EFECTO DE LA FERMENTACIóN EN ESTADO SóLIDO DE LA PORCINAZA SOBRE LA PERSISTENCIA DE PATóGENOS EN EL ENSILAJE

in this work the effects of fermentation in solid state of fresh swine manure with whole ground sugar cane (wgsc) on sanitary quality (microbiological, parasitic and viral) on the resulting product was established.. the study was conducted in the institute of agricultural biotechnology laboratories at universidad de caldas. in the first phase, the presence of parasitic and microbial pathogens by the 21st day of fermentation, of different mixes of wgsc with fresh swine manure was evaluated; the evaluated organisms were: lactobacilli, molds, yeasts, total and fecal coliforms, salmonella, sulphite reductive clostridium, coagulasepositive type staphylococcus, and parasites. in a second phase the effect of fermentation time in solid phase (ftsp) of a mixture of wgsc with 40% fresh swine manure with vitafert at 3, 6, 9, 12, 15, 18 and 21 days, on the sanitary quality of the silage was studied using a complex block design at random with three replicas per treatment and a 2.5 kg pvc microsilo as experimental unit. besides the same re-counts carried out in the previous stage, in this stage the re-count of molds and evaluation of the porcine reproductive and respiratory syndrome (prrs) virus by pcr in real time was carried out on the 21st day and by neans of multiplex pcr the presence of the following viruses was detected: porcine parvovirus (ppv), porcine circovirus type i (pcv-i), porcine circovirus type ii (pcv-ii), and porcine herpervirus type i (phv-i) or aujeszky's disease virus. complementary, the presence of bacteria, molds, yeasts and parasites was evaluated in the 21 days fermentation sample on days 22, 23, 26, 27, and 28 with the purpose of analyzing what had happened the week after the microsilo opening. for this purpose the recipient was closed without reestablishing the vacuum, as it happens in real practice. the eggs of parasites present in the fresh swine manure were inactivated from the third day of fermentation. no sample evidenced mold and yeast growth, the