Fermentation characteristics of elephant grass silages with macaúba cake

Detalhes bibliográficos
Autor(a) principal: Guimarães, Cíntia Gonçalves
Data de Publicação: 2018
Outros Autores: Bonfá, Caroline Salezzi, Evangelista, Antônio Ricardo, Santos, Alexandre Soares dos, Pantoja, Lílian de Araújo, Castro, Gustavo Henrique de Frias
Tipo de documento: Artigo
Idioma: eng
por
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523
Resumo:  The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages added with different levels of macaúba cake at opening times. This was a 3 x 6 factorial completely randomized experimental design, with three inclusion levels of the macaúba cake (0, 10 and 20%) and six opening times (1, 5, 10, 20, 40 and 60 days after ensiling), with four replications. For all the studied variables, there was a difference in the interaction among levels and times, and an increasing linear behavior only for the contents of acetic acid, for the other variables, the behavior was quadratic. The elephant grass silages produced acetic acid, which in turn inhibited the production of yeast and filamentous fungi. There was a small development of enterobacterias only in the first opening times, and low production of butyric acid and ethanol, which indicated a material with good fermentative characteristics. The macaúba cake contributed to improve the anaerobic fermentation process, but it was not as expressive for the parameters evaluated in this work. 
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spelling Fermentation characteristics of elephant grass silages with macaúba cakeenterobacteriasfilamentous fungiopening timesorganic acidsyeast fungi. The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages added with different levels of macaúba cake at opening times. This was a 3 x 6 factorial completely randomized experimental design, with three inclusion levels of the macaúba cake (0, 10 and 20%) and six opening times (1, 5, 10, 20, 40 and 60 days after ensiling), with four replications. For all the studied variables, there was a difference in the interaction among levels and times, and an increasing linear behavior only for the contents of acetic acid, for the other variables, the behavior was quadratic. The elephant grass silages produced acetic acid, which in turn inhibited the production of yeast and filamentous fungi. There was a small development of enterobacterias only in the first opening times, and low production of butyric acid and ethanol, which indicated a material with good fermentative characteristics. The macaúba cake contributed to improve the anaerobic fermentation process, but it was not as expressive for the parameters evaluated in this work. Editora da Universidade Estadual de Maringá2018-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/4252310.4025/actascianimsci.v40i1.42523Acta Scientiarum. Animal Sciences; Vol 40 (2018): Publicação Contínua; e42523Acta Scientiarum. Animal Sciences; v. 40 (2018): Publicação Contínua; e425231807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMengporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523/751375147140Copyright (c) 2018 Acta Scientiarum. Animal Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGuimarães, Cíntia GonçalvesBonfá, Caroline SalezziEvangelista, Antônio RicardoSantos, Alexandre Soares dosPantoja, Lílian de AraújoCastro, Gustavo Henrique de Frias2019-07-17T08:31:19Zoai:periodicos.uem.br/ojs:article/42523Revistahttp://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:2019-07-17T08:31:19Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Fermentation characteristics of elephant grass silages with macaúba cake
title Fermentation characteristics of elephant grass silages with macaúba cake
spellingShingle Fermentation characteristics of elephant grass silages with macaúba cake
Guimarães, Cíntia Gonçalves
enterobacterias
filamentous fungi
opening times
organic acids
yeast fungi.
title_short Fermentation characteristics of elephant grass silages with macaúba cake
title_full Fermentation characteristics of elephant grass silages with macaúba cake
title_fullStr Fermentation characteristics of elephant grass silages with macaúba cake
title_full_unstemmed Fermentation characteristics of elephant grass silages with macaúba cake
title_sort Fermentation characteristics of elephant grass silages with macaúba cake
author Guimarães, Cíntia Gonçalves
author_facet Guimarães, Cíntia Gonçalves
Bonfá, Caroline Salezzi
Evangelista, Antônio Ricardo
Santos, Alexandre Soares dos
Pantoja, Lílian de Araújo
Castro, Gustavo Henrique de Frias
author_role author
author2 Bonfá, Caroline Salezzi
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 Guimarães, Cíntia Gonçalves
Bonfá, Caroline Salezzi
Evangelista, Antônio Ricardo
Santos, Alexandre Soares dos
Pantoja, Lílian de Araújo
Castro, Gustavo Henrique de Frias
dc.subject.por.fl_str_mv enterobacterias
filamentous fungi
opening times
organic acids
yeast fungi.
topic enterobacterias
filamentous fungi
opening times
organic acids
yeast fungi.
description  The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages added with different levels of macaúba cake at opening times. This was a 3 x 6 factorial completely randomized experimental design, with three inclusion levels of the macaúba cake (0, 10 and 20%) and six opening times (1, 5, 10, 20, 40 and 60 days after ensiling), with four replications. For all the studied variables, there was a difference in the interaction among levels and times, and an increasing linear behavior only for the contents of acetic acid, for the other variables, the behavior was quadratic. The elephant grass silages produced acetic acid, which in turn inhibited the production of yeast and filamentous fungi. There was a small development of enterobacterias only in the first opening times, and low production of butyric acid and ethanol, which indicated a material with good fermentative characteristics. The macaúba cake contributed to improve the anaerobic fermentation process, but it was not as expressive for the parameters evaluated in this work. 
publishDate 2018
dc.date.none.fl_str_mv 2018-10-01
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://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523
10.4025/actascianimsci.v40i1.42523
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523
identifier_str_mv 10.4025/actascianimsci.v40i1.42523
dc.language.iso.fl_str_mv eng
por
language eng
por
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523/pdf
https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/42523/751375147140
dc.rights.driver.fl_str_mv Copyright (c) 2018 Acta Scientiarum. Animal Sciences
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2018 Acta Scientiarum. Animal Sciences
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
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; e42523
Acta Scientiarum. Animal Sciences; v. 40 (2018): Publicação Contínua; e42523
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
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