WO2006089979A1 - Fermentation of lignofibrous and fibrous substrates used to feed ruminants and monogastrics, using cellulolytic microorganisms - Google Patents

Fermentation of lignofibrous and fibrous substrates used to feed ruminants and monogastrics, using cellulolytic microorganisms Download PDF

Info

Publication number
WO2006089979A1
WO2006089979A1 PCT/ES2006/000003 ES2006000003W WO2006089979A1 WO 2006089979 A1 WO2006089979 A1 WO 2006089979A1 ES 2006000003 W ES2006000003 W ES 2006000003W WO 2006089979 A1 WO2006089979 A1 WO 2006089979A1
Authority
WO
WIPO (PCT)
Prior art keywords
monogastrics
ruminants
food product
preparing
mixtures
Prior art date
Application number
PCT/ES2006/000003
Other languages
Spanish (es)
French (fr)
Inventor
Antonio Carmona Arroyo
Original Assignee
Alimentación Siglo Xxii, S.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Alimentación Siglo Xxii, S.L. filed Critical Alimentación Siglo Xxii, S.L.
Publication of WO2006089979A1 publication Critical patent/WO2006089979A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K30/00—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs
    • A23K30/10—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder
    • A23K30/15—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging
    • A23K30/18—Processes specially adapted for preservation of materials in order to produce animal feeding-stuffs of green fodder using chemicals or microorganisms for ensilaging using microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/32—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from hydrolysates of wood or straw
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/10—Feeding-stuffs specially adapted for particular animals for ruminants
    • A23K50/15—Feeding-stuffs specially adapted for particular animals for ruminants containing substances which are metabolically converted to proteins, e.g. ammonium salts or urea
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the present invention falls within the field of the use of a controlled industrial fermentation process, by conditioning a straw or other lignofibrous substrate with the addition of a nitrogen source, seeded with a specific digestive flora , cellulolytic flora, and the application of anaerobic conditions.
  • Plant cells are composed of
  • cellular contents which are the nutrients that are found inside the plant cells: carbohydrates, proteins and fats, very digestible, that are protected by the "cuticles or cell walls” composed of hemicelluloses, celluloses, lignin, cutin, etc. Said cell walls are totally indigestible for monogastrics, while in the case of ruminants the first two are digestible thanks to the fermentative activity of the rumen, and the possibility of crushing the hard cell walls through a second chewing, which allows them to digest and use most of the cell walls.
  • Ruminants have adapted their digestive system to transform their stomach into an improved fermentation tank, in which thanks to the activity of many bacteria, fungi and infusions, and conditions of absence of oxygen, regulated temperature, pH control, adequate humidity, its ability to regurgitate raw foods for a second chewing, etc., manage to degrade and digest plant fibers to transform them into absorbable volatile fatty acids through the villi of the rumen wall, which are the main source of metabolizable energy of these animals. Also, these bacteria are able to synthesize their own proteins from non-protein nitrogen sources such as urea, biuret, or other ammonia-generating products (proteosynthetic activity). This allows the microbial flora to maintain its very intense reproductive capacity.
  • the fermentation of fibrous foods and by-products is intended to mimic the conditions that exist inside the stomach of ruminants, to predict and enrich these foods, following modern silage techniques.
  • a totally anaerobic medium is created that, in addition, allows a perfect conservation of the fermented mass for months or years, producing an increase in the metabolizable energy of its dry matter and its protein content rich in amino acids.
  • the resulting product can be offered to the animals in the form of complete rations for maintenance, or serve as a support fiber by adding concentrates, in case of high productive needs of milk or meat.
  • a nitrogen source that can be used as a basis for protein synthesis is necessary.
  • this source must be ammonia or a source capable of transforming into ammonia.
  • microbial development in the substrate would not be possible, if we do not provide it with a degree of humidity. This level of humidity is between very wide margins, at least and so that the Fermentation is energetic, 35% is needed, but it can far exceed 80%.
  • the medium has become a dysgenesic for microbial life, so that microorganisms that do not have the ability to sporulate die, while those that form spores acquire this form of resistance and remain in a latent life form for months or years, until which, once consumed by the animals, hatch again in the favorable environment inside the rumen, and collaborate in digestion with the natural microbial flora. Many of the enzymes that were produced during fermentation remain active and continue their action during this new phase of digestion.
  • Another aspect to consider in the preparation of a food intended for ruminants is the size of plant fibers.
  • the cellulase that produces the microbial flora to digest the celluloses does not diffuse in the medium, but it is necessary the physical contact of the external membrane of the microorganisms with these nutrients so that their hydrolysis takes place.
  • the access of germs to cellulose is hindered.
  • ruminants need an adequate size of long fiber to slow down their speed of transit in the rumen, so that they do not escape quickly and prevent their total digestion, and that rumination is not impossible, necessary to incorporate large amount of saliva that acts as a buffer to prevent ruminal acidosis.
  • the straw must have a length between 3 cm and 8 era, although whatever its size would be attacked by cellulolytic microorganisms.
  • the strong bonds that bind lignin are hydrolyzed to the carbohydrates of vegetable fibers, which allows the attack of said carbohydrates by cellulolytic enzymes and their degradation to assimilable compounds.
  • the flora transforms the ammonia into its own proteins that will be digested by the ruminant, which gradually decreases the alkalinity of the mass until the pH is at an acid level between 4 and 5, which prevents its deterioration over time, while producing a increased digestibility of dough and digestible protein.
