PROCESS FOR PREPARING MIXTURES OF FERMENTED AND NON-FERMENTED AGAVACEOUS LEAVES, ENRICHED OR NOT, WITH NON-CONVENTIONAL PROTEIN, CRUDE PROTEIN AND NON-PROTEIN NITROGEN (NPN), FOR USE IN BALANCED FEED FORMULATIONS USED IN LIVESTOCK

Abstract

The present invention relates to a process for the production of a high-protein animal feed product, comprising the steps of: a) collecting and selecting biomass consisting of agave leaves harvested within a maximum period of 15 days after harvesting; b) subjecting said biomass to solar drying or controlled forced thermal drying at a temperature of 30 to 60 °C, with a relative humidity of 35 to 50%, until reaching a final moisture content of 15 to 30%; c) pre-shredding the agave leaves to sizes of 1 to 6 cm and subsequently grinding the dehydrated biomass using a hammer mill equipped with 3 to 10 mm screens, obtaining a homogeneous flour;d) add to the biomass a microbial inoculum comprising bacteria with N2 fixation capacity, in combination with fermentative microbiota, at a concentration of 10 to 20 mL / kg of biomass, equivalent to 700 to 800 CFU / mL, adding enzymes selected from amylases, proteases, xylases, lipases and ligninases; e) carry out a sequential dual fermentation, aerobic and then anaerobic, controlled between 30 and 47 °C, until bioavailable compounds are obtained; f) add soy paste in an amount of 7 to 16% on a dry basis; (g) pelleting the food product by compression in dies of 3 to 8 mm, under a minimum pressure of 80 psi and a temperature below 80 ºC, to obtain a stable pellet, which is packed in systems provided with controlled release valves of DC:, where the food product obtained has a protein content of 39.71 g per 100 g of dry matter and a metabolizable energy of 3.2 Mcal / kg.;

