Enriquecimento proteico da palma forrageira e do sisal por fermentação semissólida.

Abstract

Thc performance of livcstock in the semiarid region of northcastern Brazil has been limited by the low availability of fodder. especially during periods of prolonged drought and inadequate animal management. poor use of existing forage resources in the region and the high costs of commercial pet food. Thus. the spineless cactus (Opuntia fic:us indica Mill) and sisal (Agat·e 5isalana Perrine) are viable alternatives found to be used at any time of year, even during the dry season. These forages are characterized by presenting Jow protein leveis when compared to other forages, may bring negative consequences to the herd when it is the exclusive use and is recommended to prO\ ide them always associated with a protein supplement in animal diet. Thc objective of this work was to study the protein enrichment process of the cactus pear and sisal for semisolid fermentation using the yeast Saccharomyces cerevisiae. in order to produce a protein supplement for animal feed evaluating the initial concentration o f yeast and concentration of sisal on the content protein, applying the experimental design and the response surface methodology. The experiments were conducted at the Laboratory of Biochemistry and Biotcchnology (UFCG/ CES). The collection of materiais was held at the site Bom Sucesso, Sossego/PB. Paim racquets were collected according to the harvest traditionally made in the region, collecting those that had plant health. Sisal leaves were removed and collected from the pseudostem plant. inside the central bulge. Ncxt, these materiais were taken to the laboratory to be processed. resulting in a mucilage. The semisolid fermentation (SSF) were batch systcm. using bioreactors rectangular plastic. The bioreactors were placed in circulation forced air oven at 35 °C for 72 hours. We evaluated the different initial concentrations of yeast (1. 3 and 5%) and sisal concentration (0, 50 and 100%) compared to bulk substrate. There was an evaluation of the variables studied and it was observed that, with confidence levei of 95% and an R2 of 0.94, highcr protein increase (135.73%) was obtained with addition of 5% yeast and concentration of 100% sisal. after 24 hours of fcrmentation.