  • no gases are produced, or they are very scarce, so that the loss of dry matter is practically zero.
  • by strongly increasing the digestibility of the substrate it also increases its energy content for further digestive use.
  • the lactic flora is unable to produce spores as a form of resistance, so once the mass has been acidified, the germs stop reproducing and die, because the conditions of the environment become dysgenetic.
  • cellulolytic flora when the mass is too acidic, forms spores that can remain dormant for years until the conditions of the environment revitalize them again.
  • the present invention relates to a process for preparing a food product for ruminants and monogastrics, characterized in that it comprises the fermentation of fibrous and lignofibrous substrates by means of cellulolytic microorganisms.
  • Said fibrous and lignofibrous substrates are preferably selected from vegetable fibers (cereal straws such as wheat, barley, oats, rye, triticale, rice, corn canes, sorghum or mixtures of the above) and agricultural crop residues (olive and orchard leaves and ramones, and mixtures thereof), or mixtures thereof.
  • Said process further comprises adding a source of ammonia such as pure anhydrous ammonia, ammonia in aqueous solution, ammoniacal salts such as ammonium chloride, urea, biuret, or mixtures of the foregoing.
  • a source of ammonia such as pure anhydrous ammonia, ammonia in aqueous solution, ammoniacal salts such as ammonium chloride, urea, biuret, or mixtures of the foregoing.
  • This process of preparing a food product for ruminants and monogastrics is characterized in that it may comprise incorporating a degree of moisture to the substrate between 25% and 85%, and preferably this humidity range is between 40% and 50%. As the humidity increases, the fermentation of the substrate is facilitated, and its duration is shortened. Moisture can be incorporated into the substrate using wet by-products or simply by adding water.
  • these fibrous and lignofibrous substrates are chopped and ground, so that they preferably have a length of between 3cm and 8cm, to favor the action of germs and digestion by cattle. Furthermore, according to a preferred embodiment, this process comprises adding industrial by-products such as by-products of the beer industry.
  • bagasse fresh yeasts, malt rootlets, and mixtures thereof
  • sugar industry fresh beet pulps, leaves, crowns and rabillos, sugarcane and sugarcane leaves, molasses, and mixtures thereof
  • mill wheat and cereal husks, seeds and husks of cotton, sunflower husks and seeds, bran, and mixtures thereof
  • viticulture silk, pulps, grape marc, and mixtures thereof
  • oils pomace, olive pulps, and mixtures of them
  • by-products of the garden and its waste by-products of the tomato industry, destr ⁇ os and bell peppers, and mixtures of them
  • fresh citrus pulps capsules and cotton linters, and mixtures of all of the above.
  • the immediate isolation of the substrate from the air medium is necessary after sowing with cellulolytic microorganisms, preferably by silage at high pressure and with absolute tightness of the product.
  • the necessary pressure conditions would be the same as in a traditional silage, depending on the raw material and the percentage of humidity, and it is understood that one skilled in the art would be able to establish it in each case. It is necessary to use the silage system of the substrate because this system is the only one in which oxygen is eliminated, which is an indispensable condition for the fermentation process.
  • said fermentation preferably lasts between 1 and 2 months, at which time the Product pH is below 6 (indicating the end of fermentation) and consumption can be initiated.
  • the present method of preparing a food product for ruminants and monogastrics is characterized according to a preferred embodiment, because it comprises: chopping and crushing fibrous and lignofibrous substrates, so that they have a length of between 3cm and 8cm, incorporating a source of ammonia, the addition of industrial by-products, the incorporation of humidity between 25% and 85%, sow cellulolytic microorganisms, - ensile the product under high pressure guaranteeing its absolute tightness, and the fermentation of said product during a period of 1 to 2 months .
  • the food product itself obtained by the procedure described above can be used as a source of cellulolytic microorganisms for ⁇ future fermentation procedures.
  • the present invention also relates to a food product for ruminants and monogastrics characterized in that it comprises fibrous and lignofibrous substrates fermented by cellulolytic microorganisms.
  • Said substrates are preferably selected from vegetable fibers, agricultural crop residues and mixtures thereof, and, in a preferred embodiment, these substrates are chopped and crushed, the optimum length obtained being between 3cm and 8cm.
  • This food product comprises, in a preferred embodiment, a source of ammonia.
  • this product may contain a moisture content of between 25% and 85%, and preferably between 40% and 50%.
  • a preferred embodiment of said product also includes industrial by-products in its composition.
  • each feedstock and each product require different treatment, and many can l 'fermented alone or mixed with straw and / or other byproducts.
  • This example compares the analytical composition of the straws as they are collected, and those that have been fermented using cellulolytic microorganisms obtained by the procedure described in Patent Application No. P200500017, as well as their contents in energy, protein and ingestion capacity. .
  • fermented wheat straw a composition is prepared having 50% straw (chopped and crushed to a size between 3cm and 8cm), 47% water and 3% urea. That is, as a source of ammonia, urea containing 46% nitrogen is used, so that each ton of this mixture contains 138 grams of nitrogen. Finally, 0.5 kg of cellulolytic microorganisms is added to each composition per ton, silage is carried out and fermentation is allowed to occur for 2 months. The growth in energy is huge. It goes from 0.18 to 0.63 UFL, which represents 350% more. Voluntary intake (IMS per kg of metabolic weight) goes from 27g to 65g, which represents an increase of 240%. Finally, to get cattle to eat .1 UFL, they need to ingest 5.55 kg of normal straw, while fermented straw only needs 1.58 kg.
  • TDN total digestible nutrients
  • LAD lignin acid detergent
  • PDIE digestive intestinal energy protein
  • PDIN digestive intestinal nitrogen protein
  • IMS / Pm 0.75g Dry matter intake / metabolic weight 0.75g

