Ensilaje liquido de residuos de durazno (Prunus pérsica) como alternativa para la alimentación animal.

The chemical composition and the presence of microorganisms in liquid silage of peach (Prunus pérsica) were evaluated. A completely randomized design with a 2 * 2 factorial arrangement, four treatments with two percentages of inclusion of molasses and ammonium sulfate was used: T1 (10% molasses - 1% SAM), T2 (10% molasses - 3% SAM), T3 (20% molasses - 1% SAM) and T4 (20% molasses - 2% SAM), with three replications, which were stored between 17 and 19 ° C. The physical-chemical composition of the fruit was determined, taking pH values and microbiological growth, bacterial morphology was characterized on blood agar and MacConkey agar. The organoleptic evaluation of the final silage is established as GOOD according to fermentation characteristics. The protein value increased in each of the treatments as the pH value decreased, associated with high microbial growths, improving the true protein of the food. There was growth of whitish and smooth colonies in blood agar with a predominance of Gram + and Gram - bacillary forms. Pink color - smooth surface colonies grew on MacConkey Agar only on day 0. Liquid peach silage with the addition of SAM increases protein values; and the addition of molasses improves the fermentative parameters such as pH stability. [ABSTRACT FROM AUTHOR]