Determinación de la calidad nutricional del fermentado de la pulpa de banano (Musa spp), con la adición de dos tipos de cereales; maíz (Zea mays) y salvado de arroz (Oryza sativa).
| dc.contributor.advisor | Mendoza Hidalgo, Edwin Amado | |
| dc.contributor.author | Pérez Tigrero, Jairo Abrahán | |
| dc.date.accessioned | 2024-09-05T17:48:41Z | |
| dc.date.available | 2024-09-05T17:48:41Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/17219 | |
| dc.description | The increasing demand for animal feed and the need to reduce the environmental impact of animal production highlight the urgency of exploring sustainable alternatives. Fermentation of banana pulp, an abundant agricultural byproduct, together with the addition of cereals, presents a promising option. This alternative could not only improve feed efficiency and animal performance, but also reduce costs in the elaboration of a partially balanced reaction. The objective of this research was to evaluate the nutritional quality of fermented banana pulp with the incorporation of two cereals, corn (Zea mays) and rice bran (Oryza sativa); at an inclusion level on the experimental treatments and to analyze the cost benefit on the treatments that will be influenced in the nutritional value, the research is of experimental type using a completely randomized design with factorial arrangement, factor A inclusion of cereals to banana pulp and factor B is aerobic fermentation for 2, 4 and 6 hours. Bromatology analyses show that treatment 6 (50 % banana pupa and 50 % rice bran / with 6 hours of aerobic fermentation) reports a protein of 29,1 %; Based on dry matter in relation to treatment 2 (50 % banana pupa and 50 % corn) with 4 hours of fermentation the value of dry matter is 35,77 %, in changes with the same composition but with the first treatment and the time of 2 hours of fermentation its base in ether (fat) is 3,12 % in the same treatment its value was noticeable in e.l.n.n (non-nitrogenous liquid elements) with an average of 61,51 %. In treatment 6 (50 % banana pupa and 50 % rice bran / with 6 hours of fermentation) it was reported that the value of ashes was 14,56 % and in the same treatment it was found that the value of fibers was 22,30 %. There is evidence that the incorporation of cereals significantly improves the nutritional quality of by-products of banana pulp. | es_ES |
| dc.description | The increasing demand for animal feed and the need to reduce the environmental impact of animal production highlight the urgency of exploring sustainable alternatives. Fermentation of banana pulp, an abundant agricultural byproduct, together with the addition of cereals, presents a promising option. This alternative could not only improve feed efficiency and animal performance, but also reduce costs in the elaboration of a partially balanced reaction. The objective of this research was to evaluate the nutritional quality of fermented banana pulp with the incorporation of two cereals, corn (Zea mays) and rice bran (Oryza sativa); at an inclusion level on the experimental treatments and to analyze the cost benefit on the treatments that will be influenced in the nutritional value, the research is of experimental type using a completely randomized design with factorial arrangement, factor A inclusion of cereals to banana pulp and factor B is aerobic fermentation for 2, 4 and 6 hours. Bromatology analyses show that treatment 6 (50 % banana pupa and 50 % rice bran / with 6 hours of aerobic fermentation) reports a protein of 29,1 %; Based on dry matter in relation to treatment 2 (50 % banana pupa and 50 % corn) with 4 hours of fermentation the value of dry matter is 35,77 %, in changes with the same composition but with the first treatment and the time of 2 hours of fermentation its base in ether (fat) is 3,12 % in the same treatment its value was noticeable in e.l.n.n (non-nitrogenous liquid elements) with an average of 61,51 %. In treatment 6 (50 % banana pupa and 50 % rice bran / with 6 hours of fermentation) it was reported that the value of ashes was 14,56 % and in the same treatment it was found that the value of fibers was 22,30 %. There is evidence that the incorporation of cereals significantly improves the nutritional quality of by-products of banana pulp. | es_ES |
| dc.description.abstract | La creciente demanda de alimentos para animales y la necesidad de reducir el impacto ambiental de la producción animal resaltan la urgencia de explorar alternativas sostenibles. El fermentado de la pulpa de banano, un subproducto agrícola abundante, junto con la adición de cereales, presenta una opción prometedora. Esta alternativa podría no solo mejorar la eficiencia alimentaria y el rendimiento de los animales, sino también reducir los costos en la elaboración de una reacción parcialmente balanceada. el objetivo de la presente investigación fue evaluar la calidad nutricional de la fermentada pulpa de banano con la incorporación de dos cereales maíz (Zea mays) y salvado de arroz (Oryza sativa); en un nivel de inclusión sobre los tratamientos experimentales y analizar el beneficio costo sobre los tratamientos que van estar influenciado en los valor nutricionales, la investigación es de tipo experimental empleando un diseño completamente al azar con arreglo factorial, el factor A inclusión de cereales a la pulpa de banano y el factor B es la fermentación aeróbica durante 2, 4 y 6 horas. Los análisis de bromatologías demuestran que el tratamiento 6 (50 % pupa de banano y 50 % salvado de arroz / con 6 horas de fermentación aeróbica) reportan una proteína de 29,16 %; en base a materia seca en relación al tratamiento 2 (50 % pupa de banano y 50 % maíz) con 4 horas de fermentación el valor de materia seca es de 35,77 % ,en cambios con las mismas composición pero con el primer tratamientos y el tiempo de 2 horas de fermentación su base en ext.etereo (grasa) es 3,12 % en el mismo tratamiento su valor fue notorio en e.l.n.n (elementos líquidos no nitrogenado) con una promedio de 61,51 % ., en el tratamientos 6 (50 % pupa de banano y 50 % salvado de arroz / con 6 horas de fermentación) se reportó que el valor de cenizas fue de 14,56 % y en el mismo tratamiento se pudo constatar que el valor de la fibras fue de 22,30 %. Queda evidencias que la incorporación de los cereales mejoras significativamente la cálida nutricional de subproductos de la pulpa de banano. | es_ES |
| dc.format.extent | 67 | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2024 | es_ES |
| dc.rights | Atribución-NoComercial-SinDerivadas 3.0 Ecuador | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ | * |
| dc.subject | Aeróbico | es_ES |
| dc.subject | Fermentación | es_ES |
| dc.subject | Banano | es_ES |
| dc.subject | Maíz | es_ES |
| dc.title | Determinación de la calidad nutricional del fermentado de la pulpa de banano (Musa spp), con la adición de dos tipos de cereales; maíz (Zea mays) y salvado de arroz (Oryza sativa). | es_ES |
| dc.type | bachelorThesis | es_ES |
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