Description

Process for preparing mixtures of fermented and unfermented agave leaves, enriched or not, with unconventional protein, crude protein and Non-Protein Nitrogen (NPN), for use in balanced feed formulations used in livestock DESCRIPTION OBJECT OF THE INVENTION i The present invention aims to obtain balanced food products for animal use, with unique characteristics of possessing a bioavailable protein in a Bioavailable Protein Balanced Food of High Nutritional Value (ABAPROBIO), based on a caloric energy balance in compounds including carbohydrates, essential oils, essential and non-essential amino acids, minerals, NNP nitrogen, yeasts and soluble fibers.and insoluble, all of this contained in the leaves of agave plants; each of these compounds comes from a disruptive biotechnological process that originates from the manipulation of the variables: temperature, humidity, pH, acidity, concentration of substrates, enzymatic catalysts and microorganisms such as yeasts, with or without the presence of oxygen, as well as a time differential, in addition these variables are also given by a second non-Newtonian rheological differential, crushing, grinding and / or pelleting, for the obtaining of an industrial product. ABAPROBIO BACKGROUND Agaves are plants with high fructose and fructan content in both their stem (pinnas) and their leaves (pencas). They are plants that show great efficiency in producing non-structural sugars, as they grow and develop in limiting climate conditions (extreme temperatures, low humidity) and soil conditions (shallow depth, scarce nutrients), and even under these conditions they thrive and are productive. In addition, due to the type of photosynthetic metabolism they possess (CAM), they capture more CO2 than many other plants. Currently, the primary interest in these plants is the use of the sugary juice from the stems when they mature for the production of distilled beverages (tequila, mezcal, raicilla, bacanora) obtained mainly from narrow-leaf agaves, highlighting Agave tequilana weber and Agave angustifolia. To a lesser extent, the juice or sap of broad-leaf agaves (aguamiel) is also used to make pulque. However, even though the leaves or stalks represent 50% or more of the plant's biomass and contain in many species the same amount of sugars as pineapple or 50% of it (A. tequilana and A. angustifolia), they are hardly used. In some cases, producers with limited resources prune and chop the stalks of broad-leafed agaves with a machete and give them as a supplement in the corral or in the pasture itself during the dry season to cattle, sheep, or goats. There is only one case of leaf utilization in agaves; these are the species used to obtain natural fibers for industrial use (Agave sisalana and A. fourcroydes). And particularly in the Yucatán Peninsula and the case of Agave lecheguilla in arid zones of the North of the country. Agave, with a density of 750 plants / ha, has a productivity of 55 tons of balanced feed—fresh agave leaves (6.1 tons of dry matter) (Martínez, 1994). In comparison, nopal, with 1,250 plants per hectare, produces 32 tons of balanced feed—fresh agave leaves (3.5 tons of dry matter) (Hamilton, 1992). The information in the closest knowledge to the present invention is described below in order to differentiate the limits in public domain science with reference to the novelties of the present invention, this information being complementary but not limiting, it is described: Nutritional Characterization and in vitro Digestibility of the inflorescence of the Maguey (Agave salmiana) with additives, Irene Carrasco Neri, Thesis October 2013, Autonomous Agrarian University Antonio Narro, this document describes the technical characterization of the Maguey Agave salmiana with the objectives to determine the nutritional quality and characterize the in vitro digestibility of the dry matter (IVDMD) of the inflorescence of the maguey Agave salmiana at different incubation times.The in vitro digestibility of dry matter was analyzed using a completely randomized statistical model with a 2x7 factorial arrangement, with two treatments at different incubation times (0, 3, 6, 12, 48, 24, and 72 hours) with three replicates each. The treatments consisted of the same amounts of agave: t1 agave + urea and t2 agave + cellulase. The results obtained from the bromatological analysis of the Agave salmiana inflorescence were: DM 18.50%, CP 5.87%, EE 2.86%, C 5.57%, CF 2.72%, ADF 3.15%, and NDF 6.61%. As can be seen, these are studies carried out at the laboratory level, focused on the inflorescence and not the leaves of the agave plants, limited to only demonstrating that it has nutritional characteristics in vitro, unlike the present invention where its object was to obtain a balanced food process and product formulated with the agave leaf for ABAPROBIO livestock at an industrial level, with bioavailability results. Yo BRIEF DESCRIPTION OF THE FIGURES Figure 1. General Process Flow