Resumen

CAICEDO, W. et al. Increase of protein and antioxidant activity of orito banana silage. Technical note. Cuban J. Agric. Sci. [online]. 2020, vol.54, n.4, pp. 581-584.  Epub 01-Dic-2020. ISSN 2079-3480.

In order to determine protein content, total phenols and antioxidant activity of green orito banana (Musa acuminata AA) fruit silage, inoculated with whey, for its use as animal feeding, a completely randomized design was implemented, with six treatments (ensiling time): 0, 1, 4, 8, 15 and 30 days. The best results (P <0.05) for crude protein were obtained on days 4 (15.54%), 8 (15.44%), 15 (15.41%) and 30 (15.33%). Total phenols showed their best results on day 30 (35,812.85 μMol GAE/kg DM) and antioxidant activity on day 15 (3,034.98 μMol TROLOX/kg DM). It is concluded that, through fermentation process of the waste green orito banana fruit, between 0 and 30 days, the best protein content and antioxidant activity were achieved at 15 days, which resulted in a food with potential for animal health.

Palabras clave : antioxidants; solid fermentation; residue fruit; microbial protein.

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