Influence of the oven vs. microwave drying method on the nutritional composition of different livestock feeds
DOI:
https://doi.org/10.33571/rpolitec.v19n37a8Keywords:
Food, Livestock, ValuationAbstract
Feed is the most important cost in animal production. The objective of this research was to compare the drying methods stove or microwave and the effect on the composition of different raw materials. Six feeds commonly used in animal production in Ecuador were studied: corn (Zea mays), soybean meal (Glycine max L.), green reject (Musa × paradisiaca), corn silage, alfalfa (Medicago sativa) and ryegrass ( lolium perenne). 40 samples were analyzed in each food, each sample was divided into 2 subsamples, one for drying in an oven and another in a microwave oven, a bromatological analysis was carried out on the subsamples; Crude protein (Pb), ethereal extract (EE), crude fiber (Fb) and ash. An analysis of variance and Tukey's test (p<0.05) were used to determine differences between means. The results show that there are differences (p<0.05) in the content of (DM); however, bromatological differences depend on the type of food.
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