Chemical composition, in vitro gas production and energetic value of prickly pear fermented with and without Kluyveromyces marxianus

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dc.contributor.authorBerumen, Leslie
dc.contributor.authorPáez, Jesús
dc.contributor.authorSoto, Nicolas O.
dc.contributor.authorMurillo, Manuel
dc.contributor.authorHerrera, Esperanza
dc.contributor.authorMuro, Alberto
dc.date.accessioned2024-05-29T18:46:57Z
dc.date.available2024-05-29T18:46:57Z
dc.date.issued2015-11-25
dc.description.abstractThe aim of this study was to characterize the chemical composition, in vitro gas production and energetic value of prickly pear during solid state fermentation (SSF) with Kluyveromyces marxianus. Prickly pear was incubated in SSF at 28°C for 0, 24, 48, 72, 96 and 120 h without and inoculation with K. marxianus. The fermented cactus pear samples were dried at 55°C for 24 h, to determine the percent of dry matter (DM), crude protein (CP), neutral detergent fibre (NDF) and acid detergent fibre (ADF). The volume of gas was recorded at 0, 3, 6, 9, 15, 24, 36, 48, 72 and 96 h and the parameters of in vitro gas production were obtained from the model: A= b*(1-e-c(t-L)). In vitro gas production at 24 h was utilized for estimation of metabolizable energy (ME) and short chain fatty acid (SCFA). Data were analyzed as a completely randomized design with a 2x6 factorial arrangement of treatments. The SSF in presence of K. marxianus increases the CP, maximum gas production (b), constant rate of gas production (c), ME and SCFA of prickly pear (P<0.05) but decreases NDF and ADF contents (P<0.05). We conclude that SSF with K. marxianus significantly improvement nutritional quality of prickly pear and may even promote animal performance.
dc.identifier.issn1314-6246
dc.identifier.urihttps://doi.uni-plovdiv.bg/handle/store/152
dc.language.isoen
dc.publisherPlovdiv University Press “Paisii Hilendarski”
dc.subjectprickly pear
dc.subjectKluyveromyces marxianus
dc.subjectsolid state fermentation
dc.subjectnutritional quality
dc.subjectin vitro gas production
dc.titleChemical composition, in vitro gas production and energetic value of prickly pear fermented with and without Kluyveromyces marxianus
dc.typeArticle
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