Quantification of protein quality in a fermented mixture of orange bagasse, yeast and nitrogen additives to enhance nutritional quality

Resumen

Objective: To gauge the protein quality of a mixture of orange bagasse fermented with yeast and nitrogen compounds in order to determine its potential as an ingredient for animal diets.

Design/methodology/approach: The experimental design was a randomized complete block design with repeated measures. Four     bagasse-based treatments were evaluated: Treatment 1: orange bagasse without additives; Trt 2: pulp + 200 g yeast + 60 g urea + 8 g (NH₄)₂SO₄; Trt 3: pulp + 100 g yeast + 30 g urea + 4 g (NH₄)₂SO₄; Trt 4: pulp + 50 g yeast + 15 g urea + 2 g (NH₄)₂SO₄. All treatments were mixed with 2 L of water per 10 kg of orange bagasse. Thus, 200 g samples were selected to measure physicochemical, nutritional, and microbiological variables at 0, 2, 4, 6, 24, 48, and 72 h of fermentation. Statistical analysis was performed using Proc Glimmix in SAS 9.4, and a Tukey mean comparison (α = 0.05).

Results: Trt 3 showed higher protein content, achieving a value of up to 18.55% at 48 h, suggesting a positive effect of the combined addition of yeast, urea, and ammonium sulfate.

Limitations of study/implications: The evaluation was only conducted at the ingredient level (bagasse); however, in vitro or in situ tests in animals are recommended.

Findings/conclusions: Bagasse fermented with nitrogen additives showed a greater tendency toward higher protein content, although no significant differences were observed, highlighting its potential as an ingredient in animal feed.