Food preparation for carrot-based cattle (<i>Daucus carota</i> L.) using solid state fermentation for an eco-efficient alternative Elaboración de un alimento para ganado bovino a base de zanahoria (Daucus carota L.) mediante fermentación en estado sólido como una alternativa ecoeficiente

Abstract

Livestock feeding must use sustainable strategies because of the pressure exerted on natural resources seen with concentrated feed; solid state fermentation (FES) allows for the design of foods with less environmental impact because of the action of efficient microorganisms that enrich the residues of crops and flours with a low nutritional value. The objective of this research was to create a carrot-based FES (Daucus carota L.) food in combination with other ingredients as an alternative for cattle feed; for this, three solid-state fermented products (72 hours) were obtained with the inclusion of carrot (FES 1 [control], FES 2 [without repel of wheat] and FES 3 [without coffee husk]). The pH variation was evaluated during the fermentation process, and a compositional analysis and microbiological analysis of the diets were performed. A 4-fold increase in the initial protein value (BP) at 48 hours was obtained, from 4.34 to 19% (FES 1), 17.4% (FES 2) and 14.4% (FES 3) (P≤0.05). The highest growth of total mesophiles at 24 hours was observed with 69×10^-3 UFC/g (FES 1), 120×10^-3 UFC/g (FES 2) and 45×10^-3 UFC/g (FES 3) (P≤0,05); the pH dropped at 96 hours of fermentation of 5.9 (FES 1) (FES 1), 6 (FES 2) and 6.05 (FES 3) at 4.89 (FES 1), 4.91 (FES 2) and 5 (FES 1) FES 3) (P≤0.05), respectively. It was concluded that, with the FES biotechnology, it is possible to use carrot mixed with other raw materials to obtain eco-efficient cattle feed.