Resumen

FLOREZ-DELGADO, Dixon Fabián. Effect of the fermentation time on the nutritional quality of Coffea arabica L. pulp silage. Cienc. Tecnol. Agropecuaria [online]. 2020, vol.21, n.3, e1423.  Epub 31-Ago-2020. ISSN 0122-8706.  https://doi.org/10.21930/rcta.vol21_num3_art:1423.

Coffee pulp has been incorporated into livestock production systems through its use in silos thanks to its acceptable nutritional composition. This work was carried out at the farm La Gaviota located in the Matajira district of the municipality of Pamplonita, and its aim was to evaluate the effect that fermentation time has on the nutritional quality of coffee pulp silage. Three treatments were used: 30, 45, and 90 days of fermentation and four replicates of 20 kg. Descriptive statistics tests, one-way ANOVA with three levels, and a significance of 5% were applied under a randomized design. Parameters such as pH, phosphorus (P), and polyphenols showed a similar behavior (p>0.05) compared to the fermentation time. Meanwhile protein, neutral detergent fiber (NDF), in vitro digestibility (IVD) and metabolizable energy (ME) –with averages of 13.50 %, 49.85%, 57.20 % and 4.50 Mcal/kg DM, respectively– showed the best tenors in T2 with a fermentation time of 45 days. The values of acid detergent fiber (ADF) and calcium (Ca) were higher in T4 with 90 days of fermentation. We conclude that the fermentation time has an influence on the nutritional parameters of coffee pulp silage.

Palabras clave : coffee pulp; fermentation; in vitro digestibility; ruminant feeding; silage.

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