Projecte llegit
Títol: TFG_Juan Marín_SICUE Formulación del poso de café en la ración de oveja lechera Latxa
Estudiant que ha llegit aquest projecte:
MARÍN GÓMEZ, JUAN (data lectura: 07-02-2023)- Cerca aquest projecte a Bibliotècnica
MARÍN GÓMEZ, JUAN (data lectura: 07-02-2023)Tutor/Cotutor: FANLO GRASA, RAUL
Departament: DEAB
Títol: TFG_Juan Marín_SICUE Formulación del poso de café en la ración de oveja lechera Latxa
Data inici oferta: 26-05-2022 Data finalització oferta: 26-05-2022
Estudis d'assignació del projecte:
- GR ENG CIEN AGRONOM
GR ENG CIEN AGRONOM
Lloc de realització:
ERASMUS
Segon tutor extern:
Asier Garcia
Paraules clau:
pòsit de cafè, ovella lletera, qualitat de llet, bioeconomía, subproducte, reaprofitament, economía circular, alimentació ovelles
Descripció del contingut i pla d'activitats:
En este proyecto de final de grado se pretende encontrar un camino alternativo al subproducto
del poso del café obtenido en el sector horeca. Hasta ahora han existido varios destinos finales
para este subproducto de importancia a nivel mundial, como el compost, la utilización en
digestores como fuente de alimento para microorganismos o incluso se han quemado
simplemente.
Se parte del principio de la economía circular, donde se destaca la importancia en el mundo de
este subproducto y se llega hasta la posibilidad de utilización como alimento funcional en ovejas
de leche raza Latxa. En este trabajo se ha planteado el objetivo de determinar el efecto de
diferentes niveles de inclusión de poso de café (0, 10, 15 y 20%) en el pienso sobre el
rendimiento productivo, la calidad físico-química de la leche y propiedades sensoriales de las
cuajadas.
Overview (resum en anglès):
Coffee is the second most consumed beverage in the world, which brings with it a large industry and a long processing chain. It is also characterized by the fact that a large percentage of its original weight ends up becoming waste that is not used after its first use, coffee brewing. On this basis, a second life is sought for this spent coffee grounds (SCG) by offering it in a small percentage as feed for ruminants. This will make it possible to reduce costs and adopt environmentally friendly practices.
The objective is to evaluate the effect of including different percentages of spent coffee grounds in feed on production yield, milk quality, rumen fermentation efficiency and quality of the final product.
A trial was carried out for 47 days with 48 Latxa breed dairy ewes, blocked in groups and distributed in each treatment. The animals were offered four treatments, one per treatment group: a control, one with 10% SCG in feed, another with 15% SCG and a last one with 20% SCG.
During the trial, production yields were evaluated: amount of milk per day, milk fat and protein percentage, lactose and urea were also analysed. Samples of volatile fatty acids were taken in the rumen of the animals, milk quality was analysed and finally a sensory analysis of curd was performed.
It has been observed that there are no differences in the inclusion of SCG in feed as far as productive yields are concerned, nor have differences been found in the evaluation of the proportion of volatile fatty acids in the rumen, which shows very similar values with some exceptions such as valeric or butyric. As for the quality, it shows that there are no significant differences in milk quality and finally, after the sensory evaluation, it is observed that the jury, after the blind tasting of the curd, is not able to discern significantly between the two types of curd: control and 20% SCG in feed.
It can be concluded that, after there were no significant differences between the different treatments and the control, it can be said that including SCG in the concentrate for dairy sheep could be an option for reusing a by-product of the food chain and that it would probably also allow reducing the cost of the ration.
pòsit de cafè, ovella lletera, qualitat de llet, bioeconomía, subproducte, reaprofitament, economía circular, alimentació ovelles
En este proyecto de final de grado se pretende encontrar un camino alternativo al subproducto
del poso del café obtenido en el sector horeca. Hasta ahora han existido varios destinos finales
para este subproducto de importancia a nivel mundial, como el compost, la utilización en
digestores como fuente de alimento para microorganismos o incluso se han quemado
simplemente.
Se parte del principio de la economía circular, donde se destaca la importancia en el mundo de
este subproducto y se llega hasta la posibilidad de utilización como alimento funcional en ovejas
de leche raza Latxa. En este trabajo se ha planteado el objetivo de determinar el efecto de
diferentes niveles de inclusión de poso de café (0, 10, 15 y 20%) en el pienso sobre el
rendimiento productivo, la calidad físico-química de la leche y propiedades sensoriales de las
cuajadas.
The objective is to evaluate the effect of including different percentages of spent coffee grounds in feed on production yield, milk quality, rumen fermentation efficiency and quality of the final product.
A trial was carried out for 47 days with 48 Latxa breed dairy ewes, blocked in groups and distributed in each treatment. The animals were offered four treatments, one per treatment group: a control, one with 10% SCG in feed, another with 15% SCG and a last one with 20% SCG.
During the trial, production yields were evaluated: amount of milk per day, milk fat and protein percentage, lactose and urea were also analysed. Samples of volatile fatty acids were taken in the rumen of the animals, milk quality was analysed and finally a sensory analysis of curd was performed.
It has been observed that there are no differences in the inclusion of SCG in feed as far as productive yields are concerned, nor have differences been found in the evaluation of the proportion of volatile fatty acids in the rumen, which shows very similar values with some exceptions such as valeric or butyric. As for the quality, it shows that there are no significant differences in milk quality and finally, after the sensory evaluation, it is observed that the jury, after the blind tasting of the curd, is not able to discern significantly between the two types of curd: control and 20% SCG in feed.
It can be concluded that, after there were no significant differences between the different treatments and the control, it can be said that including SCG in the concentrate for dairy sheep could be an option for reusing a by-product of the food chain and that it would probably also allow reducing the cost of the ration.