appreciated as a forage supplement in drought conditions due to its high water content (80-90 %), although its low protein content (4-6 %) limits its nutritional value. The technology is based on semi-solid fermentation of 1-year-old spineless cladodes as substrate by using Saccharomyces cerevisiae (1 %) as yeast and adding urea (1 %) and ammonium sulfate (0.1 %) as protein sources. Fermentation occurs under aerobic conditions at a temperature of 25 ± 3 °C and acid pH of 4.35 ± 0.04 during a 10-hour process with 8 motion intervals, namely 45-minute motions and 20-minute rests. Treatments were statistically analyzed using the SAS program (9.1)/GLM procedure and Tukey’s multiple comparison test in a completely randomized design with three replicates. Results showed a significant increase in the crude protein content of fermented nopal (33.52 %) as compared to the control (7.08 %), as well as in the metabolizable energy (2.64 and 2.31 Mcal∙kg-1, respectively). As a result of fermentation, non-fibrous carbohydrates were reduced significantly (55.03 vs 25.77 % for the control and fermented nopal, respectively). Dry matter showed no significant effect (8.0 % average). Crude protein obtained in fermented nopal (30 %) is higher than that reported for alfalfa (25.8 %), but it is lower when compared on a dry matter basis (8 vs 30 % for nopal and alfalfa, respectively). However, in terms of water consumption and yield, nopal is superior to alfalfa. Later tests indicated that when used as a forage supplement in feeding bovines (both for milk and meat purposes) as well as sheep and goats, fermented nopal improved the body condition and increased their weight as compared to conventional diets. |
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2019 |
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2019-11-26 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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https://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.04 10.5154/r.rga.2019.63.04 |
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https://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.04 |
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10.5154/r.rga.2019.63.04 |
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https://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.04/r.rga.2019.63.04 |
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https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
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Universidad Autónoma Chapingo |
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Universidad Autónoma Chapingo |
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Revista de Geografía Agrícola; No. 63 (2019): July-December; 87-100 Revista de Geografía Agrícola; Núm. 63 (2019): julio-diciembre; 87-100 2448-7368 0186-4394 reponame:Revista de Geografía Agrícola instname:UNIVERSIDAD AUTÓNOMA CHAPINGO instacron:CHAPINGO |
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Semi-solid fermentation of nopal (Opuntia spp) for use as an animal protein supplement Fermentación semisólida del nopal (Opuntiaspp) para su uso como complemento proteico animalFlores Hernández, ArnoldoMacías Rodríguez, Fco. JavierMeza Herrera, CésarGarcía Herrera, GabrielEsquivel Arriaga, OscarOrtiz Salazar, JorgeHernández Bautista, CristóbalComplemento proteicoforrajealimentación animalProtein supplementforageanimal feedingIn order to mitigate the severe shortage of forage and the high cost of protein sources during the winter drought in northern Mexico, new technology aimed at enriching the protein content of “nopal” (Opuntia spp) was developed. This perennial crop is highly appreciated as a forage supplement in drought conditions due to its high water content (80-90 %), although its low protein content (4-6 %) limits its nutritional value. The technology is based on semi-solid fermentation of 1-year-old spineless cladodes as substrate by using Saccharomyces cerevisiae (1 %) as yeast and adding urea (1 %) and ammonium sulfate (0.1 %) as protein sources. Fermentation occurs under aerobic conditions at a temperature of 25 ± 3 °C and acid pH