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Animal Husbandry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Physiology (AREA)
  • Birds (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Sustainable Development (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Fodder In General (AREA)
  • Feed For Specific Animals (AREA)

Abstract

The invention relates to a method of obtaining a food product for ruminants and monogastrics, comprising fermentation using cellulolytic germs from fibrous and lignofibrous substrates in order to increase the nutritional value thereof. The invention also relates to a product which is used to feed ruminants and monogastrics and which is characterised in that it comprises fibrous and lignofibrous substrates that are fermented using cellulolytic microorganisms.

Description

FERMENTACIÓN DE SUSTRATOS FIBROSOS Y LIGNOFIBROSOS PARA FERMENTATION OF FIBROSO AND LIGNOFIBROSUS SUBSTRATES FOR
ALIMENTACIÓN DE RUMIANTES Y MONOGÁSTRICOS, MEDIANTEFEEDING OF RUMINANTS AND MONOGASTRICS, THROUGH
MICROORGANISMOS CELULOLÍTICOS .CELLULOLYTIC MICROORGANISMS.
CAMPO TÉCNICO DE LA INVENCIÓN La presente invención se engloba dentro del campo de la utilización de un proceso de fermentación industrial controlada, mediante el acondicionamiento de un sustrato de pajas u otros lignofibrosos con la adición de una fuente de nitrógeno, sembrado con una flora digestiva específica, la flora celulolítica, y la aplicación de condiciones anaerobias. ESTADO DE LA TÉCNICA ANTERIOR A LA INVENCIÓNTECHNICAL FIELD OF THE INVENTION The present invention falls within the field of the use of a controlled industrial fermentation process, by conditioning a straw or other lignofibrous substrate with the addition of a nitrogen source, seeded with a specific digestive flora , cellulolytic flora, and the application of anaerobic conditions. STATE OF THE PRIOR ART OF THE INVENTION
Las células vegetales están compuestas por losPlant cells are composed of
"contenidos celulares", que son los nutrientes que se encuentran en el interior de las células vegetales: carbohidratos, proteínas y grasas, muy digestibles, que están protegidos por las "cutículas o paredes celulares" compuestas por hemicelulosas, celulosas, lignina, cutina, etc. Dichas paredes celulares resultan totalmente indigestibles para los monogástricos, mientras que en el caso de los rumiantes las dos primeras resultan digestibles gracias a la actividad fermentativa del rumen, y a la posibilidad de triturar mediante una segunda masticación las duras paredes celulares, lo que les permite digerir y utilizar la mayor parte de las paredes celulares ."cellular contents", which are the nutrients that are found inside the plant cells: carbohydrates, proteins and fats, very digestible, that are protected by the "cuticles or cell walls" composed of hemicelluloses, celluloses, lignin, cutin, etc. Said cell walls are totally indigestible for monogastrics, while in the case of ruminants the first two are digestible thanks to the fermentative activity of the rumen, and the possibility of crushing the hard cell walls through a second chewing, which allows them to digest and use most of the cell walls.
Los rumiantes han adaptado su aparato digestivo para transformar su estómago en un perfeccionado tanque de fermentaciones, en el que gracias a la actividad de multitud de bacterias, hongos e infusorios, y a las condiciones de ausencia de oxígeno, temperatura regulada, control del pH, humedad adecuada, su capacidad de regurgitar los alimentos bastos para someterlos a una segunda masticación, etc., logran degradar y digerir las fibras vegetales para transformarlas en ácidos grasos volátiles absorbibles a través de las vellosidades de la pared rumial, que son la principal fuente de energía metabolizable de estos animales. Asimismo, estas bacterias son capaces de sintetizar sus propias proteínas a partir de fuentes de nitrógeno no proteicas como urea, biuret, u otros productos generadores de amoniaco (actividad proteosintética) . Esto permite a la flora microbiana mantener su intensísima capacidad reproductiva. Además, sintetizan importantes cantidades de vitaminas, sobre todo el complejo B y de otros factores de crecimiento, los cuales junto con la digesta y los cuerpos microbianos generados durante la fermentación rumial, pasan al cuajar e intestino, donde serán digeridos, absorbidos y utilizados por la bioquímica metabólica de los animales.Ruminants have adapted their digestive system to transform their stomach into an improved fermentation tank, in which thanks to the activity of many bacteria, fungi and infusions, and conditions of absence of oxygen, regulated temperature, pH control, adequate humidity, its ability to regurgitate raw foods for a second chewing, etc., manage to degrade and digest plant fibers to transform them into absorbable volatile fatty acids through the villi of the rumen wall, which are the main source of metabolizable energy of these animals. Also, these bacteria are able to synthesize their own proteins from non-protein nitrogen sources such as urea, biuret, or other ammonia-generating products (proteosynthetic activity). This allows the microbial flora to maintain its very intense reproductive capacity. In addition, they synthesize important amounts of vitamins, especially the B complex and other growth factors, which together with the digesta and the microbial bodies generated during rumial fermentation, pass to the curd and intestine, where they will be digested, absorbed and used by The metabolic biochemistry of animals.
La fermentación de alimentos fibrosos y subproductos, objeto de la presente invención, pretende imitar las condiciones que existen en el interior del estómago de los rumiantes, para predigerir y enriquecer estos alimentos, siguiendo modernas técnicas de ensilaje. Así, se crea un medio totalmente anaerobio que, además, permite una perfecta conservación de la masa fermentada durante meses o años, produciéndose un aumento de la energía metabolizable de su materia seca y de su contenido en proteína rica en aminoácidos. De esta forma, el producto resultante se puede ofrecer a los animales en forma de raciones completas para su mantenimiento, o servir como fibra de soporte añadiéndole concentrados, en caso de necesidades productivas elevadas de leche o carne.The fermentation of fibrous foods and by-products, object of the present invention, is intended to mimic the conditions that exist inside the stomach of ruminants, to predict and enrich these foods, following modern silage techniques. Thus, a totally anaerobic medium is created that, in addition, allows a perfect conservation of the fermented mass for months or years, producing an increase in the metabolizable energy of its dry matter and its protein content rich in amino acids. This In this way, the resulting product can be offered to the animals in the form of complete rations for maintenance, or serve as a support fiber by adding concentrates, in case of high productive needs of milk or meat.
Serla imposible producir una fermentación in vi tro fuera del estómago del rumiante, si previamente no se ha acondicionado el sustrato con los alimentos adecuados para permitir un importante crecimiento microbiano en el seno de la masa de fermentación. Se trata de crear un medio de cultivo eugenésico, en el que los microorganismos sembrados se reproduzcan en cantidad suficiente, y que, mediante su actividad enzimática, puedan digerir y degradar los nutrientes del sustrato, la celulosa y hemicelulosa, a hidratos de carbono más sencillos. Una vez ingeridos por el ganado, estos productos serán bien absorbidos a nivel rumial, ácidos grasos volátiles como el acético, propiónico y butírico, o bien serán digeridos en mayor grado, junto con los propios microorganismos, en el cuajar, para su posterior absorción intestinal.It would be impossible to produce a fermentation in vitro outside the stomach of the ruminant, if the substrate has not previously been conditioned with adequate food to allow significant microbial growth within the fermentation mass. It is about creating a eugenic culture medium, in which the sown microorganisms reproduce in sufficient quantity, and that, through their enzymatic activity, can digest and degrade the nutrients of the substrate, cellulose and hemicellulose, to simpler carbohydrates . Once ingested by cattle, these products will be well absorbed at the rumial level, volatile fatty acids such as acetic, propionic and butyric, or they will be digested to a greater extent, together with the microorganisms themselves, in the curd, for later intestinal absorption .
