Influencia de cepas bacterianas y condiciones de incubación en la viabilidad y calidad de ensilados biológicos para su uso en la producción animal

Abstract

The objective of this estudio was to determine the viability of biological silage (EB) using two native BAL strains of chicken or pigs, molecularly identified, as fillet residue raw material (Rp) Chelidonichthys obscurusor Diplectrum conceptione, incubated at room temperature (RT) or compared with 30°C and 40°C. The BALs were evaluated biochemically. For the EB, 70% (Rp), 25% (molasses) and 5% (BAL inoculum) were used. The EB viability was measured according to the pH and percentage of titratable acidity (%A), (according to day 3-5-10-15-30). In incubation at RT, EB using Lactobacillus brevisfrom pigs and Enterococcus aviumfrom chickens, with two Rp, was viable from day 10. In incubation at different temperatures, fermentation is affected at 40°C (faster). The stability from day 10 with an EB temperature of 32 °C, the amount of BAL and undesirable microorganisms, were within the acceptable limit for fermented food, the protein value from 33,8% to 36,7%. in D. conceptioneand 33% to 33,16% in C. obscurus. The raw material and incubation temperature modifies the process and final product where the BAL strains used in the incubation are indifferent to the fermentation process.