Resumen

HERRERA-TORRES, Esperanza et al. Effect of Sacharomyces cerevisiae and Kluyveromices marxianus on the nutritional quality of the forage prickly pear during the time of fermentation. Ecosistemas y recur. agropecuarios [online]. 2014, vol.1, n.1, pp.33-40. ISSN 2007-901X.

Forage prickly pear has recently been introduced into animal feed. However, its content of crude protein is low. A biotechnology than may be used to increase the nutritional quality of the prickly pear is solid state fermentation. Thus, the purpose of this study was to evaluate the effect of Kluyveromyces marxianus and Saccharomyces cerevisiae on the fermentation dynamics of the prickly pear. Prickly pear was chopped up and 250 g were placed in 500 ml flasks with 1 % of yeast. It was incubated for 24, 48, 72 and 96 h at 32 and 28 °C for K. marxianus and S. cerevisiae respectively. Dry samples of fermented prickly pear were analysed for dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin (L) and in vitro true digestibility of the DM (IVTDDM). The data obtained were analysed with a completely random design and a 2 x 5 factorial arrangement with repeated measurements. Interactions were observed between the type of yeast x fermentation time for DM, CP, IVTDDM, NDF, ADF and L (P < 0.05). According to the results obtained, the best nutritional characteristics in the fermented prickly pear were obtained at 48 h and 96 h with 5. cerevisiae and K. marxianus, respectively.

Palabras llave : Prickly pear; solid state fermentation; yeast; nutritional quality.

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