Fermentação de subprodutos agroindustriais como estratégia para obter aditivos para ração de codornizes
Palavras-chave:
agro-substratos, composição química, métodos de extração, fermentação fúngica, ingrediente alimentarResumo
A atividade agro-industrial no México gera uma quantidade significativa de subprodutos vegetais (37,5 Mt,
produção estimada), que são gerados durante o processamento de frutas. Estes subprodutos
agroindustriais são uma importante fonte de nutrientes e compostos bioativos que podem ser reavaliados.
Este manuscrito revisa os resultados de diferentes investigações que avaliam o uso de fermentação fúngica
em estado sólido (FES) para a recuperação de compostos de subprodutos agroindustriais, com uso
potencial como ingredientes em rações de codorniz. A composição química dos subprodutos
agroindustriais dependerá da espécie vegetal, da região anatômica (casca, polpa e semente) e das
condições de processamento (fresco ou seco). Estes subprodutos possuem componentes bioativos como
enzimas, vitaminas, ácidos orgânicos, pigmentos e compostos fenólicos (ácidos fenólicos e flavonóides)
como uma alternativa aos métodos convencionais e não convencionais de extração. FES é um novo
método para a recuperação de compostos bioativos de subprodutos agroindustriais de culturas como:
maçã, trigo, milho, mandioca, arroz, batata, romã, arando, grão-de-bico e laranja. Os compostos bioativos
recuperados pela FES são uma alternativa com uso potencial como aditivos alimentares para codornizes.
http://dx.doi.org/10.21929/abavet2022.17
https://www.youtube.com/watch?v=ZuMwdbC1MEE&t=145s
e2022-3
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