Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains

Authors

  • Andressa Faccenda Western Paraná State University
  • Maximiliane A. Zambom Federal University of Pampa
  • André S. Avila Western Paraná State University
  • Deise D. Castagnara Federal University of Pampa
  • Ricardo Dri Western Paraná State University
  • Maria L. Fischer Western Paraná State University
  • Rodrigo C. R. Tinini Western Paraná State University
  • Jéssica G. Dessbesell Western Paraná State University
  • Ana-Ruth E. Almeida Western Paraná State University
  • Kleves V. Almeida Western Paraná State University

DOI:

https://doi.org/10.17533/udea.rccp.v34n4a02

Keywords:

barley, brewery by-product, brewer’s grains, digestibility, dried brewer’s grains feed conservation, feed by-product, fungi, nutritional value, ruminants, storage time

Abstract


Background: Brewer's grains, a by-product of the brewery industry, can be included in the diet of ruminants. However, its high humidity makes it difficult to store and preserve. Objective: To evaluate the efficiency of sun dehydration of wet brewer’s grains (WBG) and the effect of storage period on its nutritional and microbiological quality. Methods: A completely randomized experimental design was used to evaluate WBG dehydration efficiency, with treatments corresponding to 0, 1, 2, 4, 6, 8, 10, 12, 14 and 16 hours of sun exposure. A second experiment was carried out using also a completely randomized design to evaluated the effect of storage with the following treatments: 0, 10, 20, 30, 60, 90, 120, 150 and 180 days of storage of the dry by-product. Results: Dry matter (DM) content linearly increased with dehydration period. The chemical composition of the dried brewer's grains had no effect as a function of storage period. Indigestible protein (C fraction) increased linearly but did not compromise the cumulative gas production and the in vitro digestibility of DM and protein. Storage time had no effect on fungus population. The maximum aflatoxin value was 45.5 μg/kg, and remained within acceptable limits for bovine feed. Conclusion: Dehydration of WBG in the sun is efficient to guarantee conservation and makes it possible to store the by-product. The storage of the dry by-product for 180 days does not compromise its nutritional or microbiological quality.

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Author Biographies

Andressa Faccenda, Western Paraná State University

https://orcid.org/0000-0001-9439-3340
Western Paraná State University, Paraná, Brazil.

Maximiliane A. Zambom, Federal University of Pampa

https://orcid.org/0000-0001-6688-9330
Federal University of Pampa, Rio Grande do Sul, Brazil.

André S. Avila, Western Paraná State University

https://orcid.org/0000-0002-8351-8547
Western Paraná State University, Paraná, Brazil.

Deise D. Castagnara, Federal University of Pampa

https://orcid.org/0000-0002-9143-305X
Federal University of Pampa, Rio Grande do Sul, Brazil.

Ricardo Dri, Western Paraná State University

https://orcid.org/0000-0002-4150-8068
Western Paraná State University, Paraná, Brazil.

Maria L. Fischer, Western Paraná State University

https://orcid.org/0000-0003-3760-6789
Western Paraná State University, Paraná, Brazil.

Rodrigo C. R. Tinini, Western Paraná State University

https://orcid.org/0000-0002-3699-4188
Western Paraná State University, Paraná, Brazil.

Jéssica G. Dessbesell, Western Paraná State University

https://orcid.org/0000-0003-1654-1461
Western Paraná State University, Paraná, Brazil.

Ana-Ruth E. Almeida, Western Paraná State University

https://orcid.org/0000-0002-2048-6605
Western Paraná State University, Paraná, Brazil.

Kleves V. Almeida, Western Paraná State University

https://orcid.org/0000-0002-2996-5119
Western Paraná State University, Paraná, Brazil.

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Published

2020-10-15

How to Cite

Faccenda, A., Zambom, M. A., Avila, A. S., Castagnara, D. D., Dri, R., Fischer, M. L., Tinini, R. C. R., Dessbesell, J. G., Almeida, A.-R. E., & Almeida, K. V. (2020). Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains. Revista Colombiana De Ciencias Pecuarias, 34(4), 254–266. https://doi.org/10.17533/udea.rccp.v34n4a02

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