Technological status of prickly pear (Opuntia ficus-indica Mill.) fermentation to increase the protein value of its fodder

• Cortés Chamorro, Marco Antonio ^[1] ; Rössel Kipping, Erich D. ^[1] ; Loera-Alvarado, Gerardo ^[1] ; Calzada-Lara, Gabriel ^[1] ; Ortiz Laurel, Hipólito ^[2] ; Durán García, Héctor Martín ^[3] ; Francisco Javier Morales Flores ^[1]
  1. [1] Colegio de Postgraduados, Campus San Luis Potosí
  2. [2] Colegio de Postgraduados, Campus Córdoba
  3. [3] Universidad Autónoma de San Luís Potosí

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• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 17, Nº. 7, 2024 (Ejemplar dedicado a: Julio), págs. 173-179
• Idioma: inglés
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  • Objective: To analyze the state-of-the-art technology and the application of the fermentation process, in order to increase the protein value of prickly pear (Opuntia ficus-indica), as a source of fodder, in three technological levels. Design/Methodology/Approach: The technological parameters and mechanization level of three fermenters —employed to increase the protein value of prickly pear fodder— were characterized. The conceptual technical analysis was determined through quantitative and qualitative indicators, based on mathematical expressions and equations. Results: Quantitative indicators showed a fermentation technology with limited efficiency, which provides an opportunity for technical improvements. Findings/Conclusions: The application of fermentation technology results in significant savings in water, soil, and fertilizer resources. Furthermore, it provides an alternative for fodder production and food security for livestock in the semi-arid region of Mexico.