Elaboración de ensilado a partir de torta de palmiste como suplemento nutricional para la alimentación animal

Abstract

The elaboration of silage from palm kernel cake as a nutritional supplement for animal feed was carried out in the Biotechnology Laboratory of the Faculty of Sciences, with residue collected from the Agricultural Extraction Plant "PEXA" located in La Concordia-Santo Domingo, testing different additives to obtain a better fermentation. The research was experimental, elaborating the silage with three additives at different concentrations: Urea (0.6%, 1%), Yogurt (10%, 15%) and Molasses (2%, 4%), in triplicate in plastic containers, at 70% humidity for 30 days at room temperature, controlling the fermentation process every 10 days analyzing pH, Lactic Acid and Molds - Yeasts. Examining the product of the 6 treatments obtained from the palm kernel cake silage, we chose the treatments that gave the best results in the proximal analysis compared to the nutritional requirements for broilers according to INEN 1829, observing that the optimal treatment is the mixture of 2% molasses, 10% yogurt and 0.6% urea. 6%: Protein 13.88%, Fat 3.44%, Moisture 50.16%, Fiber 5.13% and Ash 2.09%, with a decrease in pH and an increase in lactic acid. These last two conditions caused an efficient fermentation. The silage produced complies with the nutritional characteristics of the Standard.