Evaluation of orange peel and corn silages with different protein additives
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788 |
Resumo: | Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished: pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source. |
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Semina. Ciências Agrárias (Online) |
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Evaluation of orange peel and corn silages with different protein additivesAvaliações das silagens de bagaço de laranja e de milho com diferentes aditivos protéicosBuffering capacityCotton seed mealLactic acidSoybean mealSunflower mealUrea.Ácido láticoCapacidade tampãoFarelo de algodãoFarelo de girassolFarelo de sojaUréia.Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished: pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source.Foram preparados minisilos experimentais, em delineamento experimental inteiramente casualizado, distribuídos em arranjo fatorial 2 x 5, sendo, 2 tipos de silagem (bagaço de laranja e milho) e 5 tratamentos (sem fonte protéica; com uréia; farelo de soja; farelo de algodão e farelo de girassol). Os aditivos protéicos foram adicionados para que cada silagem obtivesse um teor protéico ao redor de 10%. Os silos foram abertos 90 dias após o preparo das silagens. Foram determinados pH, ácido lático (AL), capacidade tampão (CATP), matéria seca (MS), proteína bruta (PB), nitrogênio amoniacal (NNH3), extrato etéreo (EE), fibra em detergente neutro (FDN), cálcio (Ca), carboidratos totais (CT), carboidratos não fibrosos (CNF) e digestibilidade in vitro (DIV). Os aditivos protéicos aumentaram os teores de MS das silagens. O pH das silagens variou de 3,41 a 3,95, sendo a produção de ácido lático e a digestibilidade in vitro maior para a silagem de bagaço de laranja quando comparada à silagem de milho. Conclui-se que a silagem de bagaço de laranja pode ser adequadamente preservada na forma de silagem com aditivos protéicos.UEL2013-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1178810.5433/1679-0359.2012v33n6Supl2p3305Semina: Ciências Agrárias; Vol. 33 No. 6Supl2 (2012); 3305-3314Semina: Ciências Agrárias; v. 33 n. 6Supl2 (2012); 3305-33141679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788/pdfCopyright (c) 2013 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessPinto, Andréa PereiraMizubuti, Ivone YurikaRibeiro, Edson Luiz de AzambujaPereira, Elzânia SalesBumbieres Júnior, Valter HarryPimentel, Patricia GuimarãesSalmazo, RafaelCarneiro, Maria Socorro de Souza2023-01-26T15:59:54Zoai:ojs.pkp.sfu.ca:article/11788Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-26T15:59:54Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Evaluation of orange peel and corn silages with different protein additives Avaliações das silagens de bagaço de laranja e de milho com diferentes aditivos protéicos |
title |
Evaluation of orange peel and corn silages with different protein additives |
spellingShingle |
Evaluation of orange peel and corn silages with different protein additives Pinto, Andréa Pereira Buffering capacity Cotton seed meal Lactic acid Soybean meal Sunflower meal Urea. Ácido lático Capacidade tampão Farelo de algodão Farelo de girassol Farelo de soja Uréia. |
title_short |
Evaluation of orange peel and corn silages with different protein additives |
title_full |
Evaluation of orange peel and corn silages with different protein additives |
title_fullStr |
Evaluation of orange peel and corn silages with different protein additives |
title_full_unstemmed |
Evaluation of orange peel and corn silages with different protein additives |
title_sort |
Evaluation of orange peel and corn silages with different protein additives |
author |
Pinto, Andréa Pereira |
author_facet |
Pinto, Andréa Pereira Mizubuti, Ivone Yurika Ribeiro, Edson Luiz de Azambuja Pereira, Elzânia Sales Bumbieres Júnior, Valter Harry Pimentel, Patricia Guimarães Salmazo, Rafael Carneiro, Maria Socorro de Souza |
author_role |
author |
author2 |
Mizubuti, Ivone Yurika Ribeiro, Edson Luiz de Azambuja Pereira, Elzânia Sales Bumbieres Júnior, Valter Harry Pimentel, Patricia Guimarães Salmazo, Rafael Carneiro, Maria Socorro de Souza |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Pinto, Andréa Pereira Mizubuti, Ivone Yurika Ribeiro, Edson Luiz de Azambuja Pereira, Elzânia Sales Bumbieres Júnior, Valter Harry Pimentel, Patricia Guimarães Salmazo, Rafael Carneiro, Maria Socorro de Souza |
dc.subject.por.fl_str_mv |
Buffering capacity Cotton seed meal Lactic acid Soybean meal Sunflower meal Urea. Ácido lático Capacidade tampão Farelo de algodão Farelo de girassol Farelo de soja Uréia. |
topic |
Buffering capacity Cotton seed meal Lactic acid Soybean meal Sunflower meal Urea. Ácido lático Capacidade tampão Farelo de algodão Farelo de girassol Farelo de soja Uréia. |
description |
Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished: pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Pesquisa |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788 10.5433/1679-0359.2012v33n6Supl2p3305 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788 |
identifier_str_mv |
10.5433/1679-0359.2012v33n6Supl2p3305 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788/pdf |
dc.rights.driver.fl_str_mv |
Copyright (c) 2013 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2013 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. 33 No. 6Supl2 (2012); 3305-3314 Semina: Ciências Agrárias; v. 33 n. 6Supl2 (2012); 3305-3314 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_ |
1799306067076710400 |