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

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 perio...

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Autores principales:	Andressa Faccenda, Maximiliane A Zambom, André S Avila, Deise D Castagnara, Ricardo Dri, Maria L Fischer, Rodrigo C R Tinini, Jéssica G Dessbesell, Ana-Ruth E Almeida, Kleves V Almeida
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2020
Materias:	barley brewery by-product brewer’s grains digestibility dried brewer’s grains feed conservation feed by-product fungi nutritional value ruminants storage time Animal culture SF1-1100
Acceso en línea:	https://doaj.org/article/715a2be0c99c43ca81729b35e3ccf507
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spelling	oai:doaj.org-article:715a2be0c99c43ca81729b35e3ccf5072021-11-26T19:27:59ZInfluence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains2256-295810.17533/udea.rccp.v34n4a02https://doaj.org/article/715a2be0c99c43ca81729b35e3ccf5072020-10-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/rccp/article/view/344005https://doaj.org/toc/2256-2958Background: 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.Andressa FaccendaMaximiliane A ZambomAndré S AvilaDeise D CastagnaraRicardo DriMaria L FischerRodrigo C R TininiJéssica G DessbesellAna-Ruth E AlmeidaKleves V AlmeidaUniversidad de Antioquiaarticlebarleybrewery by-productbrewer’s grainsdigestibilitydried brewer’s grains feed conservationfeed by-productfunginutritional valueruminantsstorage timeAnimal cultureSF1-1100ENRevista Colombiana de Ciencias Pecuarias, Vol 34, Iss 4, Pp 254-266 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	barley brewery by-product brewer’s grains digestibility dried brewer’s grains feed conservation feed by-product fungi nutritional value ruminants storage time Animal culture SF1-1100
spellingShingle	barley brewery by-product brewer’s grains digestibility dried brewer’s grains feed conservation feed by-product fungi nutritional value ruminants storage time Animal culture SF1-1100 Andressa Faccenda Maximiliane A Zambom André S Avila Deise D Castagnara Ricardo Dri Maria L Fischer Rodrigo C R Tinini Jéssica G Dessbesell Ana-Ruth E Almeida Kleves V Almeida Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
description	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.
format	article
author	Andressa Faccenda Maximiliane A Zambom André S Avila Deise D Castagnara Ricardo Dri Maria L Fischer Rodrigo C R Tinini Jéssica G Dessbesell Ana-Ruth E Almeida Kleves V Almeida
author_facet	Andressa Faccenda Maximiliane A Zambom André S Avila Deise D Castagnara Ricardo Dri Maria L Fischer Rodrigo C R Tinini Jéssica G Dessbesell Ana-Ruth E Almeida Kleves V Almeida
author_sort	Andressa Faccenda
title	Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
title_short	Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
title_full	Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
title_fullStr	Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
title_full_unstemmed	Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
title_sort	influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains
publisher	Universidad de Antioquia
publishDate	2020
url	https://doaj.org/article/715a2be0c99c43ca81729b35e3ccf507
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Influence of the storage period on the nutritional and microbiological value of sun-dried brewer’s grains

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