Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation

The aim of this study was to evaluate nutritionally coffee cherry (Coffea Arabica L.) silages with different additives: efficient microorganisms (EM) and kumis, to be used in ruminant supplementation. Micro silos were prepared according to treatments: a control treatment with coffee cherry and two e...

Full description

Autores:
Aguirre-Fernandez, Paola Andrea
Acosta-Pinto, Liria María
Cardozo-Corzo, Luz Dary
Rodríguez-Arenas, Sergio Andrés
Corredor-Sánchez, Guillermo Arturo
Tipo de recurso:
Article of journal
Fecha de publicación:
2018
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/68109
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/68109
http://bdigital.unal.edu.co/69142/
Palabra clave:
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Aditivos
alimentación
fermentación
propiedades organolépticas
microorganismos
kumis.
Additives
feeds
fermentation
organoleptic properties
microorganisms
kumis.
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
Description
Summary:The aim of this study was to evaluate nutritionally coffee cherry (Coffea Arabica L.) silages with different additives: efficient microorganisms (EM) and kumis, to be used in ruminant supplementation. Micro silos were prepared according to treatments: a control treatment with coffee cherry and two experimental treatments with additives (cherry + EM and cherry + commercial kumis). Five fermentation times (1, 8, 16, 21 and 31 days) were evaluated for pH and temperature, and three fermentation times (1, 16 and 31 days) were evaluated for dry matter, protein and neutral detergent fiber; organoleptic indicator evaluation (smell, color and texture) was performed at day 31. A completely randomized design with factorial arrangement was used and linear effects, quadratic and cubic were tested over time using a regression analysis. The results did not show any statistical differences between treatments (P .05) for pH (4.0), temperature values showed highly significant differences (P .01), with an initial temperature of 25.3°C, which stabilized over time at 23.9°C. Dry matter did not show any differences (P .05) among treatments, with similar content (20.6%). Regarding protein, significant differences were found (P .05), being higher for the treatment with kumis (18.1 %) which shows that the additives addition, has a positive effect on the nutritional content. Organoleptic indicators were within the parameters estimated as acceptable for animal feeding.