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Revista de la Facultad de Medicina Veterinaria y de Zootecnia
versão impressa ISSN 0120-2952
Resumo
RAMIREZ-NAVARRO, V. M.; PENUELA-SIERRA, L. M.; GARCIA-SAAVEDRA, Y. M. e PEREZ-RUBIO, M. D. R.. Organoleptic, nutritional, microbiological characterization and in vitro digestibility of silage with different levels of inclusion of food waste. Rev. Med. Vet. Zoot. [online]. 2019, vol.66, n.3, pp.245-259. ISSN 0120-2952. https://doi.org/10.15446/rfmvz.v66n3.84261.
Aim:
characterize organoleptic, nutritional, microbiological and in vitro digestibility of food waste silage collected in a restaurant of a technical and technological studies center with harvest by-products.
Metodology:
it has been make organoleptic analysis, microbiologic, proximal composition, in vitro digestibility of silages with different levels of inclusion of food waste.
Results:
it is evidenced characteristics of smell, color and texture optimal so as to palatability, favorable nutritional values for 30, 35 and 40% inclusion of waste, low protein levels, but with hight energy levels superior to corn, sorghum and soybeans. The dry mater in vitro digestibility in vitro de la materia seca (DIVMS) was better for 35% inclusión. Moreover, In addition, the UFC/g colony forming units for 21th day was 1 X101 (Escherichia coli), that conforms to the standards for animal feed.
Conclusions:
to use silages with 35% inclusion of food waste may be one important tool of supplementation for swine feeding.
Palavras-chave : In vitro digestibility; Food Waste; Silage; Supplementation.
