ENRIQUECIMENTO NUTRICIONAL DO BAGAÇO DO CAJU PARA PRODUÇÃO DE RAÇÃO PELETIZADA

Abstract

The present invention relates to a process of bioconversion of cashew agroindustry residues using the microorganism Saccharomyces cerevisiae in semi-solid fermentation, obtaining products having nutritional values greater than or equal to conventional concentrates. The treatments were distributed as follows: T1 = Cashew residue in in natura form; T 2 = Residue of cashew + 2% of yeast; T3 = Residue of cashew + 4% of yeast; T4 = Residue of cashew + 6% of yeast. The variables analyzed were: MS; MM; PB; FDN; FDA; CNF; CHOT and NDT, obtaining protein levels of 12,22% for the control treatment and 25,195; 27.40% and 30.60% for the other treatments, respectively. It was concluded that cashew residue from the processing of cashew juice can be enriched with the yeast in semi-solid fermentation producing a high value-added bioproduct that meets the nutritional needs of the animals during the food shortage period semi-arid region of the Northeast.