Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/5192 |
Resumo: | The nutritional value and fermentative characteristics of the silage grass mombaça with sunflower meal inclusion were evaluated. The treatments consisted of four levels of inclusion: 0%, 10%, 15% and 20%. The levels of dry matter determined in silage grass mombaça, differed depending on the sunflower meal inclusion levels, ranging from 24.69 % to 28.50%. The CP content ranged from 11.63 % to 21.651 % and significant differences were observed between the inclusion levels (P<0.05). The highest level of sunflower meal inclusion - 20% - resulted in smaller losses by effluent. The pH values found varied between 4.89 and 5.57. The average levels of ammonia nitrogen (NH3-N) remained between 1.33 and 6.42. The average levels of residual soluble carbohydrates ranged between 4.63 and 8.38, with significant similarity only between the levels of 15% and 20 % of sunflower meal (P> 0.05). The contents of lactic acid, acetic, propionic and butyric ranged from the 1,245 to 3,898; the 2.428 to 8.670; the 0.248 to 0.135 and the 0.016 to 0.027 respectively, and differed significantly (P<0.05) between the sunflower meal levels. The degradability of the dry matter of silage varied as a function of sunflower meal inclusion levels , having the potential degradability (PD) between 71.46 % and 81.96 %, being to 27.86 % to 32.83 % variation to the fraction "a" and between 39.01 % and 52.07 % for the "b" fraction . Regarding the CP, PD ranged from 83.09 % to 92.57 %, and the contents of the fraction "a", fractions "b" and part "c", were significantly influenced by the addition levels sunflower meal (P < 0.05) showing variation of 24.79 % to 61.50 %, 28.68 % to 59.73 %, and 0.0194 % to 0.0411 %, respectively. |
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França, Aldi Fernandes de Souzahttp://lattes.cnpq.br/0724478254270327Costa, Adriana Rodolfo dahttp://lattes.cnpq.br/8142254771826531França, Aldi Fernandes de SouzaSouza, Flávio Faria deBastos , Débora de Carvalhohttp://lattes.cnpq.br/3134215632942469Costa, Eduardo Rodolfo da2016-02-02T06:52:09Z2015-10-15COSTA, E. R. Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol. 2015. 81 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/5192ark:/38995/0013000008k90The nutritional value and fermentative characteristics of the silage grass mombaça with sunflower meal inclusion were evaluated. The treatments consisted of four levels of inclusion: 0%, 10%, 15% and 20%. The levels of dry matter determined in silage grass mombaça, differed depending on the sunflower meal inclusion levels, ranging from 24.69 % to 28.50%. The CP content ranged from 11.63 % to 21.651 % and significant differences were observed between the inclusion levels (P<0.05). The highest level of sunflower meal inclusion - 20% - resulted in smaller losses by effluent. The pH values found varied between 4.89 and 5.57. The average levels of ammonia nitrogen (NH3-N) remained between 1.33 and 6.42. The average levels of residual soluble carbohydrates ranged between 4.63 and 8.38, with significant similarity only between the levels of 15% and 20 % of sunflower meal (P> 0.05). The contents of lactic acid, acetic, propionic and butyric ranged from the 1,245 to 3,898; the 2.428 to 8.670; the 0.248 to 0.135 and the 0.016 to 0.027 respectively, and differed significantly (P<0.05) between the sunflower meal levels. The degradability of the dry matter of silage varied as a function of sunflower meal inclusion levels , having the potential degradability (PD) between 71.46 % and 81.96 %, being to 27.86 % to 32.83 % variation to the fraction "a" and between 39.01 % and 52.07 % for the "b" fraction . Regarding the CP, PD ranged from 83.09 % to 92.57 %, and the contents of the fraction "a", fractions "b" and part "c", were significantly influenced by the addition levels sunflower meal (P < 0.05) showing variation of 24.79 % to 61.50 %, 28.68 % to 59.73 %, and 0.0194 % to 0.0411 %, respectively.Avaliou-se o valor nutricional e as características fermentativas da silagem de capim-mombaça com inclusão de farelo de girassol. Os tratamentos foram constituídos por quatro níveis de inclusão: 0%, 10%, 15% e 20%. Os teores médios de matéria seca determinados nas silagens de capim-mombaça diferiram em função dos níveis de inclusão