Nutritional value of sugarcane silages added with different acetic acid doses

Detalhes bibliográficos
Autor(a) principal: Jesus, Diego Lucas Soares de
Data de Publicação: 2019
Outros Autores: Rigueira, João Paulo Sampaio, Monção, Flávio Pinto, Alves, Wagner Sousa, Moura, Marielly Maria Almeida, Sales, Eleuza Clarete Junqueira de, Silva, Marcos Felipe Pereira da, Melo, Jozelia Aparecida Ribeiro de, Santos, Alexandre Soares dos, Rocha Júnior, Vicente Ribeiro
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/33110
Resumo: The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.
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spelling Nutritional value of sugarcane silages added with different acetic acid dosesValor nutricional de silagens de cana-de-açúcar aditivadas com níveis crescentes de ácido acéticopHFermentative profileYeastsDry matterDegradability.PhPerfil fermentativoLevedurasMatéria secaDegradabilidade.The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.Objetivou-se com este estudo avaliar o efeito da adição de ácido acético durante a ensilagem na qualidade fermentativa e valor nutritivo de silagem de cana-de-açúcar (Saccharaum officinarum). Os tratamentos consistiram de silagem de cana-de-açúcar variedade IAC 86-2480 com cinco doses de ácido acético glacial (0, 15, 30, 45 e 60 g kg-1 na base da matéria seca). Foi utilizado delineamento inteiramente casualizado com cinco tratamentos e seis repetições. O pH do ácido acético glacial foi de 2,9 (0.1M). O ph da silagem de cana-de-açúcar reduziu 0,07 unidades para cada 10 g kg-1 de ácido acético adicionado (P < 0,01). A concentração de N-NH3 na massa ensilada não foi afetada pelos tratamentos, com média de 4,5 g kg-1 na matéria seca (P = 0,91). As médias para perdas por efluente se ajustaram ao modelo de regressão quadrático (P < 0,01). A população de leveduras reduziu 0,44 log UFC g-1 na silagem para cada 10 g kg-1 de ácido acético adicionado (P < 0,01). A adição de ácido acético em silagens de cana-de-açúcar reduz as perdas fermentativas e a população de leveduras, além de melhorar o valor nutritivo de silagens na dose de 15 g kg-1 na matéria seca.UEL2019-08-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa científicaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3311010.5433/1679-0359.2019v40n5Supl1p2387Semina: Ciências Agrárias; Vol. 40 No. 5Supl1 (2019); 2387-2396Semina: Ciências Agrárias; v. 40 n. 5Supl1 (2019); 2387-23961679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/33110/25858Copyright (c) 2019 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessJesus, Diego Lucas Soares deRigueira, João Paulo SampaioMonção, Flávio PintoAlves, Wagner SousaMoura, Marielly Maria AlmeidaSales, Eleuza Clarete Junqueira deSilva, Marcos Felipe Pereira daMelo, Jozelia Aparecida Ribeiro deSantos, Alexandre Soares dosRocha Júnior, Vicente Ribeiro2022-10-18T16:41:56Zoai:ojs.pkp.sfu.ca:article/33110Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-18T16:41:56Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Nutritional value of sugarcane silages added with different acetic acid doses
Valor nutricional de silagens de cana-de-açúcar aditivadas com níveis crescentes de ácido acético
title Nutritional value of sugarcane silages added with different acetic acid doses
spellingShingle Nutritional value of sugarcane silages added with different acetic acid doses
Jesus, Diego Lucas Soares de
pH
Fermentative profile
Yeasts
Dry matter
Degradability.
Ph
Perfil fermentativo
Leveduras
Matéria seca
Degradabilidade.
title_short Nutritional value of sugarcane silages added with different acetic acid doses
title_full Nutritional value of sugarcane silages added with different acetic acid doses
title_fullStr Nutritional value of sugarcane silages added with different acetic acid doses
title_full_unstemmed Nutritional value of sugarcane silages added with different acetic acid doses
title_sort Nutritional value of sugarcane silages added with different acetic acid doses
author Jesus, Diego Lucas Soares de
author_facet Jesus, Diego Lucas Soares de
Rigueira, João Paulo Sampaio
Monção, Flávio Pinto
Alves, Wagner Sousa
Moura, Marielly Maria Almeida
Sales, Eleuza Clarete Junqueira de
Silva, Marcos Felipe Pereira da
Melo, Jozelia Aparecida Ribeiro de
Santos, Alexandre Soares dos
Rocha Júnior, Vicente Ribeiro
author_role author
author2 Rigueira, João Paulo Sampaio
Monção, Flávio Pinto
Alves, Wagner Sousa
Moura, Marielly Maria Almeida
Sales, Eleuza Clarete Junqueira de
Silva, Marcos Felipe Pereira da
Melo, Jozelia Aparecida Ribeiro de
Santos, Alexandre Soares dos
Rocha Júnior, Vicente Ribeiro
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
Alves, Wagner Sousa
Moura, Marielly Maria Almeida
Sales, Eleuza Clarete Junqueira de
Silva, Marcos Felipe Pereira da
Melo, Jozelia Aparecida Ribeiro de
Santos, Alexandre Soares dos
Rocha Júnior, Vicente Ribeiro
dc.subject.por.fl_str_mv pH
Fermentative profile
Yeasts
Dry matter
Degradability.
Ph
Perfil fermentativo
Leveduras
Matéria seca
Degradabilidade.
topic pH
Fermentative profile
Yeasts
Dry matter
Degradability.
Ph
Perfil fermentativo
Leveduras
Matéria seca
Degradabilidade.
description The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-07
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa científica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/33110
10.5433/1679-0359.2019v40n5Supl1p2387
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/33110
identifier_str_mv 10.5433/1679-0359.2019v40n5Supl1p2387
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/33110/25858
dc.rights.driver.fl_str_mv Copyright (c) 2019 Semina: Ciências Agrárias
http://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 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. 40 No. 5Supl1 (2019); 2387-2396
Semina: Ciências Agrárias; v. 40 n. 5Supl1 (2019); 2387-2396
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
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