Diagram showing: (A) Agave harvesting, (B) Collection of harvested leaves in the field, (C) Pre-crushing, (D) Inoculation, (E) Solar drying and / or forced drying, (F) Grinding, (G) Mixing, (H) Pelletizing, and (I) Packaging. The final product will be bagged in 10 kg to 50 kg presentations for storage, logistics, and final sale. Figure 2 - Harvesting and pre-crushing scheme. The manual or mechanized harvesting of agave leaves and their pre-crushing process are briefly described. Figure 3 - Fermentation diagram. The aerobic and anaerobic fermentation process that the agave leaf undergoes once it is crushed and fermented by beneficial microorganisms is described, leading to the release of nutrients for animal consumption. Figure 4 - Drying scheme. The process of natural solar drying or forced drying with dry hot air for the dehydration of crushed and fermented agave leaves is described. Figure 5 - Milling diagram. The milling and pulverization process for obtaining the base flour for ABAPROBIO is described. Figure 6 - Nutrient Mixing Scheme. The process of mixing other nutrients into the base flour to obtain the final ABAPROBIO is described. Figure 7 - Pelletizing and Bagging: This describes the pelletizing or densification process of ABAPROBIO and its bagging for the final product. DETAILED DESCRIPTION OF THE INVENTION The present invention was developed with the purpose of turning a problem into an opportunity. According to the Tequila Regulatory Council (CRT, 2020), in the region with the Tequila Denomination of Origin (DOT) and outside of it, it is estimated that there are currently about 200,000 hectares planted with Agave tequilana weber and an availability of 20.6 tons / ha on average of leaves that are left lying in the field after harvesting and that in many cases are burned to prepare the land and replant this species or another crop; this action generates a carbon footprint with an estimated value of 13.1 tons / ha of CO2 equivalent for the organic waste of the harvesting, whose environmental damage is not quantified or addressed by the tequila industry.In addition to this, there is also the Mezcal, Raicilla, and Bacanora industry, where there is also a waste of leaves exposed to the environment after harvesting. Furthermore, if similar processes are combined, the organic solid waste increases the carbon footprint. Therefore, the present invention sees great potential in utilizing the leaves of these species for the purpose of developing a process to produce ABAPROBIO, for use in balanced feed formulations for livestock. The present invention describes the process of manufacturing ABAPROBIO, in the following i stages: A. Agave harvesting. This stage begins where all the agave leaves are cut and thrown in the field and only the piña (heart of the agave) is harvested, preferably with leaves from the following species: Agave tequilana, A. angustifolia, A. americana, A. salmiana, A. mapisaga, A. scabra, A. atrovirens, A. duranguensis, etc. B. Collection of harvested leaves in the field. This is characterized by leaving the leaves in the field for a period of no more than 15 days, under climatic conditions of solar radiation (based on the climatic and geographical conditions in Mexico, and similar climatic and solar radiation conditions) for natural or forced dehydration (range 30-70°C), a preferred temperature of 30 to 47° for the fermentation process and with a relative humidity of 40% to 35% and subsequently mechanical (harrow, backhoe and truck) or manual collection. C. Pre-crushed. The collected leaves are taken to a pre-crushed process in a blade or hammer mill and sieve of a maximum of 1 cm preferably, or it can vary in size towards a larger one of 1 to 6 mm, depending on the type of fermentation to be carried out. D. Inoculation (yeasts, fungi and bacteria, cyanobacteria). The pre-shredded and moist leaves may be inoculated by yeasts or cyanobacteria for the fermentation (aerobic or anaerobic) of sugars or carbohydrates and to increase the digestibility of the balanced feed. E. Solar drying and / or forced drying. The pre-shredded leaves will be dehydrated to between 15% and 30% moisture by weight, either through natural dehydration in the open air at a relative humidity of less than 50%, or through forced dehydration in a drying tunnel, circulating air at 60-70 °C at a speed of at least 1 m / s and with dry air renewal when the relative humidity exceeds at least 60%. • Yo F. Grinding. The pre-crushed and dehydrated leaves are pulverized in a hammer mill with a 3 to 10 mm screen; 90 to 98% pass through. As described, this process may include a heating stage induced by the mechanical grinding operation itself or by means known to science and technology, where hot dry air of at least 60-70 °C is injected. G. Mixing. The balanced ingredients will be incorporated mechanically, either in a fixed tank with helical rotating blades at an average of 60 rpm, or in a horizontal cylindrical rotating tank at 