DESARROLLO DE ALIMENTO ANIMAL MELAZADO, Y ENRIQUECIDO A PARTIR DE INSUMOS NO-CONVENCIONALES Y SUBPRODUCTOS DE LA CAÑA DE AZÚCAR, PARA ENGORDA DE GANADO BOVINO EN ETAPA DE FINALIZACIÓN

Abstract

The aim of the project, based on the development of a food, based on treacle or molasses, primarily intended for cattle, the molasses provided by “Panuco”, sugar factory located in the state of Veracruz, combined with ingredients unconventional protein and fibrous. In the course of the investigation, was initially developed, various food exploratory mixtures and finally two balanced feeds, which were made using the method of the square of Pearson modified using the property nutrient study, crude protein by looking for the latter a value of 12%. For feed formulation was used: molasses, calcium oxide, pre-mix of vitamins and minerals, sugar cane tops, grass maralfalfa (Pennisetum sp.) And the hydrolyzed by-product of the production of transglutaminase. Exploratory food mixes served to define the previous pretreatment of alkalizing with calcium oxide, and more accurately refine the process sequence. Was determined Bromatological analysis and qualitative-chemical analysis of molasses, where for bromatological analysis were methods used according to Mexican standards and the AOAC standars, and for qualitative-chemical analysis of molasses was used Fourier Transform Infrared Spectroscopy (FT-IR) and X-ray Diffraction (XRD), techniques. For its part, the sugar cane tops was analyzed for crude protein (CP) and moisture according to AOAC 955.04 and AOAC 930.04 standards, respectively. The balanced food, was performed a morphological analysis using Scanning Electron Microscopy (SEM) and Confocal Laser Scanning Microscopy (CLSM) techniques, a qualitative-chemical analysis by FT-IR and basic bromatological analysis (protein, fiber , ash and moisture) according to Mexican standards and AOAC standars. The resulting PC content of foods is adequate for fattening beef cattle in the stage of completion. According to the moisture content is acceptable for storage for long periods, in chemical-qualitative and morphological analysis indicate that food is homogenized correctly. The results obtained demonstrate the suitability of the food developed.