Resumen

RODRIGUEZ-CALLE, Rosa M; SUAREZ-HERNANDEZ, J  y  TAMBARA-HERNANDEZ, Yanet. Characterization of the cake obtained from pressing the Jatropha curcas fruit. Pastos y Forrajes [online]. 2016, vol.39, n.1, pp. 72-75. ISSN 2078-8452.

Jatropha curcas has a remarkable potential, which lies on its high oil content for biodiesel production. A study was conducted in order to determine some chemical indicators of the cake obtained from pressing the fruit of this oil plant. The following values were obtained: moisture: 3,80 %; ash: 7,02 %; content of water extracts: 10,7 %; content of ethanol extracts: 6,3 %, which indicated that the quantity of soluble compounds in polar solvents was high. The average value of Klason lignin was 6,32 %. The cake was composed by 51,9 % of carbohydrates (glucans represented 31,7 %) and 32,2 % of crude protein. It is concluded that the J. curcas cake, previously detoxified, becomes an alternative for its use in animal feeding.

Palabras clave : animal feeding; biodiesel; carbohydrates; proteins.

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