MACEDO, A. D. B.; MACEDO, ANTONIO DANIEL BURITI DE; MACEDO, ANTÔNIO DANIEL BURITI DE; http://lattes.cnpq.br/3800378528298098; MACEDO, Antonio Daniel Buriti de.
Resumo:
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.