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...

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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
id UNACIONAL2_50f1bc123de90a2827ea4968b0b11347
oai_identifier_str oai:repositorio.unal.edu.co:unal/68109
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
title Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
spellingShingle Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
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.
title_short Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
title_full Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
title_fullStr Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
title_full_unstemmed Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
title_sort Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation
dc.creator.fl_str_mv Aguirre-Fernandez, Paola Andrea
Acosta-Pinto, Liria María
Cardozo-Corzo, Luz Dary
Rodríguez-Arenas, Sergio Andrés
Corredor-Sánchez, Guillermo Arturo
dc.contributor.author.spa.fl_str_mv Aguirre-Fernandez, Paola Andrea
Acosta-Pinto, Liria María
Cardozo-Corzo, Luz Dary
Rodríguez-Arenas, Sergio Andrés
Corredor-Sánchez, Guillermo Arturo
dc.subject.ddc.spa.fl_str_mv 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
topic 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.
dc.subject.proposal.spa.fl_str_mv Aditivos
alimentación
fermentación
propiedades organolépticas
microorganismos
kumis.
Additives
feeds
fermentation
organoleptic properties
microorganisms
kumis.
description 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.
publishDate 2018
dc.date.issued.spa.fl_str_mv 2018-04-01
dc.date.accessioned.spa.fl_str_mv 2019-07-03T05:52:34Z
dc.date.available.spa.fl_str_mv 2019-07-03T05:52:34Z
dc.type.spa.fl_str_mv Artículo de revista
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dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.issn.spa.fl_str_mv ISSN: 2323-0118
dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/68109
dc.identifier.eprints.spa.fl_str_mv http://bdigital.unal.edu.co/69142/
identifier_str_mv ISSN: 2323-0118
url https://repositorio.unal.edu.co/handle/unal/68109
http://bdigital.unal.edu.co/69142/
dc.language.iso.spa.fl_str_mv spa
language spa
dc.relation.spa.fl_str_mv https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/66563
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
Acta Agronómica
dc.relation.references.spa.fl_str_mv Aguirre-Fernandez, Paola Andrea and Acosta-Pinto, Liria María and Cardozo-Corzo, Luz Dary and Rodríguez-Arenas, Sergio Andrés and Corredor-Sánchez, Guillermo Arturo (2018) Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation. Acta Agronómica, 67 (2). pp. 326-332. ISSN 2323-0118
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv openAccess
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia - Sede Palmira
institution Universidad Nacional de Colombia
bitstream.url.fl_str_mv https://repositorio.unal.edu.co/bitstream/unal/68109/1/66563-367868-4-PB.pdf
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repository.name.fl_str_mv Repositorio Institucional Universidad Nacional de Colombia
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Aguirre-Fernandez, Paola Andreadde35287-a5c1-46f0-a261-0f769ed157e7300Acosta-Pinto, Liria María0a632650-f952-4fd1-bd01-9030dd1b597a300Cardozo-Corzo, Luz Daryeff95d67-9d3c-4e26-a176-1f9ad6012084300Rodríguez-Arenas, Sergio Andrésf5522681-34b3-4886-a916-d2a0ed03c009300Corredor-Sánchez, Guillermo Arturo562a3644-83c0-49eb-bf03-f4238e95fe783002019-07-03T05:52:34Z2019-07-03T05:52:34Z2018-04-01ISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/68109http://bdigital.unal.edu.co/69142/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.El objetivo de este estudio fue evaluar nutricionalmente ensilajes de cereza de café (Coffea arabica L.) con diferentes aditivos: microorganismos eficientes (ME) y kumis, para uso en la suplementación de dietas en rumiantes. Se elaboraron microsilos según los tratamientos: un tratamiento control con cereza de café, y dos experimentales con aditivos (cereza + ME, y cereza + kumis comercial). Se evaluaron cinco tiempos de fermentación (1, 8, 16, 21 y 31 días) para las variables de pH y temperatura, y tres tiempos de fermentación (1, 16 y 31 días) para materia seca, proteína y fibra de detergente neutro (FDN); valoración de indicadores organolépticos (olor, color y textura) se realizó al día 31. Se utilizó un diseño completamente al azar con arreglo factorial y se probaron efectos lineales, cuadráticos y cúbicos a través del tiempo utilizando un análisis de regresión. En los resultados no se observaron diferencias estadísticas entre tratamientos (P .05) para el pH (4.0), los valores de temperatura presentaron diferencias altamente significativas (P .01), registrándose una temperatura inicial de 25.3°C, la cual se estabilizo a través del tiempo en 23.9°C. La materia seca no presento diferencias (P .05) entre tratamientos, con contenido similar (20,6 %). Para proteína se encontraron diferencias significativas (P .05), siendo mayor para el tratamiento con kumis (18.1 %) lo que demuestra que la adición de aditivos, tienen un efecto positivo sobre el contenido nutricional. Los indicadores organolépticos estuvieron dentro de los parámetros estimados como aceptables para alimentación animal.application/pdfspaUniversidad Nacional de Colombia - Sede Palmirahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/66563Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaAguirre-Fernandez, Paola Andrea and Acosta-Pinto, Liria María and Cardozo-Corzo, Luz Dary and Rodríguez-Arenas, Sergio Andrés and Corredor-Sánchez, Guillermo Arturo (2018) Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation. Acta Agronómica, 67 (2). pp. 326-332. ISSN 2323-011855 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureAditivosalimentaciónfermentaciónpropiedades organolépticasmicroorganismoskumis.Additivesfeedsfermentationorganoleptic propertiesmicroorganismskumis.Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementationArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL66563-367868-4-PB.pdfapplication/pdf1032651https://repositorio.unal.edu.co/bitstream/unal/68109/1/66563-367868-4-PB.pdf65409e314b5b7f47421452649fcf75c7MD51THUMBNAIL66563-367868-4-PB.pdf.jpg66563-367868-4-PB.pdf.jpgGenerated Thumbnailimage/jpeg8997https://repositorio.unal.edu.co/bitstream/unal/68109/2/66563-367868-4-PB.pdf.jpga129ecd6f38514edf852fff5db3a5da0MD52unal/68109oai:repositorio.unal.edu.co:unal/681092023-06-02 23:03:19.666Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co

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