Organoleptic, nutritional, microbiological characterization and in vitro digestibility of silage with different levels of inclusion of food waste
Aim: Characterize organoleptic, nutritional, microbiological and in vitro digestibility of food waste silage collected in a restaurant of a technical and technological studies center with harvest by-products. Metodoligy: It has been make organoleptic analysis, microbiologic, proximal composition, in vitro digestibility of silages with different levels of inclusion of food waste. Results: It is evidenced characteristics of smell, color and texture optimal so as to palatability, favorable nutritional values for 30, 35 and 40% inclusion of waste, low protein levels, but with hight energy levels superior to corn, sorghum and soybeans. The dry mater in vitro digestibility (DIVMS) was better for 35% inclusión. Moreover, In addition, the UFC / g colony forming units for 21th day was 1 x101 (Escherichia coli), that conforms to the standards for animal feed. Conclusions: to use silages with 35% inclusion of food waste may be one important tool of supplementation for swine feeding.
| Main Authors: | , , , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Nacional de Colombia - Sede Bogotá - Facultad de Medicina Veterinaria y de Zootecnia
2019
|
| Online Access: | https://revistas.unal.edu.co/index.php/remevez/article/view/84261 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|