30 rpm. During this process, moisture content is also standardized using known methods. Protein ingredients and other additives (essential amino acids, vitamins, medications, trace elements, bypass fat) are added. H. Pelletizing is carried out through a compression process in a die with holes between 3 mm and 8 mm, using either a radial disc or a tangential die, depending on the required feed. Ideally, this operation requires a force-to-area ratio for the type of agave leaf fiber of at least 80 psi and a maximum temperature of 77°C. • Yo I. Packaging. The final product will be bagged in 10 kg to 50 kg presentations for storage, logistics, and final sale. The packaging is characterized by having a CO2 relief check valve to reduce pressure caused by induced fermentation in the product, in some cases involving live product. In the first stage, (A), the harvesting of agaves of any species is described, defined as the removal of the leaves from the agave heart, which for the practical purposes of the present invention is determined by utilizing the leaves in this stage. The leaves are left to rest on the ground for δ A variable time frame, influenced by ambient temperature and the season (Spring, Summer, Autumn, and Winter), is used during the agave harvest. This causes the agave to be naturally inoculated with yeasts and other wild microorganisms from the surrounding environment. This inoculation can be manually induced during the process described here. Leaf collection (B) is carried out manually or mechanically, with the aim of taking it to the pre-crushing stage (C). In this stage (D), aerobic and anaerobic fermentation is expected to occur in the layers of the agave leaves, allowing for advancement in the fermentation and maturation process (transformation of organic compounds into simpler or basic products). Biochemically) of the final product. The inherent enzymatic activity increases the surface area differential. Pre-grinding promotes fermentation, generating stage (D) by increasing the contact area of ​​microorganisms, such as yeasts and other microorganisms, as well as enzymatic systems (amylases, xylases, lipases, proteases, lignases), which accelerates the anaerobic and aerobic kinetics curve. This inoculation stage (microbiota: yeasts, fungi and bacteria, cyanobacteria, microfauna: protozoa, nematodes, insects and mites) has the function of carrying out the fermentation reactions for the desired metabolisms, which are responsible for transforming the substrates into the final products. ABAPROBIO ® In this stage (D) Standardization in aerobic and anaerobic incubation refers to the control of the kinetics of fermentative metabolic reactions in transforming reducing sugars into alcohols, proteins into peptides, and these generate amino acids, and oils or fats into simple fatty acids; these variables are based on the mathematical model of Batch or Semi-continuous Reactor Design -ri = 1 / W [Ni 1,2,3...i] ka dt; where the negative sign in the formula (-r) indicates the reaction rate at which the initial organic compounds (i) are being depleted by the metabolic action of microorganisms or enzymes (lignases, amylases, xylase, protease, lipases) mentioned above, W is the weight of the components, which can be changed to volume V, under the density relationship, ni is the molar concentration of compounds i at the beginning, Ka is the rate constant calculated by experimental design of change of each compound given by a time differential, and the temperature and pressure are kept constant, for each case, in the experimental design; as you can see, this differential equation calculates the rate of change in a given time of the reaction kinetics in the process, by such action it is possible to predict in which phase of the process I can obtain the final characteristics of the final product.Subsequently, it is taken to stage (E) of solar drying and / or forced drying. For forced drying, dry air (with a minimum relative humidity of 30% and a maximum of 60%) is circulated within a range of 30-60 °C. This process is key, since, depending on the following variables: temperature, humidity, drying air speed, and time, the moisture is removed from the leaf to ranges of 15-20% moisture by weight. In this stage, the moisture content of the milled agave is also standardized, and it has the function of regulating the Water Activity (AW) to prevent unwanted microbial growth. The grinding (F) is carried out with a hammer mill with a screen between 5-10 mm, this stage increases by 90% the contact of Yeast (or microorganisms or enzymes) with the surface of the substrate I (ground agave leaf), which increases its efficiency by 99% in the mixed aerobic and anaerobic fermentation process. In this process stage, the fermentation kinetics curve 25 is standardized, resulting in a homogeneous process. The mixing of protein ingredients, minerals, and other additives is carried out in stage (G). In this stage, several operations are