Para obtener dicho medio eugenésico, es necesaria la presencia de una fuente de nitrógeno que pueda ser utilizada como base para la síntesis proteica. En el caso de los microorganismos celulolíticos, esta fuente debe ser amoniaco o una fuente capaz de transformarse en amoniaco. Además, no sería posible el desarrollo microbiano en el sustrato, si no lo dotamos de un grado de humedad. Este nivel de humedad está comprendido entre márgenes muy amplios, como mínimo y para que la fermentación sea enérgica, se necesita un 35%, pero puede llegar a sobrepasar ampliamente el 80%.In order to obtain said eugenic medium, the presence of a nitrogen source that can be used as a basis for protein synthesis is necessary. In the case of cellulolytic microorganisms, this source must be ammonia or a source capable of transforming into ammonia. In addition, microbial development in the substrate would not be possible, if we do not provide it with a degree of humidity. This level of humidity is between very wide margins, at least and so that the Fermentation is energetic, 35% is needed, but it can far exceed 80%.
Una vez alcanzado el máximo crecimiento, dicho crecimiento tiende a paralizarse, bien por agotamiento de los nutrientes, o bien porque los productos del metabolismo secretados al medio resultan tóxicos e impiden su crecimiento. De este modo, el proceso fermentativo se ralentiza primero, para cesar completamente cuando ha transcurrido tiempo suficiente. El medio se ha convertido en disgenésico para la vida microbiana, de forma que los microorganismos que no tienen capacidad de esporular mueren, mientras que los que forman esporas, adquieren esta forma de resistencia y permanecen en forma de vida latente durante meses o años, hasta que, una vez consumidos por los animales, eclosionan de nuevo en el medio favorable del interior del rumen, y colaboran en la digestión con la flora microbiana natural. Muchos de los enzimas que se produjeron durante la fermentación, permanecen activos y continúan su acción durante esta nueva fase de digestión.Once the maximum growth is reached, said growth tends to be paralyzed, either due to nutrient depletion, or because the metabolism products secreted to the environment are toxic and prevent their growth. In this way, the fermentation process slows down first, to cease completely when sufficient time has elapsed. The medium has become a dysgenesic for microbial life, so that microorganisms that do not have the ability to sporulate die, while those that form spores acquire this form of resistance and remain in a latent life form for months or years, until which, once consumed by the animals, hatch again in the favorable environment inside the rumen, and collaborate in digestion with the natural microbial flora. Many of the enzymes that were produced during fermentation remain active and continue their action during this new phase of digestion.
Otro aspecto a tener en cuenta en la elaboración de un alimento destinado a rumiantes, es el tamaño de las fibras vegetales. La celulasa que produce la flora microbiana para digerir las celulosas, no se difunde en el medio, sino que es necesario el contacto físico de la membrana externa de los microorganismos con estos nutrientes para que se produzca su hidrólisis. De esta forma, si usamos la paja entera, tal como se cosecha en el campo, al ser tan dura, larga y resistente, y estar protegida por lignina, el acceso de los gérmenes a la celulosa está dificultado. Así, para obtener mejores resultados en la degradación de los productos lignofibrosos , es conveniente picarlos y triturarlos, incrementando así la superficie de contacto con los microorganismos que llevan a cabo su degradación. A su vez, los rumiantes necesitan de un tamaño adecuado de fibra larga para ralentizar su velocidad de tránsito en el rumen, de forma que no escapen rápidamente del mismo y se impida su total digestión, y que no se imposibilite la rumia, necesaria para incorporar gran cantidad de saliva que actúa como tampón para evitar la acidosis ruminal . Por estas razones la paja debe poseer una longitud comprendida entre 3 cm y 8 era, si bien cualquiera que fuera su tamaño sería atacada por los microorganismos celulolíticos .Another aspect to consider in the preparation of a food intended for ruminants, is the size of plant fibers. The cellulase that produces the microbial flora to digest the celluloses, does not diffuse in the medium, but it is necessary the physical contact of the external membrane of the microorganisms with these nutrients so that their hydrolysis takes place. In this way, if we use the whole straw, as it is harvested in the field, being so hard, long and resistant, and being protected by lignin, the access of germs to cellulose is hindered. Thus, to obtain better results in the degradation of lignofibrous products, it is convenient to chop and crush them, thus increasing the contact surface with the microorganisms that carry out their degradation. In turn, ruminants need an adequate size of long fiber to slow down their speed of transit in the rumen, so that they do not escape quickly and prevent their total digestion, and that rumination is not impossible, necessary to incorporate large amount of saliva that acts as a buffer to prevent ruminal acidosis. For these reasons the straw must have a length between 3 cm and 8 era, although whatever its size would be attacked by cellulolytic microorganisms.
En el ensilado tradicional para la conservación de alimentos húmedos, es requisito indispensable la presencia de cierta cantidad de azúcares sencillos, de modo que las pajas solas, sin incorporación de azúcares o carbohidratos simples, son difíciles de conservar mediante estos métodos . Esto se debe a que en el interior del silo, y gracias a la existencia de estos azúcares, se desarrolla flora láctica de tipo Lactobacillus o Streptococcus lactis, que transforman los azúcares en ácido láctico el cual acidifica la masa fermentada hasta pH muy bajos, de entre 5 y 4 e incluso inferiores, lo que impide el desarrollo de otros tipos de gérmenes que producen putrefacción. Es por tanto, la acidez láctica y el permanecer totalmente aislado de la masa de oxígeno aéreo, lo que permite su conservación. Durante esta fermentación se produce siempre una pérdida del contenido energético de la masa, y una producción de gases (anhídrido carbónico y metano) , con disminución de la materia seca y de la capacidad nutritiva del ensilado .In the traditional silage for the conservation of wet foods, the presence of a certain amount of simple sugars is an indispensable requirement, so that the straws alone, without the incorporation of simple sugars or carbohydrates, are difficult to preserve by these methods. This is because in the interior of the silo, and thanks to the existence of these sugars, lactobacillus or Streptococcus lactis type lactic flora is developed, which converts the sugars into lactic acid which acidifies the fermented mass to very low pH, of between 5 and 4 and even lower, which prevents the development of other types of germs that produce rot. It is therefore, lactic acidity and remaining totally isolated from the air oxygen mass, which allows its conservation. During this fermentation there is always a loss of the energy content of the dough, and a production of gases (carbon dioxide and methane), with a decrease in dry matter and the nutritive capacity of the silage.
El proceso de fermentación con microorganismos celulolíticos es totalmente diferente. Al desarrollarse dichos microorganismos celulolíticos en un medio idóneo con gran contenido en fibras vegetales de alto contenido en celulosa y hemicelulosa, independientemente del grado de lignificación, produce ácidos grasos volátiles, sobre todo acético, y en menor proporción propiónico y butírico, que también disminuyen el pH de la masa fermentada hasta niveles similares a los anteriormente mencionados, garantizando su conservación. En una primera fase de esta fermentación, mediante la actividad enzimática de los gérmenes, se degrada la fuente de amoniaco, lo que alcaliniza la masa fermentada hasta niveles de pH comprendidos entre 8 y 9. Así, se hidrolizan las fuertes uniones que unen la lignina a los carbohidratos de las fibras vegetales, lo que permite el ataque de dichos carbohidratos por los enzimas celulolíticos y su degradación a compuestos asimilables. Para su crecimiento y multiplicación, la flora transforma el amoniaco en sus propias proteínas que serán digeridas por el rumiante, con lo que poco a poco disminuye la alcalinidad de la masa hasta que el pH se sitúa en un nivel ácido de entre 4 y 5, lo que impide su deterioro a lo largo del tiempo, a la vez que produce un aumento de la digestibilidad de la masa y de la proteína digestible. En este proceso fermentativo no se producen gases, o son muy escasos, con lo que la pérdida de materia seca es prácticamente nula. Además, al aumentar fuertemente la digestibilidad del sustrato, también aumenta el contenido energético del mismo para su ulterior utilización digestiva.The fermentation process with cellulolytic microorganisms is totally