Enriquecimento proteico da palma forrageira e da algaroba por fermentação semissólida.

Abstract

In the Brazilian Northeast climatic conditions in the semi-arid region have harmed and made difficult the raising of animals. During the drought, the lack of forage, associated to the small nutritional value present in the forages, compromises the physical development of the animals. Thus, in an attempt to improve the low levels of protein present in the fodder, some breeders resort to the purchase and use of commercial concentrates that makes the activity uneconomical. Despite being endemic to the Americas, forage palm (Opuntia ficus indica Mill) is found in all continents and has adapted very well to the vegetation of the caatinga, being considered by many the main forage used by the breeders to feed the animals, considering that Provides excellent availability in dry periods in the semi-arid and has a good coefficient of dry matter digestibility and high productivity. However, forage palm has a low protein content when compared to other fodder used as animal feed. Another product widely used as a source of animal feed by breeders is the algaroba pod, which is the fruit of a plant very present in the northeastern semi-arid region known as algarobeira (Prosopis juliflora (SW) DC). However, the use of such fodder exclusively in animal feed is not recommended. Therefore, in order to associate these two products, the objective of this work was to enrich the forage palm and the algaroba by semi-solid fermentation using the yeast (Saccharomyces cerevisiae), to obtain a protein concentrate of animal feed. The forage palm samples and the algaroba pods used in this study were collected at Sítio Malhada do Canto, municipality of Cuité, Paraíba. In order to quantitatively evaluate the influence of the independent variables: algaroba concentration and yeast concentration, on the protein increase, as well as their possible interactions with the minimum experiments, a factorial design was carried out 22 + 2 experiments at the central point, totaling 12 experiments. The semi-solid fermentation at 35 ºC of the forage palm inoculated with 5% of yeast provided a higher protein increase. After 24 h of fermentation, the highest protein increase was 270.0%, corresponding to approximately 3.94 % crude protein. Experiment 4 (5% yeast and 0% algaroba) was the one that presented the highest protein gain, which was reached in a short fermentation period (24 h). The use of yeast in the semi-solid forage palm fermentation associated with the algaroba makes it possible to obtain a protein concentrate, which can later be used by breeders as an alternative source of higher protein potential.