promoted, such as the 100% homogenization of the participating variables. One of these variables is the micro-elements of the substrates, which are synergistic with the beneficial microbial activity (Saccharomyces cerevisiae yeasts, previously described microorganisms, and / or enzymes). One of the resulting functions is to promote the synthesis of bioavailable proteins and alcohols. Stage (H) is pelleting, which transforms the product into densified cylindrical shapes that are easily consumed and palatable by livestock. The pellet diameter and length are designed for each animal species. Stage (I) is packaging which can be powdered, pelleted and wet paste, the powdered and pellet presentation is in raffia bags and the wet base presentation (paste) the packaging has the characteristic that allows internal and external transpiration, from inside to outside for release of CO2 and H2O vapor. Based on the process described in the present invention, the TYPES OF BALANCED FEED FORMULATIONS THAT CAN BE MADE WITH AGAVE LEAF BIOMASS are described. A bromatological analysis was performed to determine the variable of the inoculum in the contribution of protein, peptides, carbohydrates, fatty acids and alcoholic derivatives, as can be seen in the following table only the most important elements and the sum of their energy: I - FERMENTED: Fermented forages are products generated from a process of consumption of non-structural sugars contained in the juice of plant tissues by anaerobic bacteria (in the absence of oxygen) or by yeasts (in the presence of oxygen). In the first case, this process takes place in a maximum of 30 days and results in a product rich in short-chain fatty acids (lactic, butyric, propionic, etc.) which, in addition to modifying the pH to 3-4, allows the forage to remain intact for up to two years if not exposed to air. The product acquires an ochre color, a fermented odor close to alcohol, and generally a moisture content between 65-70%. These characteristics make it very palatable to ruminant livestock and even monogastric animals such as laying hens and pigs. The most common example is corn and / or sorghum silage, where the non-structural carbohydrate present is sucrose. In the case of agave biomass, the sugars present are fructose and fructans. In both cases, the biomass to be fermented must be chopped into the smallest possible pieces to maximize contact between the bacteria and the carbohydrates.In the second case (aerobic fermentation), the shredded biomass is mixed with yeast, which then ferments the sugars in a short time (at least 8 hours, with 30-minute rest periods and 30-minute mixing or stirring periods). It is noteworthy that in both cases, these forages can be supplemented with protein and fat-rich ingredients to increase the protein and energy content of the fermented product. A - ANAEROBIC FERMENTATION 1. Fermentation process (Silage) of fresh agave leaf biomass: In this process, the freshly harvested agave leaves are crushed (aiming for the smallest particle size) and this crushed biomass is deposited either in plastic bags, buckets or drums, or in trench-type silos (horizontal reactor), or elevated tank silos (reactor i) (vertical). As in any silo manufacturing process, care must be taken to ensure that the packaging takes place under anaerobic conditions for the proper functioning of the microorganisms that generate short-chain fatty acids and reduce the pH from the sugars present. - Silage of fresh cooked (hydrolyzed) agave leaves: For this case, agave leaves cooked in ovens of any known type (industrial or artisanal) are used, as in the previous case, the biomass is also crushed and placed in various containers where care is taken to ensure that there is no oxygen, for this process a shorter fermentation time is assumed due to the change in structure (from polysaccharides to monosaccharides due to the effect of baking from 85°C) in the available sugars. -Enriched silages: These are anaerobic silages where different types of ingredients are added that nutritionally enrich (protein, energy, minerals) such as those mentioned below: Non-Protein Nitrogen, Organic Protein, Animal or Vegetable Fat; Microelements, Sweeteners, etc. B - AEROBIC FERMENTATION All agave leaf products are made through aerobic fermentation using yeast (Saccharomyce cerevisiae) and enriched with urea and ammonium sulfate in a mixing reactor for 8 hours, with half-hour mixing and half-hour resting periods. For every 100 kg of agave leaves, 500 g of yeast, 500 g of urea, and 50 g of ammonium sulfate are added. Ground agave stalks or any other enriching ingredient (quantity not specified) may be added to the mixture to reduce moisture and improve nutritional and functional balance. II - DEHYDRATED Dehydrated products are an interesting alternative to use as forage for ruminants; the process can be carried out in two ways, the first consists of dehydrating the I. The whole leaf and then crush it, or crush the fresh