different. When these cellulolytic microorganisms develop in an ideal medium with a high content of vegetable fibers high in cellulose and hemicellulose, regardless of the degree of lignification, it produces volatile fatty acids, especially acetic, and in a lower proportion propionic and butyric, which also decrease pH of the fermented dough to levels similar to those mentioned above, guaranteeing its preservation. In the first phase of this fermentation, by means of the enzymatic activity of the germs, the source of ammonia is degraded, which alkalizes the fermented mass up to pH levels between 8 and 9. Thus, the strong bonds that bind lignin are hydrolyzed to the carbohydrates of vegetable fibers, which allows the attack of said carbohydrates by cellulolytic enzymes and their degradation to assimilable compounds. For its growth and multiplication, the flora transforms the ammonia into its own proteins that will be digested by the ruminant, which gradually decreases the alkalinity of the mass until the pH is at an acid level between 4 and 5, which prevents its deterioration over time, while producing a increased digestibility of dough and digestible protein. In this fermentative process no gases are produced, or they are very scarce, so that the loss of dry matter is practically zero. In addition, by strongly increasing the digestibility of the substrate, it also increases its energy content for further digestive use.
Adicionalmente, la flora láctica es incapaz de producir esporas como forma de resistencia, por lo que una vez que se ha acidificado la masa, los gérmenes dejan de reproducirse y mueren, porque las condiciones del medio se vuelven disgenésicas. Sin embargo, la flora celulolltica, cuando la masa es demasiado acida, forma esporas que pueden permanecer años en forma de vida latente hasta que las condiciones del medio vuelven a revitalizarlas .Additionally, the lactic flora is unable to produce spores as a form of resistance, so once the mass has been acidified, the germs stop reproducing and die, because the conditions of the environment become dysgenetic. However, cellulolytic flora, when the mass is too acidic, forms spores that can remain dormant for years until the conditions of the environment revitalize them again.
Las transformaciones químicas producidas durante la fermentación son detectables mediante análisis químico del alimento obtenido, y mediante pruebas de alimentación In vivo con animales en granjas de experimentación . DESCRIPCIÓN DETALLADA DE LA INVENCIÓNThe chemical transformations produced during fermentation are detectable by chemical analysis of the food obtained, and by means of in vivo feeding tests with animals on experimental farms. DETAILED DESCRIPTION OF THE INVENTION
La presente invención se refiere a un procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos, caracterizado porque comprende la fermentación de sustratos fibrosos y lignofibrosos mediante microorganismos celulolíticos . Dichos sustratos fibrosos y lignofibrosos están seleccionados preferentemente entre fibras vegetales (pajas de cereales tales como trigo, cebada, avena, centeno, triticale, arroz, cañotes de maíz, sorgo o mezclas de los anteriores) y residuos de cultivos agrícolas (hojas y ramones de olivo y de huerta, y mezclas de ellos) , o mezclas de los mismos. Dicho procedimiento comprende, además, añadir una fuente de amoniaco como puede ser amoniaco anhidro puro, amoniaco en disolución acuosa, sales amoniacales como el cloruro amónico, urea, biuret, o mezclas de los anteriores . Este procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos está caracterizado porque puede comprender incorporar un grado de humedad al sustrato de entre 25% y 85%, y preferentemente este rango de humedad se encuentra entre el 40% y el 50%. A medida que se aumenta la humedad, se facilita la fermentación del sustrato, y se acorta su duración. La humedad puede incorporarse al sustrato usando subproductos húmedos o simplemente añadiendo agua. Según dicho procedimiento se pican y trituran estos sustratos fibrosos y lignofibrosos , de modo que preferentemente poseen una longitud de entre 3cm y 8cm, para favorecer la acción de los gérmenes y la digestión por parte del ganado . Además, según una realización preferente, este procedimiento comprende añadir subproductos industriales como pueden ser subproductos de la industria cerveceraThe present invention relates to a process for preparing a food product for ruminants and monogastrics, characterized in that it comprises the fermentation of fibrous and lignofibrous substrates by means of cellulolytic microorganisms. Said fibrous and lignofibrous substrates are preferably selected from vegetable fibers (cereal straws such as wheat, barley, oats, rye, triticale, rice, corn canes, sorghum or mixtures of the above) and agricultural crop residues (olive and orchard leaves and ramones, and mixtures thereof), or mixtures thereof. Said process further comprises adding a source of ammonia such as pure anhydrous ammonia, ammonia in aqueous solution, ammoniacal salts such as ammonium chloride, urea, biuret, or mixtures of the foregoing. This process of preparing a food product for ruminants and monogastrics is characterized in that it may comprise incorporating a degree of moisture to the substrate between 25% and 85%, and preferably this humidity range is between 40% and 50%. As the humidity increases, the fermentation of the substrate is facilitated, and its duration is shortened. Moisture can be incorporated into the substrate using wet by-products or simply by adding water. According to said procedure, these fibrous and lignofibrous substrates are chopped and ground, so that they preferably have a length of between 3cm and 8cm, to favor the action of germs and digestion by cattle. Furthermore, according to a preferred embodiment, this process comprises adding industrial by-products such as by-products of the beer industry.
(bagazo, levaduras frescas, raicillas de malta, y mezclas de ellos) , de la industria azucarera (pulpas de remolacha frescas, hojas, coronas y rabillos, los cañotes y hojas de las cañas de azúcar, las melazas, y mezclas de ellos) , de la molinería (glumas y cascarillas de cereales, semillas y cascarillas de algodón, semillas y cascarillas de girasol, salvados, y mezclas de ellos), de la viticultura (hollejo, pulpas, orujo de uva, y mezclas de ellos) , de la extracción de aceites (orujo, pulpas de aceituna, y mezclas de ellos) , subproductos de la huerta y sus destríos (subproductos de la industria del tomate, destríos y cascabullos de pimientos, y mezclas de ellos) , pulpas frescas de cítricos, cápsulas y borras de algodón, y mezclas de todos los anteriores.(bagasse, fresh yeasts, malt rootlets, and mixtures thereof), from the sugar industry (fresh beet pulps, leaves, crowns and rabillos, sugarcane and sugarcane leaves, molasses, and mixtures thereof), of the mill (glumes and cereal husks, seeds and husks of cotton, sunflower husks and seeds, bran, and mixtures thereof), of the viticulture (skins, pulps, grape marc, and mixtures thereof), of the extraction of oils (pomace, olive pulps, and mixtures of them), by-products of the garden and its waste (by-products of the tomato industry, destríos and bell peppers, and mixtures of them), fresh citrus pulps, capsules and cotton linters, and mixtures of all of the above.
Para un funcionamiento preferente de dicho procedimiento es necesario el inmediato aislamiento del sustrato del medio aéreo tras la siembra con microorganismos celulolíticos, preferentemente mediante el ensilado a alta presión y con absoluta estanqueidad del producto. Las condiciones de presión necesarias serían las mismas que en un ensilado tradicional, dependientes de la materia prima y el porcentaje de humedad, y se entiende que un experto en la materia sería capaz de establecerla en cada caso. Es necesario utilizar el sistema de ensilaje del sustrato porque este sistema es el único en el que queda eliminado el oxígeno, que es una condición indispensable para el proceso de fermentación.For a preferential operation of this procedure, the immediate isolation of the substrate from the air medium is necessary after sowing with cellulolytic microorganisms, preferably by silage at high pressure and with absolute tightness of the product. The necessary pressure conditions would be the same as in a traditional silage, depending on the raw material and the percentage of humidity, and it is understood that one skilled in the art would be able to establish it in each case. It is necessary to use the silage system of the substrate because this system is the only one in which oxygen is eliminated, which is an indispensable condition for the fermentation process.
