IGEVET   21075
INSTITUTO DE GENETICA VETERINARIA "ING. FERNANDO NOEL DULOUT"
Unidad Ejecutora - UE
artículos
Título:
FERMENTED WHEY AS POULTRY FEED ADDITIVE TO PREVENT FUNGALCONTAMINATION
Autor/es:
LONDERO ALEJANDRA ; LEÓN PELÁEZ, ANGELA; DIOSMA, GABRIELA; DE ANTONI,GRACIELA; ABRAHAM, ANALÍA G.; GARROTE, GRACIELA
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Lugar: LOndres; Año: 2014 vol. 94 p. 3189 - 3194
ISSN:
0022-5142
Resumen:
BACKGROUND: Fungal contamination of poultry feed cause economic losses to industry and represents a potential risk to animal health. The aim of the present study was to analyze the effectiveness of whey fermented with kefir grains as additive to reduce fungal incidence, thus improving feed safety. RESULTS: Whey fermented for 24 h at 20 °C with kefir grains (100 g L -1) reduced conidial germination of Aspergillus flavus, Aspergillus parasiticus, Aspergillus terreus, Aspergillus fumigatus, Penicillium crustosum, Trichoderma longibrachiatum, and Rhizopus sp. Poultry feed added with fermented whey (1 L kg -1) was 2 to 4 times more resistant to fungal contamination than control feed depending on the fungal specie. Additionally, it contained kefir microorganisms in concentration 1 x 108 colony forming units (CFU) of lactic acid bacteria kg -1 and 6 x 107 CFU of yeasts kg -1 even after 30 days of storage. CONCLUSIONS: Fermented whey added to poultry feed acted as biopreservative improving its resistance to fungi contamination increasing its shelf life.