Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives

Detalhes bibliográficos
Autor(a) principal: Garcez, Kelli Flores
Data de Publicação: 2022
Outros Autores: Hoch, Gabriela Ceratti, Rodrigues, Andressa Tellechea, Schneider, Cibele Regina, Soares, Daniel da Costa, Castagnara, Deise Dalazen
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/32612
Resumo: The objective was to characterize the fermentative profile, nutritional and microbiological value of in natura cassava root silage with and without additives. A completely randomized design was used in a 4x3 split-plot scheme, with five replications. The study materials were allocated to the plots: Ground cassava root in natura or added to corn, soybean or rice bran. In the subplots, the times were allocated: fresh material: before ensiling, opening: at 45 days of fermentation and stability after the silage was exposed to air for seven days. Sampling was carried out to determine the bromatological analysis, total digestible nutrients, digestibility, pH, temperature, ammoniacal nitrogen, the microbiological profile through the determination of the populations of fungi and yeasts, Clostridium, lactic acid bacteria and enterobacteria. The addition of bran changed the parameters evaluated. The dry matter increased during fermentation and exposure to air and in all times and materials the pH was adequate. Crude protein decreased until the opening of the silos due to unwanted fermentations, being higher in the silage added with soybean meal. The low content of fibrous compounds and TDN, and the high digestibility suggest silages obtained as energy feed in ruminant and/or monogastric diets. In conclusion, cassava root in natura or with the inclusion of additives can be preserved in the form of silage for use in ruminant diets.
id UNIFEI_d9909d92c06e86eaa2aeb7cc5743bcfa
oai_identifier_str oai:ojs.pkp.sfu.ca:article/32612
network_acronym_str UNIFEI
network_name_str Research, Society and Development
repository_id_str
spelling Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives Perfil de fermentación, valor nutricional y microbiológico del ensilaje de raíz de yuca con aditivos alimentariosPerfil fermentativo, valor nutricional e microbiológico da silagem da raiz de mandioca com aditivos alimentaresFeedingConservationRuminants.Alimentación ConservaciónRuminates. AlimentaçãoConservação Ruminantes. The objective was to characterize the fermentative profile, nutritional and microbiological value of in natura cassava root silage with and without additives. A completely randomized design was used in a 4x3 split-plot scheme, with five replications. The study materials were allocated to the plots: Ground cassava root in natura or added to corn, soybean or rice bran. In the subplots, the times were allocated: fresh material: before ensiling, opening: at 45 days of fermentation and stability after the silage was exposed to air for seven days. Sampling was carried out to determine the bromatological analysis, total digestible nutrients, digestibility, pH, temperature, ammoniacal nitrogen, the microbiological profile through the determination of the populations of fungi and yeasts, Clostridium, lactic acid bacteria and enterobacteria. The addition of bran changed the parameters evaluated. The dry matter increased during fermentation and exposure to air and in all times and materials the pH was adequate. Crude protein decreased until the opening of the silos due to unwanted fermentations, being higher in the silage added with soybean meal. The low content of fibrous compounds and TDN, and the high digestibility suggest silages obtained as energy feed in ruminant and/or monogastric diets. In conclusion, cassava root in natura or with the inclusion of additives can be preserved in the form of silage for use in ruminant diets.El objetivo fue caracterizar el perfil fermentativo, el valor nutricional y microbiológico del ensilaje de raíz de yuca in natura con y sin aditivos. Se utilizó un diseño completamente al azar en un esquema de parcelas divididas 4x3, con cinco repeticiones. Los materiales de estudio fueron asignados a las parcelas: Raíz de yuca molida in natura y adicionada a salvado de maíz, soya o arroz. En las subparcelas se asignaron los tiempos: material fresco: antes del ensilaje, apertura: a los 45 días de fermentación y estabilidad después de que el ensilaje fuera expuesto al aire durante siete días. Se realizó un muestreo para determinar el análisis bromatológico, nutrientes digestibles totales, digestibilidad, pH, temperatura, nitrógeno amoniacal, el perfil microbiológico mediante la determinación de las poblaciones de hongos y levaduras, Clostridium, bacterias ácido lácticas y enterobacterias. La adición de salvado modificó los parámetros evaluados. La materia seca aumentó durante la fermentación y exposición al aire y en todos los tiempos y materiales el pH fue adecuado. La proteína bruta disminuyó hasta la apertura de los silos por fermentaciones no deseadas, siendo mayor en el ensilado adicionado con harina de soya. El bajo contenido de compuestos fibrosos y TDN, y la alta digestibilidad sugieren ensilajes obtenidos como alimento energético en dietas de rumiantes y/o monogástricos. En conclusión, la raíz de yuca in natura o con la inclusión de aditivos se puede conservar en forma de ensilaje para su uso en dietas de rumiantes.Objetivou-se caracterizar o perfil fermentativo, valor nutricional e microbiológico da silagem da raiz de mandioca in natura com e sem aditivos. Foi utilizado delineamento inteiramente casualizado em esquema de parcelas subdivididas no tempo 4x3, com cinco repetições. Nas parcelas foram alocados os materiais de estudo: Raiz de mandioca triturada in natura ou adicionado dos farelos de milho, soja ou arroz. Nas