Articles
LACTIC FERMENTATION TO IMPROVE THE NUTRITIVE VALUE OF OPUNTIA FICUS-INDICA F. INERMIS CLADODES MIXED WITH SOME AGRO-INDUSTRIAL BY-PRODUCTS
Article number
995_40
Pages
319 – 324
Language
English
Abstract
Cactus is a drought tolerant species used in livestock feeding in many dry areas like central Tunisia.
Its cladodes are high in water and soluble carbohydrates but low in fiber and nitrogen.
Mixing cactus with some ingredients in the form of silage holds promises as an alternative feed resource.
This experiment aimed to improve the nutritive value of cactus through lactic fermentation with Lactobacillus plantarum. Three solid media (cactus/alperujo, cactus/sweet whey and cactus/brewers grains) were evaluated.
Alperujo, sweet whey and brewers grains were used as inexpensive raw material that can supply missing nutriments like nitrogen.
The above mentioned ingredients were mixed with ground cladodes at 30.46, 44.61 and 11.38% (fresh weight basis), respectively.
The three mixtures were sterilized, then inoculated with Lactobacillus plantarum and incubated at 37°C for
72 h.
Acidity (pH) and microbial growth were controlled at 24 h intervals.
The gas technique was used to estimate the in vitro organic matter digestibility (OMD) and metabolisable energy (ME) content of each mixture.
Cactus/sweet whey mixture showed the highest bacteria growth (1010 CFU/ml after 48 h of incubation); but cactus/brewers grains mixture showed the highest protein increase (+17.7%, P=0.001), OMD (56%, P=0.012) and ME (8.16%, P=0.001) and the lowest pH (2.3). These parameters were also higher in inoculated than in non-inoculated cactus/brewers grains mixture.
Its cladodes are high in water and soluble carbohydrates but low in fiber and nitrogen.
Mixing cactus with some ingredients in the form of silage holds promises as an alternative feed resource.
This experiment aimed to improve the nutritive value of cactus through lactic fermentation with Lactobacillus plantarum. Three solid media (cactus/alperujo, cactus/sweet whey and cactus/brewers grains) were evaluated.
Alperujo, sweet whey and brewers grains were used as inexpensive raw material that can supply missing nutriments like nitrogen.
The above mentioned ingredients were mixed with ground cladodes at 30.46, 44.61 and 11.38% (fresh weight basis), respectively.
The three mixtures were sterilized, then inoculated with Lactobacillus plantarum and incubated at 37°C for
72 h.
Acidity (pH) and microbial growth were controlled at 24 h intervals.
The gas technique was used to estimate the in vitro organic matter digestibility (OMD) and metabolisable energy (ME) content of each mixture.
Cactus/sweet whey mixture showed the highest bacteria growth (1010 CFU/ml after 48 h of incubation); but cactus/brewers grains mixture showed the highest protein increase (+17.7%, P=0.001), OMD (56%, P=0.012) and ME (8.16%, P=0.001) and the lowest pH (2.3). These parameters were also higher in inoculated than in non-inoculated cactus/brewers grains mixture.
Authors
I. Chekir, L. Ayed, M. Hamdi, H. Ben Salem
Keywords
cactus, cladodes, lactic fermentation, Lactobacillus plantarum, nutritive value
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