Fermentation characteristics of elephant grass silages with macaúba cake
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
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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Acta Scientiarum. Animal Sciences (Online) |
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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 |
_version_ |
1799315362345385984 |