Fermentación aeróbica de polvillo de arroz con Saccharomyces cerevisiae para alimentación porcina Aerobic fermentation of rice bran with Saccharomyces cerevisiae for pig feeding
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La alimentación porcina requiere opciones que permitan aprovechar materias primas disponibles y reducir el desperdicio de subproductos agrícolas. Este estudio evaluó la fermentación aeróbica del polvillo de arroz con Saccharomyces cerevisiae y melaza, considerando diferentes niveles de fosfato de potasio. Se trabajó con cinco tratamientos: T0 sin fosfato de potasio, y T1, T2, T3 y T4 con 0,2; 0,4; 0,6 y 0,8 % de fosfato de potasio, respectivamente. El crecimiento de la levadura se midió mediante absorbancia a 600 nm. Además, se analizaron humedad, proteína cruda, fibra cruda, cenizas y pH del sustrato fermentado. En la evaluación inicial, T1 presentó la mayor absorbancia a las 12 horas, seguido por T0; por ello, ambos tratamientos fueron considerados para los análisis posteriores. Durante la fermentación, T1 mostró mayor contenido de proteína cruda y cenizas en comparación con T0, especialmente a las 32 y 40 horas. En la relación beneficio-costo, T0 registró un valor de 1,63 y T1 de 1,59. Estos resultados muestran que la fermentación del polvillo de arroz con levadura modifica la composición del sustrato y permite comparar el efecto del fosfato de potasio frente al tratamiento control
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