Effect of inclusion of fermented pricly pear with Sacharomyces cerevisiae on the nutritional quality of multi-nutritional blocks

Abstract

To determine the effect of solid-state fermentation on the chemical composition of multinutrient blocks (MB), BM were prepared from cactus fermented with Saccharomyces cereviseae for 48 h. The chemical composition, dry matter digestibility, and metabolizable energy of the BM were determined; the data obtained were analyzed with a completely randomized design using the SAS statistical package. The inclusion of fermented cactus increased the protein content of the BM by 69 %, as well as dry matter digestibility by 26 % and metabolizable energy content by 37 % compared to the control BM in which oat hay was included. Based on the aforementioned results, it is concluded that including fermented cactus in BM is viable because it improves nutritional characteristics and could be offered to grazing cattle.

e2023-12. https://doi.org/10.21929/abanicoboletin/2023.12