Use of sweet potato branch for ensiling: literature review
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21928 |
Resumo: | In animal production, the search for alternative, low cost food sources to compose the diets has been constant. Sweet potato is a crop that generates by products with good nutritional values, an example is the branch, which can be included in animal feed, mainly in the form of silage. The ensilage process is one of the main alternatives for food preservation, aiming to meet the demand for forage in the most critical periods. In this context, the use of agricultural residues can be an interesting strategy in certain regions. The aim of this literature review was to evaluate the fermentative and chemical characteristics of sweet potato branch silage. In general, it is observed that sweet potato branch have potential for forage use in ruminant nutrition, especially if preserved in the form of silage, provided that the dry matter content is adjusted. In addition, corn meal has been shown to be efficient to be used as a physical additive in the sweet potato branch ensilage process. Furthermore, the storage period is very important since there is evidence that changes in the nutritional values of ensiled forages occur during the conservation period. |
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Use of sweet potato branch for ensiling: literature reviewUso de la rama de papa dulce para ensilaje: revisión de la literaturaUso de rama de batata-doce para ensilagem: revisão de literaturaAditivoResíduosIpomoea batatas (L.) LamValor nutricional.AditivoDesperdicioPatatas Ipomoea (L.) LamValor nutricional.AdditiveWasteIpomoea potatoes (L.) LamNutritional value.In animal production, the search for alternative, low cost food sources to compose the diets has been constant. Sweet potato is a crop that generates by products with good nutritional values, an example is the branch, which can be included in animal feed, mainly in the form of silage. The ensilage process is one of the main alternatives for food preservation, aiming to meet the demand for forage in the most critical periods. In this context, the use of agricultural residues can be an interesting strategy in certain regions. The aim of this literature review was to evaluate the fermentative and chemical characteristics of sweet potato branch silage. In general, it is observed that sweet potato branch have potential for forage use in ruminant nutrition, especially if preserved in the form of silage, provided that the dry matter content is adjusted. In addition, corn meal has been shown to be efficient to be used as a physical additive in the sweet potato branch ensilage process. Furthermore, the storage period is very important since there is evidence that changes in the nutritional values of ensiled forages occur during the conservation period.En producción animal, la búsqueda de fuentes alternativas de alimentos de bajo costo para componer las dietas ha sido constante. La papa dulce es un cultivo que genera subproductos con buenos valores nutricionales, como es la caso de las ramas, que pueden incluirse en la alimentación animal, principalmente en forma de ensilaje. El proceso de ensilaje es una de las principales alternativas para la conservación de alimentos, para cubrir la demanda de forrajes en los periodos más críticos. En este contexto, el uso de residuos agrícolas puede ser una estrategia interesante en determinadas regiones. El objetivo de esta revisión de la literatura fue evaluar las características fermentativas y químicas del ensilado de ramas de papa dulce. En general, se observa que las ramas de papa dulce tienen potencial para uso forrajero en la nutrición de ruminantes, especialmente si se conserva en forma de ensilaje, siempre que se ajuste el contenido de materia seca. Además, la harina de maíz ha demostrado su eficacia para ser utilizada como aditivo físico en el proceso de ensilaje de la rama de papa dulce. Además, el período de almacenamiento es muy importante ya que existe evidencia de que los cambios en los valores nutricionales de los forrajes ensilados ocurren durante el período de conservación.Na produção animal, tem sido constante a busca por fontes de alimentos alternativos, de baixo custo para compor as dietas. A batata-doce é uma cultura que gera subprodutos com bons valores nutricionais, como é o caso das ramas, que podem ser incluidas na alimentação animal, principalmente em forma de silagem. O processo de ensilagem é uma das principais alternativas para conservação de alimentos, visando suprir a demanda de forragem nos períodos mais críticos. Neste contexto, o aproveitamento dos resíduos da agricultura pode ser uma estratégia interessante em determinadas regiões. Objetivou-se com a presente revisão de literatura avaliar as características fermentativas e químicas da silagem da rama de batata-doce. De maneira geral, observa-se que a rama de batata-doce possui potencial para utilização forrageira na nutrição de ruminantes, principalmente se conservada na forma de silagem, desde que ajustado o teor de matéria seca. Adicionalmente, o fubá de milho tem demonstrado eficiência para ser utilizado como aditivo físico no processo de ensilagem da rama da batata-doce. Ademais, o período de armazenamento é de muita importância uma vez que existem