Según el procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos mediante la fermentación con microorganismos celulolíticos, dicha fermentación posee preferentemente una duración de entre 1 y 2 meses, momento en el que el pH del producto se sitúa por debajo de 6 (indicando el fin de la fermentación) y puede iniciarse su consumo.According to the process of preparing a food product for ruminants and monogastrics by fermentation with cellulolytic microorganisms, said fermentation preferably lasts between 1 and 2 months, at which time the Product pH is below 6 (indicating the end of fermentation) and consumption can be initiated.
Así, el presente procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos está caracterizado según una realización preferente, porque comprende : picar y triturar sustratos fibrosos y lignofibrosos, de modo que posean una longitud de entre 3cm y 8cm, la incorporación de una fuente de amoniaco, la adición de subproductos industriales, la incorporación de humedad entre el 25% y el 85%, sembrar microorganismos celulolíticos , - ensilar el producto a alta presión garantizando su absoluta estanqueidad, y la fermentación de dicho producto durante un periodo de 1 a 2 meses .Thus, the present method of preparing a food product for ruminants and monogastrics is characterized according to a preferred embodiment, because it comprises: chopping and crushing fibrous and lignofibrous substrates, so that they have a length of between 3cm and 8cm, incorporating a source of ammonia, the addition of industrial by-products, the incorporation of humidity between 25% and 85%, sow cellulolytic microorganisms, - ensile the product under high pressure guaranteeing its absolute tightness, and the fermentation of said product during a period of 1 to 2 months .
Por otra parte, puesto que los microorganismos celulolíticos son capaces de formar esporas una vez que las condiciones del medio se vuelven disgenésicas, puede utilizarse el propio producto alimenticio obtenido por el procedimiento descrito anteriormente, como fuente de microorganismos celulolíticos para< futuros procedimientos de fermentación.On the other hand, since cellulolytic microorganisms are capable of forming spores once the conditions of the medium become dysgenesic, the food product itself obtained by the procedure described above can be used as a source of cellulolytic microorganisms for <future fermentation procedures.
Del mismo modo, la presente invención también se refiere a un producto alimenticio para rumiantes y monogástricos caracterizado porque comprende sustratos fibrosos y lignofibrosos fermentados mediante microorganismos celulolíticos . Dichos sustratos están seleccionados preferentemente entre fibras vegetales, residuos de cultivos agrícolas y mezclas de los mismos, •y, en una realización preferente, estos sustratos se encuentran picados y triturados, siendo la longitud óptima obtenida de entre 3cm y 8cm.Similarly, the present invention also relates to a food product for ruminants and monogastrics characterized in that it comprises fibrous and lignofibrous substrates fermented by cellulolytic microorganisms. Said substrates are preferably selected from vegetable fibers, agricultural crop residues and mixtures thereof, and, in a preferred embodiment, these substrates are chopped and crushed, the optimum length obtained being between 3cm and 8cm.
Este producto alimenticio comprende, en una realización preferente, una fuente de amoniaco. Además, este producto puede contener un grado de humedad de entre 25% y 85%, y preferentemente entre 40% y 50%. Por último, una realización preferente de dicho producto comprende además, subproductos industriales en su composición.This food product comprises, in a preferred embodiment, a source of ammonia. In addition, this product may contain a moisture content of between 25% and 85%, and preferably between 40% and 50%. Finally, a preferred embodiment of said product also includes industrial by-products in its composition.
1 Naturalmente, cada materia prima y cada subproducto requieren un tratamiento distinto, y muchos pueden l' fermentarse solos o en mezclas con pajas y/u otros subproductos. Algunos, como los subproductos de cerveza, o de la industria azucarera, y productos de huerta y sus destríos, contienen un elevado grado de humedad, que debe aprovecharse para proporcionar humedad al sustrato, con lo que éste se enriquece con todos los nutrientes disueltos en ella. De acuerdo con la composición química y nutricional de cada materia a fermentar, se pueden formular raciones específicas para las • distintas especies según su estado de producción. MODO DE REALIZACIÓN DE LA INVENCIÓN 1 Naturally, each feedstock and each product require different treatment, and many can l 'fermented alone or mixed with straw and / or other byproducts. Some, such as the by-products of beer, or the sugar industry, and garden products and their waste, contain a high degree of moisture, which must be used to provide moisture to the substrate, which is enriched with all nutrients dissolved in she. According to the chemical and nutritional composition of each material to ferment, they can be formulated specific rations for different species according to their status • Production. EMBODIMENT OF THE INVENTION
La presente invención se ilustra adicionalmente mediante el siguiente ejemplo en modo alguno limitativo. EJEMPLOThe present invention is further illustrated by the following example in some limiting way. EXAMPLE
Este ejemplo compara la composición analítica de las pajas tal como se recolectan, y las que han sido fermentadas usando microorganismos celulolíticos obtenidos mediante el procedimiento descrito en la Solicitud de Patente n° P200500017, así como sus contenidos en energía, proteína y su capacidad de ingestión.This example compares the analytical composition of the straws as they are collected, and those that have been fermented using cellulolytic microorganisms obtained by the procedure described in Patent Application No. P200500017, as well as their contents in energy, protein and ingestion capacity. .
En la realización según la presente invención, denominada paja de trigo fermentada, se prepara una composición que posee un 50% de paja (picada y triturada hasta un tamaño de entre 3cm y 8cm) , 47% de agua y 3% de urea. Es decir, como fuente de amoniaco se utiliza la urea que contiene un 46% de nitrógeno, de modo que cada tonelada de esta mezcla contiene 138 gramos de nitrógeno. Finalmente, a esta composición se añade 0,5 kg de microorganismos celulolíticos por cada tonelada, se lleva a cabo el ensilado y se permite que se produzca la fermentación durante 2 meses . El crecimiento en energía es enorme. Pasa de 0,18 a 0,63 UFL, lo que representa un 350% más. La ingestión voluntaria (IMS por kg de peso metabólico) pasa de 27g a 65g, lo que representa un incremento de un 240%. Por último, para lograr que el ganado ingiera .1 UFL, necesitan ingerir 5,55 kg de paja normal, mientras que de paja fermentada sólo necesitan 1,58 kg.In the embodiment according to the present invention, called fermented wheat straw, a composition is prepared having 50% straw (chopped and crushed to a size between 3cm and 8cm), 47% water and 3% urea. That is, as a source of ammonia, urea containing 46% nitrogen is used, so that each ton of this mixture contains 138 grams of nitrogen. Finally, 0.5 kg of cellulolytic microorganisms is added to each composition per ton, silage is carried out and fermentation is allowed to occur for 2 months. The growth in energy is huge. It goes from 0.18 to 0.63 UFL, which represents 350% more. Voluntary intake (IMS per kg of metabolic weight) goes from 27g to 65g, which represents an increase of 240%. Finally, to get cattle to eat .1 UFL, they need to ingest 5.55 kg of normal straw, while fermented straw only needs 1.58 kg.
Figure imgf000013_0001
Figure imgf000013_0001
Figure imgf000014_0001
Figure imgf000014_0001
ELN: extractivas l bres de nitrógenoELN: extractive nitrogen
UFL: unidades forrajeras lecheUFL: milk forage units
UFC: unidades forrajeras carneUFC: meat fodder units
E.: energía en kilocaloríasE .: energy in kilocalories
E. DIGESTIBLE R.: energía digestible rumiantes en kilocaloríasE. DIGESTIBLE R .: digestible energy ruminants in kilocalories
E . NETA me : energía neta para el mantenimiento más producción de carneE. NETA me: net energy for maintenance plus meat production
TDN: nutrientes digestibles totalesTDN: total digestible nutrients
FND: fibra neutro detergenteFND: detergent neutral fiber
FAD: fibra ácido detergenteFAD: detergent acid fiber
LAD: lignina ácido detergenteLAD: lignin acid detergent
C. CELULARES: contenido celularesC. CELL PHONES: cellular content
PDIE: proteína digestible intestinal energíaPDIE: digestive intestinal energy protein
PDIN: proteína digestible intestinal nitrógenoPDIN: digestive intestinal nitrogen protein
IMS/Pm 0,75g: Ingesta de materia seca/peso metabólico 0,75g IMS / Pm 0.75g: Dry matter intake / metabolic weight 0.75g

