Caracterizacion Del Proceso Fermentativo De Ensilajes De Residuos Organicos De Plantas Procesadoras De Pina ( Ananas Comosus) Y China (citrus Sinensis) Y Su Evaluacion En Dietas Para Ovinos

Resumen del Libro

Three experiments were conducted to evaluate the fermentative characteristics, nutritional value, and aerobic stability of organic residues from fruit processing plants. Pineapple (Ananas comosus) and orange (Citrus sinensis) residues were fermented in laboratory micro-silos constructed with PVC for 0, 4, 7, 11, 29 and 65 days with a complete randomized design (CRD). Triplicate samples from each residue and fermentation period (d) were analyzed for pH, microbial succession [coliforms, (C), lactic acid-producing bacteria, (LAPB), molds and yeast, (MY)], chemical composition, and fermentation end-products. Data were analyzed using the GLM procedure of SAS and Bonferroni t-test for comparison of means. (Abstract shortened by UMI.)