AEROBIC STABILITY OF IN NATURA SUGARCANE HYDROLYZED WITH CALCIUM OXIDE

• Autor(a) principal: Rabelo, Carlos H. Silveira
• Data de Publicação: 2011
• Outros Autores: de Rezende, Adauton Vilela, Rabelo, Flávio H. Silveira, Nogueira, Denismar Alves, Elias, Rafael Ferreira, Faria Júnior, Danni C. N. A. de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Ciência animal brasileira (Online)
• Texto Completo: https://revistas.ufg.br/vet/article/view/8525
• topic: Forragiculture; alcalinização; óxido de cálcio; pH; temperatura

It was aimed through this research work to evaluate the effect of including calcium oxide over the aerobic stability of in natura sugar cane. The wok was conducted in the Animal Science College of UNIFENAS in a completely randomized design (CRD) in a 4 x 5 factorial scheme, evaluating four doses of calcium oxide (0.0; 0.5; 1.0 and 2.0 % relative to natural matter) and five times of aerobic exposition (0, 12, 24, 48 and 72 hours after the moment of hydrolysis) with four replicates. The inclusion of the additive in natura sugar cane  increased dry matter and pH rates. But the pH values decreased over time in relation to temperature due to microorganism activity. Temperature increased when 1.0% of calcium oxide was added to the sugarcane; nevertheless, the lowest value concerning the accumulation of temperature during the measurements was obtained with the use of 2% of calcium oxide and in the same manner, the lowest rate of heating was obtained for this same treatment. In a certain manner, the use of 2% of calcium oxide increased the aerobic stability of sugarcane, but all the treatments showed aerobic instability few hours after the moment of mixing between calcium oxide and sugarcane.KEY-WORDS: alkalinization; calcium oxide; pH; temperature.