do farelo de girassol, com variação de 24,69% a 28,50%. Os teores PB variaram de 11,63% a 21,651% e foram observadas diferenças significativas entre os níveis de inclusão (P<0,05). O maior nível de inclusão de farelo de girassol - 20% - resultou nas menores perdas por efluentes. Os valores de pH encontrados variaram de 4,89 a 5,57. Os teores médios de nitrogênio amoniacal (N-NH3) se mantiveram entre 1,33 e 6,42. Os teores médios de carboidratos solúveis residuais variaram entre 4,63 e 8,38, não havendo diferença significativa, apenas entre os níveis de 15% e 20% de farelo de girassol (P>0,05). Os teores de ácido lático, acético, propiônico e butírico variaram de 1,245 a 3,898; de 2,428 a 8,670; de 0,135 a 0,248 e de 0,016 a 0,027 respectivamente, e diferiram significativamente (P<0,05) entre os níveis de farelo de girassol. A degradabilidade da matéria seca da silagem variou em função dos níveis de inclusão de farelo de girassol, tendo a degradabilidade potencial (DP) entre 71,46% e 81,96%, sendo de 27,86% a 32,83% a variação para a fração “a”, entre 39,01% e 52,07% para a fração “b”. Em relação à proteína bruta, a DP variou entre 83,09% e 92,57%, sendo que os teores da fração “a”, frações “b” e fração “c”, foram significativamente influenciados pelos níveis de adição de farelo de girassol (P<0,05), apresentando variação de 24,79% a 61,50%, 28,68% a 59,73% e 0,0194% a 0,0411%, respectivamente.Submitted by Cláudia Bueno (claudiamoura18@gmail.com) on 2016-02-01T15:58:00Z No. of bitstreams: 2 Dissertação - Eduardo Rodolfo da Costa - 2015.pdf: 928757 bytes, checksum: 00509c031fbbc19cebf0b06a7ea65979 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-02-02T06:52:09Z (GMT) No. of bitstreams: 2 Dissertação - Eduardo Rodolfo da Costa - 2015.pdf: 928757 bytes, checksum: 00509c031fbbc19cebf0b06a7ea65979 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2016-02-02T06:52:09Z (GMT). No. of bitstreams: 2 Dissertação - Eduardo Rodolfo da Costa - 2015.pdf: 928757 bytes, checksum: 00509c031fbbc19cebf0b06a7ea65979 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2015-10-15Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Zootecnia (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessComposição bromatológicaDegradabilidade “in situ”EfluentesPanicum maximumRecuperação de matéria secaChemical compositionDegradability in situDry matter recoveryEffluentsPanicum maximumZOOTECNIA::PRODUCAO ANIMALValor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassolNutritional value and the fermentative mombaça grass silage features with sunflower bran additioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-8695879823182088786600600600600-6217552114249094582-75137796603725949922075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
dc.title.alternative.eng.fl_str_mv |
Nutritional value and the fermentative mombaça grass silage features with sunflower bran addition |
title |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
spellingShingle |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol Costa, Eduardo Rodolfo da Composição bromatológica Degradabilidade “in situ” Efluentes Panicum maximum Recuperação de matéria seca Chemical composition Degradability in situ Dry matter recovery Effluents Panicum maximum ZOOTECNIA::PRODUCAO ANIMAL |
title_short |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
title_full |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
title_fullStr |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
title_full_unstemmed |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
title_sort |
Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol |
author |
Costa, Eduardo Rodolfo da |
author_facet |
Costa, Eduardo Rodolfo da |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
França, Aldi Fernandes de Souza |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0724478254270327 |
dc.contributor.advisor-co1.fl_str_mv |
Costa, Adriana Rodolfo da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/8142254771826531 |
dc.contributor.referee1.fl_str_mv |
França, Aldi Fernandes de Souza |
dc.contributor.referee2.fl_str_mv |
Souza, Flávio Faria de |
dc.contributor.referee3.fl_str_mv |
Bastos , Débora de Carvalho |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/3134215632942469 |
dc.contributor.author.fl_str_mv |
Costa, Eduardo Rodolfo da |