leaf and immediately dehydrate the crushed biomass, to avoid as much as possible the spontaneous fermentation that occurs mainly in the biomass of broad-leaf Agaves. Dehydration has three advantages: a - Reduction of moisture in the forage, which makes this biomass a raw material similar to many used in the forage industry, since ingredients rich in protein and minerals can be added to it to produce forages of high nutritional value. b - Elimination of the risk of undesirable fermentation and preservation of nutritional properties once moisture has been removed. c - Increase in the concentration of sugars in the dehydrated biomass. In narrow-leaf species, the proportion of water and dry matter is estimated at 50% of each, and in broad-leaf Agaves it can reach 65% moisture, which must be taken into account when dehydrating. In the end, the amount of dry matter in this type of forage is 85%, similar to many of the conventional forages that exist on the market and that with this moisture content can be marketed as flour or pelleted. All the leaves of all agave species can be dehydrated and used as raw material to make animal feed, and the particle size can be manipulated depending on the type of crusher or mill until reaching the level of flours and subsequently making pellets from this material. III - EXAMPLES: The following describes examples of fermentations • í SILATES (WET) For Fermented Formulas (silage), they are characterized by having an inoculum formula of 20 milliliters / kg of agave leaves comprising the following microbiota: bacteria, fungi, yeasts and algae and a microfauna: protozoa, nematodes, insects, mites and enzymes: amylases, xylases, lipases, proteases, lignases based on the following compounds and based on the percentage ranges: moisture 81.18, ether extract 0.10, Protein 1.16; Minerals (ash) 3.74 and crude fiber 6.16; Formula comprising Urea, is characterized by comprising: moisture 70.20, ether extract 0.37, protein 3.27, minerals (ash) 3.42, Crude fiber 6.76; Formula comprising blood meal, characterized in that it comprises: moisture percentages 76.92, ether extract 0.34, Protein 4.21; Minerals (ash) 3.35 and crude fiber 6.44, Formula comprising soy paste, characterized in that it comprises: 16% soy in 1 kg of agave leaves moisture percentages 79.93, ether extract 4.92, Protein 7.97; Minerals (ash) 3.72 and crude fiber 2.98. Example of fermentation tests with the addition of inoculum. Shown in Table 1. Table 1 - Silage result with formulation with the addition of Inoculum. Parameter Value found Units • 1 Moisture basis Dry basis Moisture (lost on drying) 81.18 - g / 100g Ether Extract (per Xoxhtlet) 0.10 0.53 g / 100g Protein (Nx6.25) 1.16 6.16 g / 100g Ash 3.74 19.87 g / 100g Crude Fiber 6.16 32.73 g / 100g NFE (Nitrogen-free extract) 7.66 40.71 g / 100g * TDN (Total Digital Nutrients) 9.51 50.56 g / 100g Digestible Energy 0.42 2.23 g / 100g Metabolizable Energy 0.34 1.3 Mcal / Kg pH 5.36 Units Mcal / K=mega calories per kilogram. Table 2 Results of silage with formulation with addition of UREA. Yo Parameter Value found Units Moisture base Dry base Moisture (lost on drying) 70.20 g / 100 g Ether Extract (per Xoxhtlet) 0.37 1.24 g / 100 g Protein (Nx6.25) 3.27 10.97 g / 100 g Ash 3.42 11.48 g / 100 g Crude Fiber 6.76 22.68 g / 100 g NFE (Nitrogen-Free Extract) 15.98 53.63 g / 100 g • 1 TDN (Total Digital Nutrients) 17.77 59.61 % Digestible Energy 0.78 2.63 Mcal / kg Metabolizable Energy 2.16 Mcal / kg pH 4.59 Units 5 Example with the addition of high protein value ingredients to the silage of leaves from three species of agave (Tequilana, Americana and Salmiana) OBJECTIVE OF THE FORMULATION (EXAMPLE): To nutritionally evaluate (CP, digestibility, antinutritional factors) the effect of adding high-protein ingredients to the silage of Agave salmiana, Agave americana, and Agave tequilana, in order to obtain a highly nutritious balanced feed product made from agave leaves. FORMULATION METHODOLOGY (EXAMPLE): Yo 1- Protein ingredients to test: - Mesquite pod flour. - Soybean paste - Urea - Inoculum of N-fixing bacteria such as bacteria, fungi and algae and a microfauna (protozoa, nematodes, insects and mites), are isolated from the moist soil of previous silages. The ingredients were added at the time of packaging the shredded biomass, which was processed in a machine designed to shred agave leaves in varying quantities (according to the percentage of crude protein in each ingredient). The estimated crude protein content in the mixture (silo plus ingredient) was 12-16%, considering that the silo contains 4% crude protein. This resulted in a total of 15 treatments (four ingredients, three species, and three controls without ingredients). VARIABLES TO BE DETERMINED (FROM THE BROMATOLOGICAL ANALYSIS) • Dry matter • Crude Protein (CP) • Nitrogen-Free Extract • Crude Fiber • TDN (Total Digestible Nutrients) • Metabolizable Energy Formula where inoculum is added to increase nitrogen (N2) in NH3; In