Bioconversão de resíduos do processamento da macaúba (Acrocomia aculeata) pelos fungos Pleurotus ostreatus e Pleurotus sajor-caju como indicação de uso para insumo em ração animal

Abstract

In this present work the almond bran and macaúba pulp were characterized as well as the bunch and the epicarp and proportional mixtures of these, emphasizing the main properties of the fruits of this palm such as: ash, raw protein, fiber on neutral and acid detergent, lignin, cellulose, raw fiber, ethereal extract and in vitro digestibility. Biodegradation by microorganisms has also been contemplated in this framework due to the ability of some species of fungi to colonize different types of wastes, usually the ones that are nutrient deficient and rich in nondigestible fibers, and also to improve their properties, especially on protein levels. The pulp bran, the almond bran and the mixtures of the pulp bran with almond bran, bunch and macaúba epicarp were submitted to the micelliation process by microorganisms of the genus Pleurotus in order to obtain a more indicated compound in the formulation of animal feed. From the studied samples, the results of the bioconversion process with blends of pulp and almond meal, as well as blends of bran of the pulp with bunch and epicarp, all in the ratio 1: 1, which were the only ones that showed positive results in mycelium, with both fungi, Pleurotus ostreatus and Pleurotus sajor-caju. Samples of pulp, pulp meal, pulp plus epicarp from mechanical pulp, as well as their bran, showed no trace of fungus growth. Only the mixture of bran pulp with almond went from voluminous (FB> 18. 20% of dry matter) to concentrated (FB <18% of dry matter) and reported as protein (CP > 20% of dry matter) had a considerable increase in ash, digestibility and protein regard to the initial characterization, in anther words, no fungus. The production of Pleurotus ostreatus in samples of pure almond bran and mixture of almond bran with macaúba pulp bran was increased at work due to the relative ease of its production and also because it represents an alternative food for human or animal consumption . This genus of fungi covers a wide variety of substrates on which it is able to grow, allowing the positive impact of cultivating fungi taking advantage of agricultural residues. The fruiting of the pulp and almond bran mixture occurred after 80 days after the initial micelliation, but the pure almond meal did not fruit. The cultivation resulted in biological efficiency (EB) of 34.42% and the value found for the raw protein of the mushroom produced was 33.11%.