contributor_str_mv |
França, Aldi Fernandes de Souza Costa, Adriana Rodolfo da França, Aldi Fernandes de Souza Souza, Flávio Faria de Bastos , Débora de Carvalho |
dc.subject.por.fl_str_mv |
Composição bromatológica Degradabilidade “in situ” Efluentes Panicum maximum Recuperação de matéria seca |
topic |
Composição bromatológica Degradabilidade “in situ” Efluentes Panicum maximum Recuperação de matéria seca Chemical composition Degradability in situ Dry matter recovery Effluents Panicum maximum ZOOTECNIA::PRODUCAO ANIMAL |
dc.subject.eng.fl_str_mv |
Chemical composition Degradability in situ Dry matter recovery Effluents Panicum maximum |
dc.subject.cnpq.fl_str_mv |
ZOOTECNIA::PRODUCAO ANIMAL |
description |
The nutritional value and fermentative characteristics of the silage grass mombaça with sunflower meal inclusion were evaluated. The treatments consisted of four levels of inclusion: 0%, 10%, 15% and 20%. The levels of dry matter determined in silage grass mombaça, differed depending on the sunflower meal inclusion levels, ranging from 24.69 % to 28.50%. The CP content ranged from 11.63 % to 21.651 % and significant differences were observed between the inclusion levels (P<0.05). The highest level of sunflower meal inclusion - 20% - resulted in smaller losses by effluent. The pH values found varied between 4.89 and 5.57. The average levels of ammonia nitrogen (NH3-N) remained between 1.33 and 6.42. The average levels of residual soluble carbohydrates ranged between 4.63 and 8.38, with significant similarity only between the levels of 15% and 20 % of sunflower meal (P> 0.05). The contents of lactic acid, acetic, propionic and butyric ranged from the 1,245 to 3,898; the 2.428 to 8.670; the 0.248 to 0.135 and the 0.016 to 0.027 respectively, and differed significantly (P<0.05) between the sunflower meal levels. The degradability of the dry matter of silage varied as a function of sunflower meal inclusion levels , having the potential degradability (PD) between 71.46 % and 81.96 %, being to 27.86 % to 32.83 % variation to the fraction "a" and between 39.01 % and 52.07 % for the "b" fraction . Regarding the CP, PD ranged from 83.09 % to 92.57 %, and the contents of the fraction "a", fractions "b" and part "c", were significantly influenced by the addition levels sunflower meal (P < 0.05) showing variation of 24.79 % to 61.50 %, 28.68 % to 59.73 %, and 0.0194 % to 0.0411 %, respectively. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-10-15 |
dc.date.accessioned.fl_str_mv |
2016-02-02T06:52:09Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
COSTA, E. R. Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol. 2015. 81 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/5192 |
dc.identifier.dark.fl_str_mv |
ark:/38995/0013000008k90 |
identifier_str_mv |
COSTA, E. R. Valor nutricional e características fermentativas da silagem de capim-mombaça com adição de farelo de girassol. 2015. 81 f. Dissertação (Mestrado em Zootecnia) - Universidade Federal de Goiás, Goiânia, 2015. ark:/38995/0013000008k90 |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/5192 |
dc.language.iso.fl_str_mv |
por |
language |
por |
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-8695879823182088786 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
-6217552114249094582 |
dc.relation.cnpq.fl_str_mv |
-7513779660372594992 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
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http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
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dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Zootecnia (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
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Universidade Federal de Goiás (UFG) |
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UFG |
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UFG |
reponame_str |
Repositório Institucional da UFG |
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Repositório Institucional da UFG |
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bd3efa91386c1718a7f26a329fdcb468 4afdbb8c545fd630ea7db775da747b2f ef48816a10f2d45f2e2fee2f478e2faf 9da0b6dfac957114c6a7714714b86306 00509c031fbbc19cebf0b06a7ea65979 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1811721452576047104 |