Se aislaron microrganismos benéficos del tracto digestivo del lechón, utilizando medio lacto agar, caracterizando su genoma mediante su ADN con amplificación PCR encontrándose e identificándose, Enterococcus hirae ATCC 9790, Lactobacillus brevis ATCC 367, Lactobacillus johnsonii NCC 533, Pediococcus pentosaceus ATCC 25745), la mezcla de estos lactobacilus fueron utilizados como inoculo para la preparación del ensilado biológico de residuos de langostino EB, la dosis del inoculo (mezcla de los microrganismos en igual concentración), se evaluó mediante, dosificándolo a lechones pre destetados vía oral, dosis determinada por espectrofotometría, densidad óptica (DO) la mejor concentraciones correspondiente a 1.5 DO equivalente a 3x108 UFC/gr. Obteniendo el mejor ICA equivalente a 0,96. El ensilado biológico de residuos orgánicos de Litopenaeus vannamei (EB) preparado, se evalu...

Una de las actividades más comunes en la alimentación porcina es el uso de antibióticos como aditivo, dañinos para la salud animal y salud pública. Considerando que los animales van adquiriendo microorganismos de su entorno, los cuales colonizan las diferentes regiones del tracto digestivo, logran ser parte de la flora natural y algunas tienen actividad antibiótica. Con la finalidad de identificar y estudiar la actividad antibacteriana de bacterias ácido lácticas (BAL) del tracto digestivo del Sus scrofa domesticus (lechón), se extrajeron muestras mediante laparoscopía, por hisopado del estómago, duodeno, yeyuno, íleon, ciego y colon, a las cuales se les realizó la caracterización morfológica y bioquímica según el método agar caldo Man, Rogosa y Sharpe (MRS) con azul de anilina (Yimin et al. 2005). Se evaluó el efecto bactericida y antibiótico de las bacteriocinas en ...

The aim of this study was to determine the viability and nutritional characteristics of shrimp head silage and fish waste destined for pig feeding. In the conservation process, molasses and rice powder were used as a substrate and Lactobacullus fermentus, obtained from the digestive tract of the piglet, as a fermenter. Temperature, pH and percentage of acidity data were recorded, as well as organoleptic and nutritional characteristics in the first 30 days of conservation. The treatments were T1 = Shrimp head with molasses and yogurt; T2 = Shrimp head with rice powder and yogurt; T3 = Fish residue with molasses and yogurt; and T4 = Fish residue with rice powder and yogurt. T1 and T3 presented acidity and low pH, as well as low temperature during the first week, stabilizing the process on day 15. The fermentation of T2 and T4 was inadequate (not feasible). Aerobic mesophilic microorganisms...

The aim of this study was to determine the viability and nutritional characteristics of shrimp head silage and fish waste destined for pig feeding. In the conservation process, molasses and rice powder were used as a substrate and Lactobacullus fermentus, obtained from the digestive tract of the piglet, as a fermenter. Temperature, pH and percentage of acidity data were recorded, as well as organoleptic and nutritional characteristics in the first 30 days of conservation. The treatments were T1 = Shrimp head with molasses and yogurt; T2 = Shrimp head with rice powder and yogurt; T3 = Fish residue with molasses and yogurt; and T4 = Fish residue with rice powder and yogurt. T1 and T3 presented acidity and low pH, as well as low temperature during the first week, stabilizing the process on day 15. The fermentation of T2 and T4 was inadequate (not feasible). Aerobic mesophilic microorganisms...