Claims

REIVINDICACIONE5 REIVINDICATIONE5
1. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos caracterizado porque comprende la fermentación de sustratos fibrosos, lignofibrosos, y mezclas de ellos, mediante microorganismos celulolíticos .1. - Procedure for preparing a food product for ruminants and monogastrics characterized in that it comprises the fermentation of fibrous, lignofibrous substrates, and mixtures thereof, by cellulolytic microorganisms.
2. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 1, caracterizado porque dichos sustratos fibrosos y lignofibrosos están seleccionados entre fibras vegetales y residuos de cultivos agrícolas, y mezclas de los mismos.2. - Method of preparing a food product for ruminants and monogastrics according to claim 1, characterized in that said fibrous and lignofibrous substrates are selected from vegetable fibers and agricultural crop residues, and mixtures thereof.
3. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 1 o 2, caracterizado porque las fibras vegetales están seleccionadas entre pajas de cereales, trigo, cebada, avena, centeno, triticale, arroz, cañotes de maíz y sorgo, y mezclas de ellos.3. - Method of preparing a food product for ruminants and monogastrics according to one of claims 1 or 2, characterized in that the vegetable fibers are selected from cereal straws, wheat, barley, oats, rye, triticale, rice, corn cañotes and sorghum, and mixtures of them.
4. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 1 o 2, caracterizado porque los residuos de cultivos agrícolas están seleccionados entre hojas y ramones de olivo y de huerta, y mezclas de ellos . 4. - Method of preparing a food product for ruminants and monogastrics according to one of claims 1 or 2, characterized in that the residues of agricultural crops are selected from olive and orchard leaves and branches, and mixtures thereof.
5.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 4, caracterizado porque comprende añadir una fuente de amoniaco . 5. Process for preparing a food product for ruminants and monogastrics according to any one of claims 1 to 4, characterized in that it comprises adding a source of ammonia.
6. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 5, caracterizado porque dicha fuente de amoniaco está seleccionada entre amoniaco anhidro puro, amoniaco en disolución acuosa, sales amoniacales, urea, biuret, y mezclas de ellos. 6. - Procedure for preparing a food product for ruminants and monogastrics according to the claim 5, characterized in that said ammonia source is selected from pure anhydrous ammonia, ammonia in aqueous solution, ammoniacal salts, urea, biuret, and mixtures thereof.
7. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 6, caracterizado porque comprende incorporar un grado de humedad al sustrato de entre 25% y 85%. 7. - Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 6, characterized in that it comprises incorporating a degree of moisture to the substrate between 25% and 85%.
8. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 7, caracterizado porque dicho grado de humedad es de entre 40% y 50%.8. - Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 7, characterized in that said degree of humidity is between 40% and 50%.
9. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 8, caracterizado porque comprende picar y triturar dichos sustratos, obteniendo sustratos triturados .9. - Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 8, characterized in that it comprises chopping and grinding said substrates, obtaining crushed substrates.
10. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 9, caracterizado porque dichos sustratos triturados poseen una longitud de entre 3 cm y 8 cm. 10. - Method of preparing a food product for ruminants and monogastrics according to claim 9, characterized in that said crushed substrates have a length between 3 cm and 8 cm.
11.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 10, caracterizado porque comprende, además, añadir subproductos industriales .11. Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 10, characterized in that it also includes adding industrial by-products.
12. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 11, caracterizado porque dichos subproductos industriales están seleccionados entre subproductos de la industria cervecera, de la industria azucarera, de la molinería, de la viticultura, de la extracción de aceites, subproductos de la huerta y sus destríos, pulpas frescas de cítricos, cápsulas y borras de algodón, y mezclas de ellos.12. - Method of preparing a food product for ruminants and monogastrics according to claim 11, characterized in that said Industrial by-products are selected among by-products of the beer industry, the sugar industry, the milling industry, the viticulture industry, the extraction of oils, by-products from the garden and its waste, fresh citrus pulps, capsules and cotton swabs, and mixtures of them.
13. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque dichos subproductos de la industria cervecera están seleccionados entre bagazo, levaduras frescas, raicillas de malta, y mezclas de ellos.13. - Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that said by-products of the beer industry are selected from bagasse, fresh yeasts, malt rootlets, and mixtures thereof.
14. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque los subproductos de ' la industria azucarera están seleccionados entre pulpas de remolacha frescas, hojas, coronas y rabillos, los cañotes y hojas de las cañas de azúcar, las melazas, y mezclas de ellos . 14. - Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that the by-products of the sugar industry are selected from fresh beet pulps, leaves, crowns and rabillos, the cañotes and leaves of the cane sugar, molasses, and mixtures of them.
15.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque' dichos subproductos de molinería están seleccionados entre glumas y cascarillas de cereales, semillas y cascarillas de algodón, semillas y cascarillas de girasol, salvados, y mezclas de ellos.15.- Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that said milling by-products are selected from glumes and grains of grains, seeds and husks of cotton, seeds and husks of sunflower, bran, and mixtures of them.
16. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque dichos subproductos de viticultura están seleccionados entre hollejo, pulpas y orujo de uva, y mezclas de ellos. 16. - Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that said Viticulture by-products are selected from skins, pulps and grape marc, and mixtures of them.
17.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque dichos subproductos de extracción de aceites están seleccionados entre orujo y pulpas de aceituna, y mezclas de ellos . 17. Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that said by-products of oil extraction are selected from olive pomace and pulp, and mixtures thereof.
18. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 12, caracterizado porque dichos subproductos de la huerta están seleccionados entre subproductos de la industria del tomate, destríos y cascabullos de pimientos, y mezclas de ellos. 18. - Method of preparing a food product for ruminants and monogastrics according to claim 12, characterized in that said by-products of the garden are selected from by-products of the tomato industry, destríos and cascabullos of peppers, and mixtures thereof.
19.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 18, caracterizado porque comprende el inmediato aislamiento del sustrato del medio aéreo tras la siembra con microorganismos celulolíticos .19. Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 18, characterized in that it comprises the immediate isolation of the substrate from the air medium after sowing with cellulolytic microorganisms.
20.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según la reivindicación 19, caracterizado porque comprende el ensilado del producto. 20. Process for preparing a food product for ruminants and monogastrics according to claim 19, characterized in that it comprises the silage of the product.
21.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 19 a 20, caracterizado porque dicha fermentación posee una duración de entre 1 y 2 meses . 21. Process for preparing a food product for ruminants and monogastrics according to any one of claims 19 to 20, characterized in that said fermentation lasts between 1 and 2 months.
22.- Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 21, caracterizado porque comprende : - picar y triturar sustratos fibrosos y lignofibrosos, de modo que posean una longitud de entre 3cm y 8cm, la incorporación de una fuente de amoniaco, la adición de subproductos industriales, la incorporación de humedad entre el 25% y el22.- Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 21, characterized in that it comprises: - chopping and crushing fibrous and lignofibrous substrates, so that they have a length between 3cm and 8cm, the incorporation of a source of ammonia, the addition of industrial by-products, the incorporation of moisture between 25% and
85%, sembrar microorganismos celulolíticos, ensilar el producto, y la fermentación de dicho producto durante un periodo de 1 a 2 meses.85%, sow cellulolytic microorganisms, ensile the product, and the fermentation of said product for a period of 1 to 2 months.
23. - Procedimiento de preparación de un producto alimenticio para rumiantes y monogástricos según una cualquiera de las reivindicaciones 1 a 22, caracterizado porque la fuente de microorganismos celulolíticos es el propio producto alimenticio obtenido mediante el procedimiento descrito.23. - Method of preparing a food product for ruminants and monogastrics according to any one of claims 1 to 22, characterized in that the source of cellulolytic microorganisms is the food product itself obtained by the described process.
24. - Producto alimenticio para rumiantes y monogástricos caracterizado porque comprende sustratos fibrosos y lignofibrosos fermentados mediante microorganismos celulolíticos.24. - Food product for ruminants and monogastrics characterized in that it comprises fibrous and lignofibrous substrates fermented by cellulolytic microorganisms.
25.- Producto alimenticio para rumiantes y monogástricos, según la reivindicación 24, caracterizado porque dichos sustratos fibrosos y lignofibrosos están seleccionados entre fibras vegetales, residuos de cultivos agrícolas, y mezclas de los mismos. 25. Food product for ruminants and monogastrics, according to claim 24, characterized in that said fibrous and lignofibrous substrates are selected among vegetable fibers, agricultural crop residues, and mixtures thereof.
26.- Producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 24 o 25, caracterizado porque dichos sustratos están picados y triturados.26.- Food product for ruminants and monogastrics according to one of claims 24 or 25, characterized in that said substrates are chopped and crushed.
27.- Producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 24 a 26, caracterizado porque dichos sustratos triturados poseen una longitud de entre 3cm y 8cm. 27.- Food product for ruminants and monogastrics according to one of claims 24 to 26, characterized in that said crushed substrates have a length of between 3cm and 8cm.
28.- Producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 24 a 27, caracterizado porque comprende una fuente de amoniaco .28. Food product for ruminants and monogastrics according to one of claims 24 to 27, characterized in that it comprises a source of ammonia.
29.- Producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 24 a 28, caracterizado porque comprende un grado de humedad de entre 25% y 85%. 29.- Food product for ruminants and monogastrics according to one of claims 24 to 28, characterized in that it comprises a moisture content of between 25% and 85%.
30.- Producto alimenticio para rumiantes y monogástricos según la reivindicación 29, caracterizado porque dicho grado de humedad es de 40% a 50%. 30.- Food product for ruminants and monogastrics according to claim 29, characterized in that said degree of humidity is from 40% to 50%.
31.- Producto alimenticio para rumiantes y monogástricos según una de las reivindicaciones 24 a 30, caracterizado porque comprende además, subproductos industriales. 31.- Food product for ruminants and monogastrics according to one of claims 24 to 30, characterized in that it also comprises industrial by-products.
PCT/ES2006/000003 2005-01-07 2006-01-05 Fermentation of lignofibrous and fibrous substrates used to feed ruminants and monogastrics, using cellulolytic microorganisms WO2006089979A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200500025A ES2257208B1 (en) 2005-01-07 2005-01-07 FERMENTATION OF FIBROSO AND LIGNOFIBROSO SUBSTRATES FOR FEEDING OF RUMINANTS AND MONOGASTRICS, BY CELLULITIC MICROORGANISMS.
ESP20050025 2005-01-07