Table 3 I inoculate N2-fixing bacteria, such as bacteria, fungi, and algae, and a microfauna (protozoa, nematodes, insects, and mites). The results of the previously described inoculum for sugars are observed; in this case, it is for nitrogen fixation (N2) to ammonia. NH10 to 20 ml equivalent inoculum 700 to 500 CFU / ml Table 3 - Results of the effect of inoculum addition. Parameter Value found Units Moisture basis Dry basis Moisture (loss on drying) 81.18 g / 100g Ether Extract (per Xoxhtlet) 0.10 0.53 g / 100g Protein (Nx6.25) 1.16 6.16 g / 100g Ash 3.74 19.87 g / 100g Crude Fiber 6.16 32.73 g / 100g NFE (Nitrogen-free extract) 8.66 50.71 g / 100g TDN (Total Digestible Nutrients) 9.51 50.56 g / 100g Digestible Energy 0.42 2.23 g / 100g Metabolizable Energy 0.4 1.7 Mcal / eK 5.36 Units Example of a formula of Agave tequilana plus soy paste from 7 to 16%, where the protein composition of the formula is increased on a dry basis, in Table 5 you can see its proximate composition over a period of 67-78 days; Table 5. Table - 5 Results of formula with 16% soy paste. Parameter Value Found Units Wet Basis Dry Basis Moisture (loss on drying) 79.93 g / 100g Ether Extract (per Xoxhtlet) 4.92 24.51 g / 100g Protein (Nx6.25) 7.97 39.71 g / 100g Ash 3.72 18.54 g / 100g Crude Fiber 2.98 14.85 g / 100g NFE (Nitrogen-free extract) 0.48 2.39 g / 100g TDN (Total Digestible Nutrients) 17.77 88.51% Digestible Energy 0.78 3.90 Mcal / K Metabolizable Energy 0.64 3.20 Mcal / K pH 4.88 Units An example of a control sample of agave leaf silage, without added ingredients, where physicochemical and bromatological analyses were performed, is shown in Table 6. Table - 6 Result of pure agave leaf silage control. Parameter Value found Units Wet basis Dry basis Moisture (lost on drying) 79.36 ......... g / 100g Ether Extract (per Xoxhtlet) 0.38 1.84 g / 100g Protein (Nx6.25) 1.15 5.57 g / 100g Ash 3.75 18.17 g / 100g Crude Fiber 5.32 25.78 g / 100g NFE (Nitrogen-free extract) 10.04 48.64 g / 100g TDN (Total Digestible Nutrients) 11.32 54.84 % Digestible Energy 0.50 2.42 Mcal / K Metabolizable Energy 0.41 1.98 Mcal / eK pH 4.42 ..... Units EXAMPLES OF DEHYDRATED PRODUCTS The following examples of process use and formulas for fermentations in anaerobic and aerobic silages are described, with the objective of giving breadth in the clarity of the present invention but not being limiting, the two formulas can create feed products for ruminants, monogastric animals, fish, and crustaceans, which is described below. DEHYDRATED TYPE 1. Balanced feed - agave leaves composed of crushed and fermented biomass of Agave tequilana Weber leaves, with added Urea (1%) before the fermentation process. This mixture results in a balanced feed - agave leaves similar in some aspects to sugarcane silage and corn or sorghum leaves (energy-rich balanced feed - agave leaves with 30% Dry Matter, rich in short-chain fatty acids, minimum particle size of one centimeter, ochre color and characteristic odor) but with a high content of Non-Protein Nitrogen (16%), 60% Total Digestible Nutrients and 2.16 Mcal / Kg of Metabolizable Energy. Recommended for inclusion in the feed of ruminants (Cattle, Sheep, Goats) either as a main feed or as part of the diet. % COMPOSITION WET BASIS DRY BASIS MOISTURE 12.87 DRY BASIS 87.13 ASH 13.55 15.55 PROTEIN 8.04 9.23 FAT 1.14 1.31 CRUDE FIBER 31.01 35.59 NFE 33.39 38.32 ADF 38.18 43.82 NDF 43.75 50.21 CNF 20.65 23.70 TDN 41.46 47.58 NFE (Mcal / Kg) 0.91 1.05 NFE (Mcal / Kg) 0.85 0.97 NFE (Mcal / Kg) 0.21 0.24 N = NITROGEN-FREE ELEMENTS TND = TOTAL DIGESTIBLE NUTRIENTS FDA = ACID DETERGENT FIBER E Nl- NET BREASTFEEDING ENERGY 'i F DN = NEUTRAL DETERGENT FIBER IN M - NET MAINTENANCE ENERGY CNF - NON-FIBROUS CARBOHYDRATES ENG - NET ENERGY GAIN DEHYDRATED TYPE 2. Balanced feed - agave leaves composed of crushed and fermented biomass of Agave tequilana Weber leaves, with added soybean meal (8%) before the fermentation process. This mixture results in a balanced feed - agave leaves similar in some aspects to corn or sorghum silage (feed i Balanced agave leaf feed (40% dry matter, rich in short-chain fatty acids, particle size approximately 1 cm, ochre color, and characteristic odor) with a high crude protein content (15%), 70% total digestible nutrients, and 3.10 Mcal / kg of metabolizable energy. Recommended for inclusion in the feeding of ruminants (cattle, sheep, goats) either as a main feed or as part of the diet. % COMPOSITION WET BASIS DRY BASIS MOISTURE 12.92 DRY BASIS 87.08 ASH 13.68 *15.71 PROTEIN 10.99 12.62 FAT 2.24 2.57 CRUDE FIBER 26.56 30.50 NFE 33.61 38.60 ADF 31.25 35.89 NDF 34.97 40.16 CNF 25.20 28.94 TDN 44.98 51.65 NFE (Mcal / Kg) 1.00 1.15 NFE (Mcal / Kg) 0.95 1.09 NFE (Mcal / Kg) 0.32 0.36 TN D = TOTAL DIGESTIBLE NUTRIENTS ENL * NET ENERGY OF LACTATION IN M.= NET MAINTENANCE ENERGY ENG = NET ENERGY GAIN ELN = NITROGEN FREE ELEMENTS FDA = FIBER DETERGENT ACID F 0.N - NEUTRAL DETERGENT FIBER C Nf - NON-FIBROUS CARBOHYDRATES

