Caracterización de bloques multinutricionales con bovinaza enriquecidos con un preparado BAL (bacterias ácido lácticas).

Henry Yarbey Suarez Romero; Luis Miguel Borrás Sandoval; Carlos Eduardo Rodriguez-Molano

doi:10.22490/21456453.3914

Vol. 12 No. 2 (2021)

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2021-06-02

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Suarez Romero, H. Y., Borrás Sandoval, L. M., & Rodriguez-Molano, C. E. (2021). Characterization of multi-nutritional bovine blocks enriched with a BAL preparation (lactic acid bacteria). Revista De Investigación Agraria Y Ambiental, 12(2), 115-126. https://doi.org/10.22490/21456453.3914

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Characterization of multi-nutritional bovine blocks enriched with a BAL preparation (lactic acid bacteria).

DOI: https://doi.org/10.22490/21456453.3914

Section

Área Pecuaria

Suarez-Romero, H. Universidad Pedagógica y Tecnológica de Colombia

Borrás-Sandoval, L. Universidad Pedagógica y Tecnológica de Colombia

Rodríguez-Molano, C. UNIVERSIDAD PEDAGOGICA Y TECNOLOGICA DE COLOMBIA UPTC SEDE TUNJA

Contextualization: Colombia is the fourth largest producer of livestock in Latin America, after Brazil, Argentina and Mexico, with approximately 22.5 million livestock, making livestock one of the most important activities in the country's economy, contributing 53% of the domestic product livestock; a growth of about a third has been seen in order to produce foods that provide an optimal source of protein of animal origin and meet the consumer’s needs.

Research gap: A serious problem that occurs in livestock production in Colombia is the high production costs and low productivity at the farm level, which has generated the need to look for high-quality nutritional alternatives that are economically profitable for the producer.

Purpose: The purpose of this research was to evaluate the nutritional and microbiological composition of multinutritional blocks made with bovinese and enriched with a BAL (lactic acid bacteria) preparation with a fermentation process, as a possible alternative for ruminant supplementation.

Methodology: The microbial preparation is based on a medium and fast acidification heterofermentative lactic acid bacteria (BAL) culture. In the elaboration of the multinutritional blocks, mineralized salt, bovine excreta, alfalfa flour, coffee bran, corn flour, cement, urea and molasses with different inclusion percentages were used; in addition, to T2 and T3 added a microbial preparation and the T3 had a fermentation process for 48 hours at room temperature. The variables evaluated were: Humidity (H), Dry Matter (DM), Crude Protein (PC), crude fiber (FC), detergent neutral fiber (NDF), detergent acid fiber (FDA) and microbiological analysis, using a block design completely random.

Results and conclusions: There were significant statistical differences (P≤0.05) between T3 and the other treatments in the PC, FC, FDA and FDN obtaining the highest values, an inversely proportional behavior was evident between the MS and the H for the different treatments; the aerobic concentration for T3 was 80 × 102 CFU / g, in addition to the absence of Salmonella in T2 and T3. The inclusion of a microbial preparation and fermentation for 48h improves the nutritional parameters of the multi-nutritional blocks.

Fermented Food, Nutritional Quality, Microorganisms, Ruminants, Animal supplementation

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Characterization of multi-nutritional bovine blocks enriched with a BAL preparation (lactic acid bacteria).

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