Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed

Autores
Romero Vidomlansky, Patricia Ruth; Bianchi, María Agostina; Aguirre, María Victoria; Benítez, Elisa Inés
Año de publicación
2025
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión aceptada
Descripción
The bioconversion of biological industrial residues through acidification or ensiling can be achieved via anaerobic fermentation, resulting in lactic acid production. This process preserves the nutritional quality and palatability of the product at a low cost, making it a viable supplement for animal feed. Sorghum, an underutilized regional crop rich in proteins and carbohydrates, presents a valuable substrate for fermentation. The objective of this study was to compare the fermentation performance and nutritional contribution of mixtures comprising poultry industry residues (Re) and sorghum flour (S) as protein and carbohydrate sources, against mixtures containing powdered egg (Hue) and corn flour (M) as protein and carbohydrate standards. Fermentation progress was monitored in four formulations Re-M, Re-S, Hue-M, and Hue-S, at baseline (t0), 15 (t15), 30 (t30), and 60 days (t60). Poultry residues were autoclaved to eliminate pathogens and enhance protein digestibility. A commercial lactic bacteria inoculum was employed to initiate fermentation. Additionally, α-amylase and papain enzymes were added at the start to hydrolyze complex substrates into fermentable sugars and amino acids, facilitating microbial development. Enzymes were allowed to act for one hour prior to inoculation. Fermentation was conducted at 32 °C in a controlled chamber throughout the study period. At each time point (t0, t15, t30, t60), microbial analysis was performed via plate culturing (32 °C 24 h) to assess the presence of Salmonella spp., Staphylococcus aureus, Escherichia coli, total coliforms, Enterobacter spp., and lactic acid bacteria. Analytical assessments included : free amino acid quantification by ninhydrin method, carbohydrate (glucose, maltose, DP4—tetrasaccharides) and lactic acid content via HPLC, proximate composition using infrared spectroscopy (IR), along with moisture content and pH measurements. Results indicated that the treatment of Re effectively inhibited pathogenic bacterial growth, although fungal proliferation was observed from t60 onward. Lactic acid bacteria exhibited similar growth kinetics across all treatments, with gradual reduction over time, increased concentrations progressively, reaching values of: Re-S = 4.9, Re-M = 4.2, Hue-S = 3.3, and Hue-M = 3.1 g/L. Corresponding pH reductions were: 2.4 for Re and 1.5 for Hue treatments. Initial enzymatic hydrolysis generated combined glucose-maltose-maltotriose concentrations of 7.3 g/L (Re-S), 6.4 g/L (Re-M), and 6.9 g/L in both Hue formulations. These sugars were steadily consumed by lactic acid bacteria over time, with complete depletion of DP4 by t15. Sugar consumption was faster in sorghum-based samples (S), with complete utilization by t15, whereas corn-based samples (M) retained residual sugars up to t30. Correspondingly, lactic acid production was lower in M-based treatments. Moisture content and free amino acid levels remained relatively stable throughout the fermentation process. Nutritional analysis revealed that the silages exceeded murine requirements in fiber, total lipids, proteins, and omega-6 fatty acids, but were deficient in carbohydrates and omega-3 fatty acids. The Re-based mixtures aligned more closely with murine nutritional standards. In conclusion, acidification through fermentation was successfully achieved by day 15 and remained effective through day 30. These findings provide a foundation for subsequent studies on the acceptability and digestibility of this silage-based nutritional core in murine diet formulations.
Fil: Romero Vidomlansky, Patricia Ruth. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
Fil: Bianchi, María Agostina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Bianchi, María Agostina. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.
Fil: Aguirre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.