Claims

1. The process for preparing mixtures of fermented and unfermented agave leaves, enriched or not with unconventional protein, crude protein, and non-protein nitrogen (NPN), for use in balanced feed formulations for livestock, is characterized by having a process and formulas derived from it. The process comprises the following stages of ABAPROBIO production, for a final DRY product (fermented or unfermented), or a final WET product. For the final DRY product, the following stages are characterized: (Stage B).-Collection of agave leaves in the field, no more than 15 days prior. (Stage C).-Pre-crushing, where the leaves are crushed into sections between 1 and 6 mm. (Stage D).-Inoculation (only if required) with yeasts, fungi, bacteria, and cyanobacteria. (Stage E).- Solar drying or dehydration and / or forced drying is carried out in an air range of 40 - 60 °C, until a final product drying range of 15 to 30% moisture by weight is achieved.(Stage F) - Grinding with a 3 to 10 mm screen. (Stage G) - Mixing for homogenization and / or the addition of protein ingredients and other additives, such as mineral blends, bypass fat, and others. As well as the standardization of agave grinding moisture. (Stage H) - Pelletizing. (Stage I) - Packaging. For WET or DRY product, the stages may or may not be in the same order, or may contain some or all of the stages.

2. (Stage B)_as claimed in 1, the collection of harvested leaves in the field is characterized by leaving the leaves in the field for a period of no more than 15 days, exposed to climatic conditions of solar radiation which favors natural dehydration, as well as favoring the natural fermentation process, and subsequently the mechanical (harrow, backhoe and truck) or manual collection is carried out 3. (Stage C)-Pre-crushed as claimed in 1, is characterized in that the best drying transfer is by contact between (1-6 mm) the cut agave leaves.

4. (Stage D) - Fermented as claimed in 1, it is characterized by comprising the following microorganisms (microbiota): bacteria, fungi, yeasts, and algae, and a microfauna: protozoa, nematodes, insects, cyanobacteria, and mites. It includes standardization in aerobic and anaerobic incubation; according to claim 1, this stage is characterized by having two stages of metabolic conditions: one aerobic at a temperature of 30 to 47°C and one anaerobic, also at 30 to 47°C. Both are synergistic because they produce an unexpected result of protein and energy production, bioavailable for bovine nutrition.

5. (Stage E).-Solar drying, as claimed in 1, The pre-shredded leaves shall be dehydrated to between 15% and 30% moisture by weight, and shall be subjected to natural dehydration in the open air and with relative humidity less than 50%. Or to forced dehydration in a drying tunnel, circulating air at 60-70 °C with a speed of at least 1 m / s and renewal of dry air when the relative humidity exceeds at least 60%.

6. (Stage F) - Grinding as claimed in 1, this process stage is characterized by its optimum contact particle size for fermentation being a (SCREEN 3 to 10mm).

7. (Stage G).-Mixing as claimed in 1, characterized by a mixing time for dispersion of a maximum of 30 minutes (protein ingredients and other additives). Standardization of agave milling moisture, according to claim 1. This stage is characterized by having a percentage of 15 to 30%, which is optimal for the mixer, and the aqueous activation for the microorganisms according to claim 4.

8. (Stage H).-Pelleting, As claimed in 1, the pelleting is characterized by having a size (3 to 8mm) and a compaction process of 80psi and a pre-cooking temperature of 77°-75°C. 1 9. (Stage I) Packaging, as claimed in 1, the packaging is characterized by having a CO2 relief check valve, for pressure reduction due to fermentations in the product induced, in some cases of live product.

10. Fermented Formulas (silage), as claimed in claim 1, the inoculum formula is characterized as 20 milliliters / kg agave leaves comprising the following microbiota: bacteria, fungi, yeasts and algae and a microfauna: protozoa, nematodes, insects, mites and enzymes: amylases, xylases, lipases, proteases, lignases based on the following compounds and based on the percentage ranges: moisture 81.18, ether extract 0.10, protein 1.16; minerals (ash) 3.74 and crude fiber 6.16; Formula comprising Urea, characterized in that it comprises: moisture 70.20, ether extract 0.37, protein 3.27, minerals (ash) 3.42, crude fiber 6.76; Formula comprising blood meal, characterized by comprising: moisture percentages 76.92, ether extract 0.34, Protein 4.21; Minerals (ash) 3.35 and crude fiber 6.44; Formula comprising soy paste, characterized by comprising 16% soy in 1kg of agave leaves moisture percentages 79.93, ether extract 4.92, Protein 7.97; Minerals (ash) 3.72 and crude fiber 2.

98.

11. The use of ABAPROBIO, as claimed in 2 of the formulas, as a feed product for ruminants, monogastric animals, fish, and crustaceans