of 4.35 ± 0.04 during a 10-hour process with 8 motion intervals, namely 45-minute motions and 20-minute rests. Treatments were statistically analyzed using the SAS program (9.1)/GLM procedure and Tukey’s multiple comparison test in a completely randomized design with three replicates. Results showed a significant increase in the crude protein content of fermented nopal (33.52 %) as compared to the control (7.08 %), as well as in the metabolizable energy (2.64 and 2.31 Mcal∙kg-1, respectively). As a result of fermentation, non-fibrous carbohydrates were reduced significantly (55.03 vs 25.77 % for the control and fermented nopal, respectively). Dry matter showed no significant effect (8.0 % average). Crude protein obtained in fermented nopal (30 %) is higher than that reported for alfalfa (25.8 %), but it is lower when compared on a dry matter basis (8 vs 30 % for nopal and alfalfa, respectively). However, in terms of water consumption and yield, nopal is superior to alfalfa. Later tests indicated that when used as a forage supplement in feeding bovines (both for milk and meat purposes) as well as sheep and goats, fermented nopal improved the body condition and increased their weight as compared to conventional diets.En atención a la grave escasez de forraje y el alto costo de fuentes proteicas en la época de sequía e invernal en el norte de México, se generó la tecnología de enriquecimiento proteico del nopal (Opuntia spp), cultivo perenne que resulta un valioso auxiliar forrajero durante la sequía por su alto contenido de agua (80-90 %) aunque su bajo valor proteico (4-6 %) limita su uso. La tecnología se basa en la fermentación semisólida de fracciones de penca anual de nopal sin espinas (sustrato) con la adición de la levadura Saccharomyces cerevisiae (1 %) y con las fuentes de nitrógeno: Urea (1 %) y Sulfato de Amonio (0.1 %), en condiciones aeróbicas, temperatura (25 ± 3 °C) y pH ácido (4.35 ± 0.04), en la máquina que realiza el proceso durante 10 horas con 8 intervalos de: Movimiento (45 min) y Reposo (30 min). Esta técnica fue analizada estadísticamente con el procedimiento GLM del Programa SAS (9.1) y la prueba de comparación de medias de Tukey, en un diseño completamente al azar con tres repeticiones del tratamiento: Nopal picado sin proceso (Testigo) y Nopal picado fermentado. Los resultados muestran un incremento significativo en el contenido de proteína cruda de 7.08 % (Testigo) a 33.52 % (Nopal Fermentado) y Energía Metabolizable de 2.31 a 2.64 Mcal∙kg-1respectivamente. Mientras los carbohidratos no fibrosos se redujeron significativamente de 55.03 % (Testigo) a 25.77 % (Nopal Fermentado), por efecto de la fermentación. La materia seca no presentó diferencia significativa (8.0 %. promedio). El porcentaje obtenido de proteína cruda en nopal fermentado comparado con la alfalfa (25.8 %) resulta superior, pero no es así cuando esta proteína se basa en el peso seco del nopal (8 %) respecto al de la alfalfa (30 %), pero las características del consumo de agua y rendimiento del nopal lo hacen muy superior a la alfalfa. En pruebas posteriores se identificó que el consumo de nopal fermentado tipo complemento alimenticio en ganado mayor (bovino lechero y de engorda) y menor (ovinos y caprinos) mejoró significativamente la condición corporal e incrementó el peso vivo respecto a la dieta tradicional que otorgó el productor.Universidad Autónoma Chapingo2019-11-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.0410.5154/r.rga.2019.63.04Revista de Geografía Agrícola; No. 63 (2019): July-December; 87-100Revista de Geografía Agrícola; Núm. 63 (2019): julio-diciembre; 87-1002448-73680186-4394reponame:Revista de Geografía Agrícolainstname:UNIVERSIDAD AUTÓNOMA CHAPINGOinstacron:CHAPINGOspahttps://revistas.chapingo.mx/geografia/article/view/r.rga.2019.63.04/r.rga.2019.63.04Derechos de autor 2019 Arnoldo Flores Hernández, Fco. Javier Macías Rodríguez, César Meza Herrera, Gabriel García Herrera, Oscar Esquivel Arriaga, Jorge Ortiz Salazar, Cristóbal Hernández Bautistahttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessoai:ojs2.revistas.chapingo.mx:article/1532026-01-16T17:00:46Z |
| score |
15,81155 |