Materia
residues
sorghum
corn
fermentation
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Attribution-NonCommercial-ShareAlike 4.0 International
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/14901
Acceder
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oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/14901
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feedRomero Vidomlansky, Patricia RuthBianchi, María AgostinaAguirre, María VictoriaBenítez, Elisa InésresiduessorghumcornfermentationThe bioconversion of biological industrial residues through acidification or ensiling can be achieved via anaerobic fermentation, resulting in lactic acid production. This process preserves the nutritional quality and palatability of the product at a low cost, making it a viable supplement for animal feed. Sorghum, an underutilized regional crop rich in proteins and carbohydrates, presents a valuable substrate for fermentation. The objective of this study was to compare the fermentation performance and nutritional contribution of mixtures comprising poultry industry residues (Re) and sorghum flour (S) as protein and carbohydrate sources, against mixtures containing powdered egg (Hue) and corn flour (M) as protein and carbohydrate standards. Fermentation progress was monitored in four formulations Re-M, Re-S, Hue-M, and Hue-S, at baseline (t0), 15 (t15), 30 (t30), and 60 days (t60). Poultry residues were autoclaved to eliminate pathogens and enhance protein digestibility. A commercial lactic bacteria inoculum was employed to initiate fermentation. Additionally, α-amylase and papain enzymes were added at the start to hydrolyze complex substrates into fermentable sugars and amino acids, facilitating microbial development. Enzymes were allowed to act for one hour prior to inoculation. Fermentation was conducted at 32 °C in a controlled chamber throughout the study period. At each time point (t0, t15, t30, t60), microbial analysis was performed via plate culturing (32 °C 24 h) to assess the presence of Salmonella spp., Staphylococcus aureus, Escherichia coli, total coliforms, Enterobacter spp., and lactic acid bacteria. Analytical assessments included : free amino acid quantification by ninhydrin method, carbohydrate (glucose, maltose, DP4—tetrasaccharides) and lactic acid content via HPLC, proximate composition using infrared spectroscopy (IR), along with moisture content and pH measurements. Results indicated that the treatment of Re effectively inhibited pathogenic bacterial growth, although fungal proliferation was observed from t60 onward. Lactic acid bacteria exhibited similar growth kinetics across all treatments, with gradual reduction over time, increased concentrations progressively, reaching values of: Re-S = 4.9, Re-M = 4.2, Hue-S = 3.3, and Hue-M = 3.1 g/L. Corresponding pH reductions were: 2.4 for Re and 1.5 for Hue treatments. Initial enzymatic hydrolysis generated combined glucose-maltose-maltotriose concentrations of 7.3 g/L (Re-S), 6.4 g/L (Re-M), and 6.9 g/L in both Hue formulations. These sugars were steadily consumed by lactic acid bacteria over time, with complete depletion of DP4 by t15. Sugar consumption was faster in sorghum-based samples (S), with complete utilization by t15, whereas corn-based samples (M) retained residual sugars up to t30. Correspondingly, lactic acid production was lower in M-based treatments. Moisture content and free amino acid levels remained relatively stable throughout the fermentation process. Nutritional analysis revealed that the silages exceeded murine requirements in fiber, total lipids, proteins, and omega-6 fatty acids, but were deficient in carbohydrates and omega-3 fatty acids. The Re-based mixtures aligned more closely with murine nutritional standards. In conclusion, acidification through fermentation was successfully achieved by day 15 and remained effective through day 30. These findings provide a foundation for subsequent studies on the acceptability and digestibility of this silage-based nutritional core in murine diet formulations.Fil: Romero Vidomlansky, Patricia Ruth. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.Fil: Bianchi, María Agostina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Fil: Bianchi, María Agostina. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.Fil: Aguirre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.2026-05-06T19:35:53Z2025-11-07info:eu-repo/semantics/conferenceObjectinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciapdfapplication/pdfV Simposio de Residuos Agropecuarios y Agroindustriales; IX SIGERA International Symposium of Agricultural and Agroindustrial Waste Managementhttps://simposioderesiduos.com.ar/https://hdl.handle.net/20.500.12272/14901engDesarrollo de material encapsulante para diferentes principios activos regionalesPATCRE0010104TCinfo:eu-repo/semantics/openAccessAttribution-NonCommercial-ShareAlike 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-sa/4.0/Acceso abiertoreponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-09-24T12:46:39Zoai:ria.utn.edu.ar:20.500.12272/14901instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-09-24 12:46:40.744Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
dc.title.none.fl_str_mv Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
title Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
spellingShingle Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
Romero Vidomlansky, Patricia Ruth
residues
sorghum
corn
fermentation
title_short Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
title_full Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
title_fullStr Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
title_full_unstemmed Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
title_sort Valorization of agro-industrial waste for the development of a silage-based nutritional core for animal feed
dc.creator.none.fl_str_mv Romero Vidomlansky, Patricia Ruth
Bianchi, María Agostina
Aguirre, María Victoria
Benítez, Elisa Inés
author Romero Vidomlansky, Patricia Ruth
author_facet Romero Vidomlansky, Patricia Ruth
Bianchi, María Agostina
Aguirre, María Victoria
Benítez, Elisa Inés
author_role author
author2 Bianchi, María Agostina
Aguirre, María Victoria
Benítez, Elisa Inés
author2_role author
author
author
dc.subject.none.fl_str_mv residues
sorghum
corn
fermentation
topic residues
sorghum
corn
fermentation
dc.description.none.fl_txt_mv The bioconversion of biological industrial residues through acidification or ensiling can be achieved via anaerobic fermentation, resulting in lactic acid production. This process preserves the nutritional quality and palatability of the product at a low cost, making it a viable supplement for animal feed. Sorghum, an underutilized regional crop rich in proteins and carbohydrates, presents a valuable substrate for fermentation. The objective of this study was to compare the fermentation performance and nutritional contribution of mixtures comprising poultry industry residues (Re) and sorghum flour (S) as protein and carbohydrate sources, against mixtures containing powdered egg (Hue) and corn flour (M) as protein and carbohydrate standards. Fermentation progress was monitored in four formulations Re-M, Re-S, Hue-M, and Hue-S, at baseline (t0), 15 (t15), 30 (t30), and 60 days (t60). Poultry residues were autoclaved to eliminate pathogens and enhance protein digestibility. A commercial lactic bacteria inoculum was employed to initiate fermentation. Additionally, α-amylase and papain enzymes were added at the start to hydrolyze complex substrates into fermentable sugars and amino acids, facilitating microbial development. Enzymes were allowed to act for one hour prior to inoculation. Fermentation was conducted at 32 °C in a controlled chamber throughout the study period. At each time point (t0, t15, t30, t60), microbial analysis was performed via plate culturing (32 °C 24 h) to assess the presence of Salmonella spp., Staphylococcus aureus, Escherichia coli, total coliforms, Enterobacter spp., and lactic acid bacteria. Analytical assessments included : free amino acid quantification by ninhydrin method, carbohydrate (glucose, maltose, DP4—tetrasaccharides) and lactic acid content via HPLC, proximate composition using infrared spectroscopy (IR), along with moisture content and pH measurements. Results indicated that the treatment of Re effectively inhibited pathogenic bacterial growth, although fungal proliferation was observed from t60 onward. Lactic acid bacteria exhibited similar growth kinetics across all treatments, with gradual reduction over time, increased concentrations progressively, reaching values of: Re-S = 4.9, Re-M = 4.2, Hue-S = 3.3, and Hue-M = 3.1 g/L. Corresponding pH reductions were: 2.4 for Re and 1.5 for Hue treatments. Initial enzymatic hydrolysis generated combined glucose-maltose-maltotriose concentrations of 7.3 g/L (Re-S), 6.4 g/L (Re-M), and 6.9 g/L in both Hue formulations. These sugars were steadily consumed by lactic acid bacteria over time, with complete depletion of DP4 by t15. Sugar consumption was faster in sorghum-based samples (S), with complete utilization by t15, whereas corn-based samples (M) retained residual sugars up to t30. Correspondingly, lactic acid production was lower in M-based treatments. Moisture content and free amino acid levels remained relatively stable throughout the fermentation process. Nutritional analysis revealed that the silages exceeded murine requirements in fiber, total lipids, proteins, and omega-6 fatty acids, but were deficient in carbohydrates and omega-3 fatty acids. The Re-based mixtures aligned more closely with murine nutritional standards. In conclusion, acidification through fermentation was successfully achieved by day 15 and remained effective through day 30. These findings provide a foundation for subsequent studies on the acceptability and digestibility of this silage-based nutritional core in murine diet formulations.
Fil: Romero Vidomlansky, Patricia Ruth. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
Fil: Bianchi, María Agostina. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Bianchi, María Agostina. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.
Fil: Aguirre, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Universidad Nacional del Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina.
Fil: Benítez, Elisa Inés. Universidad Tecnológica Nacional. Facultad Regional Resistencia. Centro de Química e Ingeniería Teórica y Experimental; Argentina.
