Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46095 |
Resumo: | This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p <0.05) of lactic acid in silages with whey, and a higher concentration of butyric acid in silages added exclusively with molasses. The use of whey improved dry matter recovery compared to control silages. Higher dry matter degradability was observed with 8% rate of passage in silages added with molasses and/or whey in relation to the control. |
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Semina. Ciências Agrárias (Online) |
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Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molassesPerfil fermentativo e valor nutricional de silagens de grãos de milheto reidratadas com soro de leite e/ou melaçoOrganic acidsAdditiveRuminal kineticsAerobic stability. Ácidos orgânicosAditivosCinética ruminalEstabilidade aeróbica.This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p <0.05) of lactic acid in silages with whey, and a higher concentration of butyric acid in silages added exclusively with molasses. The use of whey improved dry matter recovery compared to control silages. Higher dry matter degradability was observed with 8% rate of passage in silages added with molasses and/or whey in relation to the control.Objetivou-se avaliar o perfil fermentativo e o valor nutricional de silagens de grãos de milheto reidratados com soro de leite e/ou melaço. O experimento foi conduzido em delineamento inteiramente casualizado com quatro tratamentos e seis repetições, sendo tratamento controle (reidratação com água), reidratação com soro de leite, reidratação com água mais melaço (2.5%), e soro de leite mais melaço (2.5%). Observou-se menor teor de matéria seca (MS = 66.37; 1.55%) na silagem controle em relação aos demais tratamentos, contudo este se encontra dentro do limite desejável. Os teores de proteína bruta, fibra em detergente neutro, fibra em detergente ácido, lignina e hemicelulose não foram influenciados pelo uso dos aditivos. Não houve diferença (p >0.05) para estabilidade aeróbica e N-amoniacal (6.04% NT) entre os tratamentos. Para valores de pH observou-se menores valores para as silagens com melaço em relação as demais. Houve maior concentração (p <0.05) de ácido lático nas silagens com soro de leite e maior concentração de ácido butírico nas silagens aditivadas exclusivamente com melaço. A utilização do soro de leite melhorou a recuperação da matéria seca em relação às silagens controle. Observou-se maior degradabilidade da matéria seca com 8% de taxa de passagem nas silagens aditivadas com melaço e/ou soro em relação ao controle.UEL2022-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionmethodapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4609510.5433/1679-0359.2022v43n6p2595Semina: Ciências Agrárias; Vol. 43 No. 6 (2022); 2595-2606Semina: Ciências Agrárias; v. 43 n. 6 (2022); 2595-26061679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46095/48141Copyright (c) 2022 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessJesus, Diego Lucas Soares deRigueira, João Paulo SampaioMonção, Flávio PintoRocha Júnior, Vicente RibeiroSilva, Ariadne FreitasMoura, Marielly Maria AlmeidaSouza, Jucineia FernandesSantos, Alexandre Soares doSilva, Marcos Felipe Pereira daSilvestre, Otton Souza2023-01-31T12:58:04Zoai:ojs.pkp.sfu.ca:article/46095Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-31T12:58:04Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses Perfil fermentativo e valor nutricional de silagens de grãos de milheto reidratadas com soro de leite e/ou melaço |
title |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
spellingShingle |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses Jesus, Diego Lucas Soares de Organic acids Additive Ruminal kinetics Aerobic stability. Ácidos orgânicos Aditivos Cinética ruminal Estabilidade aeróbica. |
title_short |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
title_full |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
title_fullStr |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
title_full_unstemmed |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
title_sort |
Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses |
author |
Jesus, Diego Lucas Soares de |
author_facet |
Jesus, Diego Lucas Soares de Rigueira, João Paulo Sampaio Monção, Flávio Pinto Rocha Júnior, Vicente Ribeiro Silva, Ariadne Freitas Moura, Marielly Maria Almeida Souza, Jucineia Fernandes Santos, Alexandre Soares do Silva, Marcos Felipe Pereira da Silvestre, Otton Souza |
author_role |
author |
author2 |
Rigueira, João Paulo Sampaio Monção, Flávio Pinto Rocha Júnior, Vicente Ribeiro Silva, Ariadne Freitas Moura, Marielly Maria Almeida Souza, Jucineia Fernandes Santos, Alexandre Soares do Silva, Marcos Felipe Pereira da Silvestre, Otton Souza |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Jesus, Diego Lucas Soares de Rigueira, João Paulo Sampaio Monção, Flávio Pinto Rocha Júnior, Vicente Ribeiro Silva, Ariadne Freitas Moura, Marielly Maria Almeida Souza, Jucineia Fernandes Santos, Alexandre Soares do Silva, Marcos Felipe Pereira da Silvestre, Otton Souza |
dc.subject.por.fl_str_mv |
Organic acids Additive Ruminal kinetics Aerobic stability. Ácidos orgânicos Aditivos Cinética ruminal Estabilidade aeróbica. |
topic |
Organic acids Additive Ruminal kinetics Aerobic stability. Ácidos orgânicos Aditivos Cinética ruminal Estabilidade aeróbica. |
description |
This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p <0.05) of lactic acid in silages with whey, and a higher concentration of butyric acid in silages added exclusively with molasses. The use of whey improved dry matter recovery compared to control silages. Higher dry matter degradability was observed with 8% rate of passage in silages added with molasses and/or whey in relation to the control. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-16 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion method |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46095 10.5433/1679-0359.2022v43n6p2595 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46095 |
identifier_str_mv |
10.5433/1679-0359.2022v43n6p2595 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/46095/48141 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2022 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 43 No. 6 (2022); 2595-2606 Semina: Ciências Agrárias; v. 43 n. 6 (2022); 2595-2606 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306086760579072 |