Sustitución de melaza por mucílago de café (Coffea arabica L.) en bloques nutricionales para rumiantes

Abstract

The objective of this study was to evaluate the incorporation of the sub product mucilage of coffee in the fabrication of nutritional blocks and its impact on fabrication variables, chemical composition and animal preference. Nutritional blocks with different concentrations of coffee mucilage (0, 25, 50, 75 and 100 %) were used in place of molasses and combined with base ingredients corn, cement, urea, minerals and sulfur. The following variables were evaluated: setting time, consistency, ease of mixing, and hardness. The chemical composition was found by analyzing raw protein, insoluble and soluble protein, fractions of neutral detergent fiber, organic matter and ash. For the test of animal preference, a cafeteria test was used with the following measurements: number of visits, number of licks and bites, effective time of licking or biting, and consumption of each block by each animal. The field measurements were used to calculate the following variables: licking/biting speed, consumption speed, size of lick or bite, consumption rate and preference index. Data on quality and preference were submitted to an analysis of variance through the GLM procedure of the SAS statistical package (SAS, 1994). Quality variables were analyzed using a randomized experimental design with seven treatments and 10 repetitions per treatment. For the preference test, the experiment had a data collection period of four days, with two evaluation periods. A Latin square experimental design was used. In both cases, averages were evaluated using the Tukey test (p<0.05). Results indicate that it is feasible to incorporate coffee mucilage in nutritional blocks as an up to 75 % substitution for molasses from sugar cane. No alterations are thus produced in the chemical composition of the nutritional blocks and animal preference is greater than with molasses.