Evaluation of sugarcane silages added with macaúba cake
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta Scientiarum. Animal Sciences (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571 |
Resumo: | This study evaluated the pH and contents of dry matter (DM) and lactic acid (AL) of sugarcane silages added with different levels of inclusion of macaúba cake (TM) in different opening times (TA), in days. Laboratory silos used were opened at times 0; 3; 7; 12; 24; 36; 41 and 60 days after ensiling. The response surface methodology was used for statistical analysis. The DM content was influenced by both NI and TA. The inclusion of TM contributed to increase the DM content of sugarcane, as it absorbed moisture of the ensiled sugarcane. The pH values were influenced only by TA, which were lower than 3.8. The AL content was influenced by both NI and TA, that is, the inclusion of TM favored the increase of AL content over the 60 days evaluated. It can be concluded that the inclusion of TM in sugarcane silage can be used in all NI evaluated, and the silages should be stored for 60 days to ensure the adequate fermentation process inside the silos. |
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Acta Scientiarum. Animal Sciences (Online) |
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Evaluation of sugarcane silages added with macaúba cakelactic acidopening timesresponse surface.This study evaluated the pH and contents of dry matter (DM) and lactic acid (AL) of sugarcane silages added with different levels of inclusion of macaúba cake (TM) in different opening times (TA), in days. Laboratory silos used were opened at times 0; 3; 7; 12; 24; 36; 41 and 60 days after ensiling. The response surface methodology was used for statistical analysis. The DM content was influenced by both NI and TA. The inclusion of TM contributed to increase the DM content of sugarcane, as it absorbed moisture of the ensiled sugarcane. The pH values were influenced only by TA, which were lower than 3.8. The AL content was influenced by both NI and TA, that is, the inclusion of TM favored the increase of AL content over the 60 days evaluated. It can be concluded that the inclusion of TM in sugarcane silage can be used in all NI evaluated, and the silages should be stored for 60 days to ensure the adequate fermentation process inside the silos. Editora da Universidade Estadual de Maringá2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAnálises laboratoriaisapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571Acta Scientiarum. Animal Sciences; Vol 40 (2018): Publicação Contínua; e37571Acta Scientiarum. Animal Sciences; v. 40 (2018): Publicação Contínua; e375711807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571/pdfCopyright (c) 2018 Acta Scientiarum. Animal Sciencesinfo:eu-repo/semantics/openAccessBonfá, Caroline SalezziGuimarães, Cíntia GonçalvesEvangelista, Antônio RicardoSantos, Alexandre Soares dosPantoja, Lílian de AraújoCastro, Gustavo Henrique de Frias2019-07-17T08:31:18Zoai:periodicos.uem.br/ojs:article/37571Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2019-07-17T08:31:18Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Evaluation of sugarcane silages added with macaúba cake |
title |
Evaluation of sugarcane silages added with macaúba cake |
spellingShingle |
Evaluation of sugarcane silages added with macaúba cake Bonfá, Caroline Salezzi lactic acid opening times response surface. |
title_short |
Evaluation of sugarcane silages added with macaúba cake |
title_full |
Evaluation of sugarcane silages added with macaúba cake |
title_fullStr |
Evaluation of sugarcane silages added with macaúba cake |
title_full_unstemmed |
Evaluation of sugarcane silages added with macaúba cake |
title_sort |
Evaluation of sugarcane silages added with macaúba cake |
author |
Bonfá, Caroline Salezzi |
author_facet |
Bonfá, Caroline Salezzi Guimarães, Cíntia Gonçalves Evangelista, Antônio Ricardo Santos, Alexandre Soares dos Pantoja, Lílian de Araújo Castro, Gustavo Henrique de Frias |
author_role |
author |
author2 |
Guimarães, Cíntia Gonçalves Evangelista, Antônio Ricardo Santos, Alexandre Soares dos Pantoja, Lílian de Araújo Castro, Gustavo Henrique de Frias |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Bonfá, Caroline Salezzi Guimarães, Cíntia Gonçalves Evangelista, Antônio Ricardo Santos, Alexandre Soares dos Pantoja, Lílian de Araújo Castro, Gustavo Henrique de Frias |
dc.subject.por.fl_str_mv |
lactic acid opening times response surface. |
topic |
lactic acid opening times response surface. |
description |
This study evaluated the pH and contents of dry matter (DM) and lactic acid (AL) of sugarcane silages added with different levels of inclusion of macaúba cake (TM) in different opening times (TA), in days. Laboratory silos used were opened at times 0; 3; 7; 12; 24; 36; 41 and 60 days after ensiling. The response surface methodology was used for statistical analysis. The DM content was influenced by both NI and TA. The inclusion of TM contributed to increase the DM content of sugarcane, as it absorbed moisture of the ensiled sugarcane. The pH values were influenced only by TA, which were lower than 3.8. The AL content was influenced by both NI and TA, that is, the inclusion of TM favored the increase of AL content over the 60 days evaluated. It can be concluded that the inclusion of TM in sugarcane silage can be used in all NI evaluated, and the silages should be stored for 60 days to ensure the adequate fermentation process inside the silos. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Análises laboratoriais |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/37571/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Acta Scientiarum. Animal Sciences info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Acta Scientiarum. Animal Sciences |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Animal Sciences; Vol 40 (2018): Publicação Contínua; e37571 Acta Scientiarum. Animal Sciences; v. 40 (2018): Publicação Contínua; e37571 1807-8672 1806-2636 reponame:Acta Scientiarum. Animal Sciences (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta Scientiarum. Animal Sciences (Online) |
collection |
Acta Scientiarum. Animal Sciences (Online) |
repository.name.fl_str_mv |
Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com |
_version_ |
1750315264161873920 |