Efecto de la estrategia de conservación en la calidad nutritiva de la harina de la lombríz roja (Eisenia spp.) a mediano plazo

the effect of four conservation strategies (c1: at room temperature without preservatives, c2: in cold condition (5oc), c3: at room temperature and hole pressure, c4: at room temperature with preservative (methyl and ethyl paraben)) on the quality of the red worm (eisenia spp.) meal were studied during six months, by using a complete randomized design and measures repeated in the time (t0: initial, t1: 2 months, t2: 4 months, t3: 6 months) in trujillo state, venezuela. the crude protein (cp), true protein (tp), soluble protein (sp), total fats (tf), saturated fatty acids (sfa), mono-insaturated fatty acids (mfa), poly-insaturated fatty acids (pfa), gross energy (ge), minerals (ca, p, mg, k, fe, cu, mn, zn) and total ashes (ta) were quantified. digestibility with pepsine and pancreatine (ivddm, ivdcp) and in situ rumen degradability (dmdg, cpdg) were evaluated. no significant differences among treatments in the proteic fraction (cp, tp, sp), ge, sfa, minerals, total ashes, in vitro digestibility and rumen degradation were observed (p>0.05) during the experimental period. however, the tf, mfa and pfa level diminished significantly with c1, c3 and c4 to the 2, 4 and 6 months (p<0.05). although eisenia spp. meal showed stability to medium term in the proteic fraction (cpt0: 57.16% vs. cpt3: 57.14%; ivdcpt0: 70.41% vs. ivdcpt3: 70.00%; pcdgt0: 49.65% vs. pcdgt3: 48.53%), using room temperature storage, at room temperature storage and hole pressure and with methyl and ethyl paraben addition, the insaturated fatty acids profiles its affected to the 2 months. it is speculated that the lipidic fraction decrease due to the lipids peroxidation during the storage.