subparcelas foram alocados os tempos: material fresco: antes da ensilagem, abertura: aos 45 dias de fermentação e estabilidade após a silagem ser exposta ao ar durante sete dias. Foram realizadas as amostragens para determinação das análises bromatológicas, nutrientes digestíveis totais, digestibilidade, pH, temperatura, nitrogênio amoniacal, o perfil microbiológico por meio da determinação das populações de fungos e leveduras, Clostridium, bactérias ácido láticas e enterobactérias. A adição de farelos alterou os parâmetros avaliados. A matéria seca aumentou ao longo da fermentação e da exposição ao ar e em todos os tempos e materiais o pH foi adequado. A proteína bruta diminuiu até a abertura dos silos devido as fermentações indesejadas, apresentando-se mais elevada na silagem adicionada de farelo de soja. Os baixos conteúdos de compostos fibrosos e NDT, e a elevada digestibilidade sugerem silagens obtidas como alimentos energéticos em dietas de ruminantes e/ou monogástricos. Em conclusão, a raiz de mandioca in natura ou com inclusão de aditivos pode ser conservada na forma de silagem para uso nas dietas de ruminantes.Research, Society and Development2022-07-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3261210.33448/rsd-v11i10.32612Research, Society and Development; Vol. 11 No. 10; e265111032612Research, Society and Development; Vol. 11 Núm. 10; e265111032612Research, Society and Development; v. 11 n. 10; e2651110326122525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/32612/27752Copyright (c) 2022 Kelli Flores Garcez; Gabriela Ceratti Hoch; Andressa Tellechea Rodrigues; Cibele Regina Schneider; Daniel da Costa Soares; Deise Dalazen Castagnarahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGarcez, Kelli FloresHoch, Gabriela CerattiRodrigues, Andressa TellecheaSchneider, Cibele ReginaSoares, Daniel da CostaCastagnara, Deise Dalazen2022-08-12T22:23:03Zoai:ojs.pkp.sfu.ca:article/32612Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:48:33.201807Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
Perfil de fermentación, valor nutricional y microbiológico del ensilaje de raíz de yuca con aditivos alimentarios
Perfil fermentativo, valor nutricional e microbiológico da silagem da raiz de mandioca com aditivos alimentares
title Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
spellingShingle Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
Garcez, Kelli Flores
Feeding
Conservation
Ruminants.
Alimentación
Conservación
Ruminates.
Alimentação
Conservação
Ruminantes.
title_short Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
title_full Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
title_fullStr Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
title_full_unstemmed Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
title_sort Fermentation profile, nutritional and microbiological value of cassava root silage with food aditives
author Garcez, Kelli Flores
author_facet Garcez, Kelli Flores
Hoch, Gabriela Ceratti
Rodrigues, Andressa Tellechea
Schneider, Cibele Regina
Soares, Daniel da Costa
Castagnara, Deise Dalazen
author_role author
author2 Hoch, Gabriela Ceratti
Rodrigues, Andressa Tellechea
Schneider, Cibele Regina
Soares, Daniel da Costa
Castagnara, Deise Dalazen
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Garcez, Kelli Flores
Hoch, Gabriela Ceratti
Rodrigues, Andressa Tellechea
Schneider, Cibele Regina
Soares, Daniel da Costa
Castagnara, Deise Dalazen
dc.subject.por.fl_str_mv Feeding
Conservation
Ruminants.
Alimentación
Conservación
Ruminates.
Alimentação
Conservação
Ruminantes.
topic Feeding
Conservation
Ruminants.
Alimentación
Conservación
Ruminates.
Alimentação
Conservação
Ruminantes.
description The objective was to characterize the fermentative profile, nutritional and microbiological value of in natura cassava root silage with and without additives. A completely randomized design was used in a 4x3 split-plot scheme, with five replications. The study materials were allocated to the plots: Ground cassava root in natura or added to corn, soybean or rice bran. In the subplots, the times were allocated: fresh material: before ensiling, opening: at 45 days of fermentation and stability after the silage was exposed to air for seven days. Sampling was carried out to determine the bromatological analysis, total digestible nutrients, digestibility, pH, temperature, ammoniacal nitrogen, the microbiological profile through the determination of the populations of fungi and yeasts, Clostridium, lactic acid bacteria and enterobacteria. The addition of bran changed the parameters evaluated. The dry matter increased during fermentation and exposure to air and in all times and materials the pH was adequate. Crude protein decreased until the opening of the silos due to unwanted fermentations, being higher in the silage added with soybean meal. The low content of fibrous compounds and TDN, and the high digestibility suggest silages obtained as energy feed in ruminant and/or monogastric diets. In conclusion, cassava root in natura or with the inclusion of additives can be preserved in the form of silage for use in ruminant diets.
publishDate 2022
dc.date.none.fl_str_mv 2022-07-30
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://rsdjournal.org/index.php/rsd/article/view/32612
10.33448/rsd-v11i10.32612
url https://rsdjournal.org/index.php/rsd/article/view/32612
identifier_str_mv 10.33448/rsd-v11i10.32612
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/32612/27752
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 10; e265111032612
Research, Society and Development; Vol. 11 Núm. 10; e265111032612
Research, Society and Development; v. 11 n. 10; e265111032612
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052718569750528

Registros relacionados