| Popis: |
The present work consisted in evaluating the feasibility of utilizing different energy sources--corn, nixtamalized corn, sorghum and corn starch--in colostrum fermentation, by incorporating them in two different percentages, with and without the addition of acetic acid. The crude and true protein, ammonia, and dry matter content, as well as pH, total sugars, lactic acid, starches, dry matter digestibility, bacteriological count and gross energy, were studied. Results revealed that up to 10 days of fermentation, the most viable energy source was nixtamalized corn, and that the addition of acetic acid was not useful in colostrum preservation. The incorporation level of nixtamalized corn added to colostrum which rendered the best results, was that of 6.33%. |
