Quantification of protein quality from fermented mix of orange bagasse, yeast and nitrogen additives to enhance its nutritive value

Abstract

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

Design/methodology/approach: The experimental design used was a Randomized Complete Block Design with repeated measures. Four     bagasse-based treatments were evaluated: Treatment 1: orange bahasse 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 taken to measure physicochemical, nutritional, and microbiological variables at times 0, 2, 4, 6, 24, 48, and 72 h of fermentation. Statistical analysis was performed using SAS 9.4's Proc Glimmix 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 possible 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 real animal attest is advised.

Findings/conclusions: The bagasse fermented with the additives showed a greater tendency toward higher protein, although without significant differences, which highlights its potential as a food diet ingredient.