evidências de que acontecem alterações nos valores nutricionais das forragens ensiladas durante o período de conservação.Research, Society and Development2021-11-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2192810.33448/rsd-v10i14.21928Research, Society and Development; Vol. 10 No. 14; e426101421928Research, Society and Development; Vol. 10 Núm. 14; e426101421928Research, Society and Development; v. 10 n. 14; e4261014219282525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21928/19766Copyright (c) 2021 Ellen Batista Pereira; Nermy Ribeiro Valadares; Lorena Fernandes Costa; Hemille Antunes Ferreira Miranda; Dheison Emanuel Augusto Pereira; Idael Matheus Góes Lopes; Luana Ferreira da Silva; Ingrid Rodrigues da Silva; Tamires Ferreira de Souza; Maria Teresa de Almeida Paulahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessPereira, Ellen Batista Valadares, Nermy Ribeiro Costa, Lorena Fernandes Ferreira Miranda, Hemille Antunes Augusto Pereira, Dheison Emanuel Góes Lopes, Idael Matheusda Silva, Luana FerreiraSilva, Ingrid Rodrigues da Souza, Tamires Ferreira de Paula, Maria Teresa de Almeida 2021-12-04T11:48:39Zoai:ojs.pkp.sfu.ca:article/21928Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:14.184156Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Use of sweet potato branch for ensiling: literature review Uso de la rama de papa dulce para ensilaje: revisión de la literatura Uso de rama de batata-doce para ensilagem: revisão de literatura |
title |
Use of sweet potato branch for ensiling: literature review |
spellingShingle |
Use of sweet potato branch for ensiling: literature review Pereira, Ellen Batista Aditivo Resíduos Ipomoea batatas (L.) Lam Valor nutricional. Aditivo Desperdicio Patatas Ipomoea (L.) Lam Valor nutricional. Additive Waste Ipomoea potatoes (L.) Lam Nutritional value. |
title_short |
Use of sweet potato branch for ensiling: literature review |
title_full |
Use of sweet potato branch for ensiling: literature review |
title_fullStr |
Use of sweet potato branch for ensiling: literature review |
title_full_unstemmed |
Use of sweet potato branch for ensiling: literature review |
title_sort |
Use of sweet potato branch for ensiling: literature review |
author |
Pereira, Ellen Batista |
author_facet |
Pereira, Ellen Batista Valadares, Nermy Ribeiro Costa, Lorena Fernandes Ferreira Miranda, Hemille Antunes Augusto Pereira, Dheison Emanuel Góes Lopes, Idael Matheus da Silva, Luana Ferreira Silva, Ingrid Rodrigues da Souza, Tamires Ferreira de Paula, Maria Teresa de Almeida |
author_role |
author |
author2 |
Valadares, Nermy Ribeiro Costa, Lorena Fernandes Ferreira Miranda, Hemille Antunes Augusto Pereira, Dheison Emanuel Góes Lopes, Idael Matheus da Silva, Luana Ferreira Silva, Ingrid Rodrigues da Souza, Tamires Ferreira de Paula, Maria Teresa de Almeida |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Pereira, Ellen Batista Valadares, Nermy Ribeiro Costa, Lorena Fernandes Ferreira Miranda, Hemille Antunes Augusto Pereira, Dheison Emanuel Góes Lopes, Idael Matheus da Silva, Luana Ferreira Silva, Ingrid Rodrigues da Souza, Tamires Ferreira de Paula, Maria Teresa de Almeida |
dc.subject.por.fl_str_mv |
Aditivo Resíduos Ipomoea batatas (L.) Lam Valor nutricional. Aditivo Desperdicio Patatas Ipomoea (L.) Lam Valor nutricional. Additive Waste Ipomoea potatoes (L.) Lam Nutritional value. |
topic |
Aditivo Resíduos Ipomoea batatas (L.) Lam Valor nutricional. Aditivo Desperdicio Patatas Ipomoea (L.) Lam Valor nutricional. Additive Waste Ipomoea potatoes (L.) Lam Nutritional value. |
description |
In animal production, the search for alternative, low cost food sources to compose the diets has been constant. Sweet potato is a crop that generates by products with good nutritional values, an example is the branch, which can be included in animal feed, mainly in the form of silage. The ensilage process is one of the main alternatives for food preservation, aiming to meet the demand for forage in the most critical periods. In this context, the use of agricultural residues can be an interesting strategy in certain regions. The aim of this literature review was to evaluate the fermentative and chemical characteristics of sweet potato branch silage. In general, it is observed that sweet potato branch have potential for forage use in ruminant nutrition, especially if preserved in the form of silage, provided that the dry matter content is adjusted. In addition, corn meal has been shown to be efficient to be used as a physical additive in the sweet potato branch ensilage process. Furthermore, the storage period is very important since there is evidence that changes in the nutritional values of ensiled forages occur during the conservation period. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-08 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21928 10.33448/rsd-v10i14.21928 |
url |
https://rsdjournal.org/index.php/rsd/article/view/21928 |
identifier_str_mv |
10.33448/rsd-v10i14.21928 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21928/19766 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 14; e426101421928 Research, Society and Development; Vol. 10 Núm. 14; e426101421928 Research, Society and Development; v. 10 n. 14; e426101421928 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052757528543232 |