Evaluation of the chemical and microbiological quality of a cassava-based fermentate product for animal feed

Isabela Sandri de  Souza; Elisa Cristina   Modesto; Amanda de Souza da  Motta

doi:10.4025/actascianimsci.v48i1.75166

Isabela Sandri de Souza Pontifícia Universidade Católica de Minas Gerais https://orcid.org/0009-0009-6852-5288
Elisa Cristina Modesto Universidade Federal Rural do Rio de Janeiro https://orcid.org/0000-0002-2607-0125
Amanda de Souza da Motta Universidade Federal do Rio Grande do Sul https://orcid.org/0000-0001-8637-3868

DOI: https://doi.org/10.4025/actascianimsci.v48i1.75166

Abstract

This study aimed to evaluate the chemical and microbiological quality of a fermented cassava feed, formulated with different diluents (water or whey) and with or without the addition of an inoculant (yogurt). The experimental design was a 2x2 factorial completely randomized design, totaling 4 treatments (4 replicates each), designated A (water), B (water + yogurt), C (whey), and D (whey + yogurt). Temperature, chemical, and microbiological analyses were performed. The pH values of the treatments were adequate (between 3.92 and 4.25) and did not vary significantly. Total and thermotolerant coliforms were not detected (< 1.0E + 01). Crude protein levels varied significantly among the treatments, with the lowest level observed in treatment A (2%) and the highest level in treatment D (7.95%). The lowest crude fat values were found in treatments A and C (0.89% and 1.47%, respectively), while the highest values were observed in treatments B and D (6.525% and 6.205%, respectively). Yeast and lactic acid bacteria were found in all treatments. Fermented cassava is an economically viable alternative with good chemical and microbiological quality for animal feed, especially for small-scale producers.

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