Obtención, caracterización y aplicación de Quitosano en alimentos industrializados para consumo de ganado lechero
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Peñafiel - Acosta, Sonia Elisa [1] ; Brito-Zúñiga, Guido Gonzalo [2] ; Zavala-Toscano, Carmen Alicia [2] ; Pérez-Pazmiño, Vanessa Pamela [2]
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[1] Docente Investigadora Escuela Superior Politécnica de Chimborazo, Riobamba
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[2] Escuela Superior Politécnica de Chimborazo, Riobamba
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- Localización: Polo del Conocimiento: Revista científico - profesional, ISSN-e 2550-682X, Vol. 5, Nº. 9 (SEPTIEMBRE 2020), 2020, págs. 795-807
- Idioma: español
- Títulos paralelos:
- Obtenção, caracterização e aplicação de quitosana em alimentos industrializados para consumo de gado leiteiro
- Obtaining, characterizing and application of chitosan in industrialized foods for dairy cattle consumption
- Enlaces
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Resumen
- español
El quitosano es un polímero natural que ha sido desaprovechado y su importancia radica en los diferentes usos que se le puede atribuir. En el presente estudio se utiliza quitosano extraído mediante hidrólisis ácido-base, el mismo es caracterizado mediante cromatografía de gases para valorar su composición aminoacídica; para su posterior aplicación en un alimento balanceado de referencia. Comparando el contenido nutricional aminoácidico, los balanceados sin quitosano (t0) y enriquecido con quitosano (t1), en el mismo se evidencia el incremento porcentual de ciertos aminoácidos. En la metodología de estudio el t1 es el tratamiento al que se aplica quitosano al 1.5 % en relación al alimento, es decir 3g de quitosano en 200g de balanceado para dosificar la cantidad, se debe tomar en cuenta los siguientes estándares mín. De proteína 13%, humedad máx 13%, grasa mín 2.5%, máx. Fibra cruda 15%, máx. Cenizas 8% según datos bibliográficos. El análisis de su composición nutricional se realizó por espectroscopia ir – cercano (nirs) y por cromatografía de gases para evaluar la composición aminoácidico del alimento enriquecido. Evidentemente el t1 frente al t0 presenta un incremento en porcentaje en aminoácidos esenciales como: metionina, lisina, histidina fenilalanina, siendo estos responsables de diversos procesos como la síntesis de proteínas de los tejidos y la leche, o la síntesis de otros metabolitos corporales. El incremento de metionina fue del 0.63% y de lisina de 2.6% estos aminoácidos se podrían relacionar con el rendimiento del hato para producir concentraciones máximas de proteína de la leche.
- English
Chitosan is a natural polymer that has been wasted and its importance lies in the different uses that can be attributed to it. In the present study, chitosan extracted by acid-base hydrolysis is used, it is characterized by gas chromatography to assess its amino acid composition; for subsequent application in a reference balanced food. Comparing the nutritional amino acid content, those balanced without chitosan (t0) and enriched with chitosan (t1), the percentage increase in certain amino acids is evidenced. In the study methodology, t1 is the treatment to which 1.5% chitosan is applied in relation to the food, that is, 3g of chitosan in 200g of balance to dose the amount, the following min. Standards must be taken into account. Protein 13%, humidity max 13%, fat min 2.5%, max. Crude fiber 15%, max. Ashes 8% according to bibliographic data.
The analysis of its nutritional composition was carried out by near-ir spectroscopy (nirs) and by gas chromatography to evaluate the amino acid composition of the enriched food. Obviously, t1 versus t0 presents an increase in percentage in essential amino acids such as: methionine, lysine, histidine phenylalanine, these being responsible for various processes such as the synthesis of proteins in tissues and milk, or the synthesis of other body metabolites. The increase in methionine was 0.63% and lysine 2.6%. These amino acids could be related to herd performance to produce maximum concentrations of milk protein.
- português
Chitosan is a natural polymer that has been wasted and its importance lies in the different uses that can be attributed to it. In the present study, chitosan extracted by acid-base hydrolysis is used, it is characterized by gas chromatography to assess its amino acid composition; for subsequent application in a reference balanced food. Comparing the nutritional amino acid content, those balanced without chitosan (t0) and enriched with chitosan (t1), the percentage increase in certain amino acids is evidenced. In the study methodology, t1 is the treatment to which 1.5% chitosan is applied in relation to the food, that is, 3g of chitosan in 200g of balance to dose the amount, the following min. Standards must be taken into account. Protein 13%, humidity max 13%, fat min 2.5%, max. Crude fiber 15%, max. Ashes 8% according to bibliographic data.
The analysis of its nutritional composition was carried out by near-ir spectroscopy (nirs) and by gas chromatography to evaluate the amino acid composition of the enriched food. Obviously, t1 versus t0 presents an increase in percentage in essential amino acids such as: methionine, lysine, histidine phenylalanine, these being responsible for various processes such as the synthesis of proteins in tissues and milk, or the synthesis of other body metabolites. The increase in methionine was 0.63% and lysine 2.6%. These amino acids could be related to herd performance to produce maximum concentrations of milk protein....
- español