Fil: Benítez, Elisa Inés. Consejo Nacional de Investigaciones Científicas y Técnicas Nordeste. Centro Científico Tecnológico; Argentina.
description The bioconversion of biological industrial residues through acidification or ensiling can be achieved via anaerobic fermentation, resulting in lactic acid production. This process preserves the nutritional quality and palatability of the product at a low cost, making it a viable supplement for animal feed. Sorghum, an underutilized regional crop rich in proteins and carbohydrates, presents a valuable substrate for fermentation. The objective of this study was to compare the fermentation performance and nutritional contribution of mixtures comprising poultry industry residues (Re) and sorghum flour (S) as protein and carbohydrate sources, against mixtures containing powdered egg (Hue) and corn flour (M) as protein and carbohydrate standards. Fermentation progress was monitored in four formulations Re-M, Re-S, Hue-M, and Hue-S, at baseline (t0), 15 (t15), 30 (t30), and 60 days (t60). Poultry residues were autoclaved to eliminate pathogens and enhance protein digestibility. A commercial lactic bacteria inoculum was employed to initiate fermentation. Additionally, α-amylase and papain enzymes were added at the start to hydrolyze complex substrates into fermentable sugars and amino acids, facilitating microbial development. Enzymes were allowed to act for one hour prior to inoculation. Fermentation was conducted at 32 °C in a controlled chamber throughout the study period. At each time point (t0, t15, t30, t60), microbial analysis was performed via plate culturing (32 °C 24 h) to assess the presence of Salmonella spp., Staphylococcus aureus, Escherichia coli, total coliforms, Enterobacter spp., and lactic acid bacteria. Analytical assessments included : free amino acid quantification by ninhydrin method, carbohydrate (glucose, maltose, DP4—tetrasaccharides) and lactic acid content via HPLC, proximate composition using infrared spectroscopy (IR), along with moisture content and pH measurements. Results indicated that the treatment of Re effectively inhibited pathogenic bacterial growth, although fungal proliferation was observed from t60 onward. Lactic acid bacteria exhibited similar growth kinetics across all treatments, with gradual reduction over time, increased concentrations progressively, reaching values of: Re-S = 4.9, Re-M = 4.2, Hue-S = 3.3, and Hue-M = 3.1 g/L. Corresponding pH reductions were: 2.4 for Re and 1.5 for Hue treatments. Initial enzymatic hydrolysis generated combined glucose-maltose-maltotriose concentrations of 7.3 g/L (Re-S), 6.4 g/L (Re-M), and 6.9 g/L in both Hue formulations. These sugars were steadily consumed by lactic acid bacteria over time, with complete depletion of DP4 by t15. Sugar consumption was faster in sorghum-based samples (S), with complete utilization by t15, whereas corn-based samples (M) retained residual sugars up to t30. Correspondingly, lactic acid production was lower in M-based treatments. Moisture content and free amino acid levels remained relatively stable throughout the fermentation process. Nutritional analysis revealed that the silages exceeded murine requirements in fiber, total lipids, proteins, and omega-6 fatty acids, but were deficient in carbohydrates and omega-3 fatty acids. The Re-based mixtures aligned more closely with murine nutritional standards. In conclusion, acidification through fermentation was successfully achieved by day 15 and remained effective through day 30. These findings provide a foundation for subsequent studies on the acceptability and digestibility of this silage-based nutritional core in murine diet formulations.
publishDate 2025
dc.date.none.fl_str_mv 2025-11-07
2026-05-06T19:35:53Z
dc.type.none.fl_str_mv info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
format conferenceObject
status_str acceptedVersion
dc.identifier.none.fl_str_mv V Simposio de Residuos Agropecuarios y Agroindustriales; IX SIGERA International Symposium of Agricultural and Agroindustrial Waste Management
https://simposioderesiduos.com.ar/
https://hdl.handle.net/20.500.12272/14901
identifier_str_mv V Simposio de Residuos Agropecuarios y Agroindustriales; IX SIGERA International Symposium of Agricultural and Agroindustrial Waste Management
url https://simposioderesiduos.com.ar/
https://hdl.handle.net/20.500.12272/14901
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Desarrollo de material encapsulante para diferentes principios activos regionales
PATCRE0010104TC
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Attribution-NonCommercial-ShareAlike 4.0 International
http://creativecommons.org/licenses/by-nc-sa/4.0/
Acceso abierto
eu_rights_str_mv openAccess
rights_invalid_str_mv Attribution-NonCommercial-ShareAlike 4.0 International
http://creativecommons.org/licenses/by-nc-sa/4.0/
Acceso abierto
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
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