Publications (1)

Publication Number Publication Date
WO2006089979A1 true WO2006089979A1 (en) 2006-08-31

Family

ID=36676675

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2006/000003 WO2006089979A1 (en) 2005-01-07 2006-01-05 Fermentation of lignofibrous and fibrous substrates used to feed ruminants and monogastrics, using cellulolytic microorganisms

Country Status (2)

Country Link
ES (1) ES2257208B1 (en)
WO (1) WO2006089979A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101225002A (en) * 2008-01-30 2008-07-23 山东省农业科学院土壤肥料研究所 Neurotrophic agent accelerating straw quick decomposition as well as preparation method and use thereof
CN101530158B (en) * 2009-04-17 2011-11-23 朱新民 Method for producing straw fermented feed by using apple juice concentrations and straws as raw materials

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351808B2 (en) * 2009-03-23 2011-06-16 Alimentacion Siglo Xxii, S.L. PROCEDURE FOR SELECTION OF PROTEOSYNTHETIC GERMS AND INDUSTRIAL FERMENTATION PROCEDURE THAT USES SUCH GERMS FOR ENRICHMENT IN MICROBIAL PROTEIN OF A SUBSTRATE.
CN101912040B (en) * 2010-09-08 2012-05-23 新疆天物科技发展有限公司 Tomato pomace biological fermentation feed and preparation method thereof
GR1009180B (en) * 2016-08-05 2017-12-22 Δημητριος Διονυσιου Κουρετας Biofunctional silage of feed nutritionally enforced with grape pomace
CN111642618A (en) * 2020-06-24 2020-09-11 天津九州大地饲料有限公司 Ruminant fermented feed and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3243299A (en) * 1961-09-26 1966-03-29 Pronit Internacional S A Monogastric feed concentrate containing rumen microorganisms and lactic ferment and process of preparation
EP0076964A1 (en) * 1981-10-13 1983-04-20 ALFA STRAW INTERNATIONAL S.r.l. Livestock feed of high nutrient value, and the process and apparatus for its production from waste vegetable materials
WO1989006274A1 (en) * 1987-12-30 1989-07-13 Dexter Lee B Cellulolytic, n2-fixing bacteria and use therefor
US5198252A (en) * 1988-12-23 1993-03-30 Henri-Davis Gutmans Method for the manufacture of fodder and/or soil improving agents from waste material
US6159510A (en) * 1997-09-11 2000-12-12 Bio-Feed Ltd. Method of bioconversion of industrial or agricultural cellulose containing wastes

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3243299A (en) * 1961-09-26 1966-03-29 Pronit Internacional S A Monogastric feed concentrate containing rumen microorganisms and lactic ferment and process of preparation
EP0076964A1 (en) * 1981-10-13 1983-04-20 ALFA STRAW INTERNATIONAL S.r.l. Livestock feed of high nutrient value, and the process and apparatus for its production from waste vegetable materials
WO1989006274A1 (en) * 1987-12-30 1989-07-13 Dexter Lee B Cellulolytic, n2-fixing bacteria and use therefor
US5198252A (en) * 1988-12-23 1993-03-30 Henri-Davis Gutmans Method for the manufacture of fodder and/or soil improving agents from waste material
US6159510A (en) * 1997-09-11 2000-12-12 Bio-Feed Ltd. Method of bioconversion of industrial or agricultural cellulose containing wastes

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101225002A (en) * 2008-01-30 2008-07-23 山东省农业科学院土壤肥料研究所 Neurotrophic agent accelerating straw quick decomposition as well as preparation method and use thereof
CN101225002B (en) * 2008-01-30 2010-08-04 山东省农业科学院土壤肥料研究所 Neurotrophic agent accelerating straw quick decomposition as well as preparation method and use thereof
CN101530158B (en) * 2009-04-17 2011-11-23 朱新民 Method for producing straw fermented feed by using apple juice concentrations and straws as raw materials

Also Published As

Publication number Publication date
ES2257208B1 (en) 2008-04-01
ES2257208A1 (en) 2006-07-16

Similar Documents

Publication Publication Date Title
KR101296837B1 (en) manufacturing method of fermented feed with tangerine and treber
CN105661063A (en) Method for preparing live pig feed by utilizing green straw
CN103947827A (en) Fermentation agent and preparation method of probiotics and straw fermented feed
CN105939613A (en) Use of enzyme compositions in ruminant feed
CN104413295A (en) Method for producing fermented feed for mutton sheep from fresh corn stalks and pomace
ES2257208B1 (en) FERMENTATION OF FIBROSO AND LIGNOFIBROSO SUBSTRATES FOR FEEDING OF RUMINANTS AND MONOGASTRICS, BY CELLULITIC MICROORGANISMS.
CN101091512A (en) Method for preparing micro preservation of corn stalk
CN113273645A (en) Silage method of mulberry green feed
JP2017077243A (en) Use of brown midrib corn silage in beef to replace corn
KR20060078426A (en) Fermentation feed made of food by-products and manufacturing method of the same and milk product from the fermentation feeded livestock
CN110037173A (en) A kind of pomace and dreg fodder and preparation method thereof
CN101219154A (en) Microorganism additive agent for improving phylactic power of pets and accelerating growth
KR101709248B1 (en) Probiotics for feed additives using a palm oil mesocarp, method for preparing, and utilizing the same
JP4838877B2 (en) Method for producing fermented feed for lactating cows and fermented feed for lactating cows obtained thereby
CN104839441A (en) Lactobacillus straw powder biological complete feed and preparation method thereof
CN108669295A (en) A kind of corn feed
CN104171264A (en) Method for preparing liquor mash fodder for feeding cattle and pigs
WO1991015966A1 (en) Enzyme treated forage for silage
CN107198028A (en) The method that cattle and sheep feed is produced by raw material of passionflower shell
CN107912606A (en) A kind of hay silage feed containing agricultural crop straw and preparation method thereof
Ki et al. Effect of replacing corn silage with whole crop rice silage in total mixed ration on intake, milk yield and its composition in Holsteins
Cueva Welchez Evaluation of an amylase-enabled corn silage in lactating cows
RU2480022C2 (en) Farm animals fodder
Amuda Utilisation of ensiled maize stover and concentrate supplements by West African dwarf sheep
AU2015202824B2 (en) Use of brown midrib corn silage in beef to replace corn

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 06708822

Country of ref document: EP

Kind code of ref document: A1

WWW Wipo information: withdrawn in national office

Ref document number: 6708822

Country of ref document: EP