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Sánchez-Guerra NA, Gonzalez-Ronquillo M, Anderson RC, Hume ME, Ruiz-Albarrán M, Bautista-Martínez Y, Zúñiga-Serrano A, Nájera-Pedraza OG, Salinas-Chavira J. Improvements in fermentation and nutritive quality of elephant grass [Cenchrus purpureus (Schumach.) Morrone] silages: a review. Trop Anim Health Prod 2024; 56:171. [PMID: 38769268 DOI: 10.1007/s11250-024-04027-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 05/09/2024] [Indexed: 05/22/2024]
Abstract
Elephant grass [Pennisetum purpureum Schumach. syn. Cenchrus purpureus (Schumach.) Morrone], also known as Napier grass and King grass, includes varieties Taiwán, Gigante, Merkerón, Maralfalfa, and others. The grass achieves high biomass production in tropical-subtropical, temperate, and arid areas. The high-water concentration of elephant grass suggests that ensiling could offer an alternative way to preserve the nutritional quality of the grass during storage, however, some considerations should be addressed because of the particularities of the grass. Ensiling elephant grass may produce adequate fermentation but could suffer effluent losses and subsequent losses of nutrients due to leaching. To improve fermentation and nutrient characteristics of elephant grass silages, several studies were conducted with the inclusion of additives. Lactic acid bacteria inocula have reduced pH and increased crude protein content of elephant grass silage, but aerobic stability of silages could be affected by the bacterial inoculation. There is limited information, however, on the potential of different silage inoculants to reduce growth of spoilage microorganisms during the aerobic phase of silage prepared with elephant grass. Exogenous fibrolytic enzymes also may improve elephant grass silage quality by enhancing microbial fiber-degradation with subsequent increase in lactic acid and its associated pH reduction. Another study approach to improve fermentation and nutritional quality of elephant grass silages involved the addition of different feeds at ensiling, including conventional feeds such corn, wheat, rice bran, and molasses or alternative feeds such as different dehydrated by-products obtained from the food industries of juice and jelly. In the manuscript, the presented scientific information shows the great potential of the different manipulations to improve the quality of elephant grass silages and with possible enhance of the economic profit and sustainability of livestock farming in the tropical areas.
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Affiliation(s)
- N A Sánchez-Guerra
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, Tamaulipas, México
| | - M Gonzalez-Ronquillo
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Edo de México, México
| | - R C Anderson
- Department of Agriculture, Agricultural Research Service, Food and Feed Safety Research Unit, United States, College Station, TX, USA
| | - M E Hume
- Department of Agriculture, Agricultural Research Service, Food and Feed Safety Research Unit, United States, College Station, TX, USA
| | - M Ruiz-Albarrán
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, Tamaulipas, México
| | - Y Bautista-Martínez
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, Tamaulipas, México
| | - A Zúñiga-Serrano
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, Tamaulipas, México
| | - O G Nájera-Pedraza
- Departamento de Nutrición Animal, Unidad Saltillo, Universidad Autónoma Agraria, "Antonio Narro", Saltillo, Coahuila, México
| | - J Salinas-Chavira
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Cd. Victoria, Tamaulipas, México.
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Villacís-Chiriboga J, Elst K, Van Camp J, Vera E, Ruales J. Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications). Compr Rev Food Sci Food Saf 2020; 19:405-447. [PMID: 33325169 DOI: 10.1111/1541-4337.12542] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 12/16/2019] [Accepted: 01/08/2020] [Indexed: 12/11/2022]
Abstract
Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.
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Affiliation(s)
- José Villacís-Chiriboga
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.,Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Edwin Vera
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
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