Yellow carrot (Daucus carota L.), a biotechnological food for cows

Agro-industrial residues of carrots along with whey were evaluated and used to prepare bio-silage for cows. Physical, bromatological and microbiological analyzes were carried out. Four treatments (different concentrations of native-probiotic microbial preparation) were used with 2%, 4%, 6%, and 8%....

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Autores:
Tipo de recurso:
Fecha de publicación:
2018
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/10617
Acceso en línea:
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8442
https://repositorio.uptc.edu.co/handle/001/10617
Palabra clave:
biosilage
lactic acid bacteria
probiotic
solid fermentation
bacterias ácido-lácticas
bioensilaje
fermentación sólida
probiótico
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License
http://purl.org/coar/access_right/c_abf2
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network_name_str RiUPTC: Repositorio Institucional UPTC
repository_id_str
spelling 2018-07-062024-07-05T18:11:30Z2024-07-05T18:11:30Zhttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/844210.19053/01228420.v15.n2.2018.8442https://repositorio.uptc.edu.co/handle/001/10617Agro-industrial residues of carrots along with whey were evaluated and used to prepare bio-silage for cows. Physical, bromatological and microbiological analyzes were carried out. Four treatments (different concentrations of native-probiotic microbial preparation) were used with 2%, 4%, 6%, and 8%. The pH of the process was 3.9 and the temperature was 19 °C. The treatment with 6% of probiotic yielded the best results, with 15.39% of protein, 74.78% of humidity and 14.04% of fiber, free of pathogens like Salmonella sp., Clostridium sp., Escherichia coli and molds, with and a high concentration of lactic acid bacteria (2.40E + 04 UFC.ml-1) and a cost benefit of 1.33. Milk production in crossbred Holstein cows fed with this product increased from 14.08 to 17.40 L.day-1, so we recommended using it as supplementary feed.Se evaluaron residuos agroindustriales de zanahoria con suero de leche para elaborar bioensilaje para vacas. Se efectuaron análisis físicos, bromatológicos y microbiológicos. Se utilizaron cuatro tratamientos (diferentes concentraciones de preparado microbiano nativo-probiótico), con 2 %, 4 %, 6 % y 8 %. El pH del proceso fue 3,9, y la temperatura, 19 °C. El tratamiento con 6 % de probiótico obtuvo los mejores resultados, con 15,39 % de proteína, 74,78 % de humedad y 14,04 % de fibra, libre de patógenos como Salmonella sp., Clostridium sp., Escherichia coli y mohos; con una mayor concentración de bacterias ácido-lácticas (2,40E+04 UFC.ml-1) y un beneficio costo de 1,33. La producción de leche en vacas Holstein mestizas alimentadas con este producto aumentó de 14,08 a 17,40 L.dia-1, por lo que se recomienda su uso como alimento suplementario.application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8442/7126Ciencia y Agricultura; Vol. 15 No. 2 (2018); 83-97Ciencia y Agricultura; Vol. 15 Núm. 2 (2018); 83-972539-0899biosilagelactic acid bacteriaprobioticsolid fermentationbacterias ácido-lácticasbioensilajefermentación sólidaprobióticoYellow carrot (Daucus carota L.), a biotechnological food for cowsZanahoria amarilla (Daucus carota L.) como alimento biotecnológico para vacasinfo:eu-repo/semantics/articleresearchinvestigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1N.A.N.A.http://purl.org/coar/access_right/c_abf2Díaz-Monroy, Byron Leoncio Chacha, ElvitaBaquero, Fernanda001/10617oai:repositorio.uptc.edu.co:001/106172025-07-18 11:01:10.697metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co
dc.title.en-US.fl_str_mv Yellow carrot (Daucus carota L.), a biotechnological food for cows
dc.title.es-ES.fl_str_mv Zanahoria amarilla (Daucus carota L.) como alimento biotecnológico para vacas
title Yellow carrot (Daucus carota L.), a biotechnological food for cows
spellingShingle Yellow carrot (Daucus carota L.), a biotechnological food for cows
biosilage
lactic acid bacteria
probiotic
solid fermentation
bacterias ácido-lácticas
bioensilaje
fermentación sólida
probiótico
title_short Yellow carrot (Daucus carota L.), a biotechnological food for cows
title_full Yellow carrot (Daucus carota L.), a biotechnological food for cows
title_fullStr Yellow carrot (Daucus carota L.), a biotechnological food for cows
title_full_unstemmed Yellow carrot (Daucus carota L.), a biotechnological food for cows
title_sort Yellow carrot (Daucus carota L.), a biotechnological food for cows
dc.subject.en-US.fl_str_mv biosilage
lactic acid bacteria
probiotic
solid fermentation
topic biosilage
lactic acid bacteria
probiotic
solid fermentation
bacterias ácido-lácticas
bioensilaje
fermentación sólida
probiótico
dc.subject.es-ES.fl_str_mv bacterias ácido-lácticas
bioensilaje
fermentación sólida
probiótico
description Agro-industrial residues of carrots along with whey were evaluated and used to prepare bio-silage for cows. Physical, bromatological and microbiological analyzes were carried out. Four treatments (different concentrations of native-probiotic microbial preparation) were used with 2%, 4%, 6%, and 8%. The pH of the process was 3.9 and the temperature was 19 °C. The treatment with 6% of probiotic yielded the best results, with 15.39% of protein, 74.78% of humidity and 14.04% of fiber, free of pathogens like Salmonella sp., Clostridium sp., Escherichia coli and molds, with and a high concentration of lactic acid bacteria (2.40E + 04 UFC.ml-1) and a cost benefit of 1.33. Milk production in crossbred Holstein cows fed with this product increased from 14.08 to 17.40 L.day-1, so we recommended using it as supplementary feed.
publishDate 2018
dc.date.accessioned.none.fl_str_mv 2024-07-05T18:11:30Z
dc.date.available.none.fl_str_mv 2024-07-05T18:11:30Z
dc.date.none.fl_str_mv 2018-07-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.en-US.fl_str_mv research
dc.type.es-ES.fl_str_mv investigación
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8442
10.19053/01228420.v15.n2.2018.8442
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/10617
url https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8442
https://repositorio.uptc.edu.co/handle/001/10617
identifier_str_mv 10.19053/01228420.v15.n2.2018.8442
dc.language.none.fl_str_mv spa
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8442/7126
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv application/pdf
dc.coverage.en-US.fl_str_mv N.A.
dc.coverage.es-ES.fl_str_mv N.A.
dc.publisher.en-US.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.source.en-US.fl_str_mv Ciencia y Agricultura; Vol. 15 No. 2 (2018); 83-97
dc.source.es-ES.fl_str_mv Ciencia y Agricultura; Vol. 15 Núm. 2 (2018); 83-97
dc.source.none.fl_str_mv 2539-0899
institution Universidad Pedagógica y Tecnológica de Colombia
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv repositorio.uptc@uptc.edu.co
_version_ 1839633781582987264

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