Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia
Main Author: | |
---|---|
Publication Date: | 2016 |
Other Authors: | , , , , , |
Format: | Article |
Language: | por |
Source: | Repositório Institucional da UNESP |
Download full: | http://hdl.handle.net/11449/228264 |
Summary: | The objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg-1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg-1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Minisilos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P<0.01) production of lactic (19.6 vs. 18.5 g kg-1 of dry matter [DM]), acetic (2.5 vs. 1.8 g kg-1 of DM) and propionic acid (8.0 vs. 5.4 g kg-1 of DM), and lower (P<0.05) fungi counts (5.35 and 5.01 cfu g-1 of fresh silage) compared to silages hydrated with water. Increased hydration led to the higher production of total acids (P<0.01), decreasing silage pH; but increased hydration reduced DM recovery (P<0.01). Silages hydrated with water and acid whey at 250 mL kg-1 and combined at 5 and 10 g kg-1 of urea exhibited higher DM recovery (P<0.05). Silages of a dry bakery by-product hydrated with acid whey had a better fermentation pattern and could represent a practical strategy to avoid discarding both by-products into environment. |
id |
UNSP_49be9e0a3a78097dd0e3a59caee6927b |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/228264 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureiaEnsiling a dry bakery by-product: Effect of hydration using acid whey or water associated or not at ureaAlternative feedChemical compositionFungiLactic acid bacteriaThe objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg-1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg-1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Minisilos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P<0.01) production of lactic (19.6 vs. 18.5 g kg-1 of dry matter [DM]), acetic (2.5 vs. 1.8 g kg-1 of DM) and propionic acid (8.0 vs. 5.4 g kg-1 of DM), and lower (P<0.05) fungi counts (5.35 and 5.01 cfu g-1 of fresh silage) compared to silages hydrated with water. Increased hydration led to the higher production of total acids (P<0.01), decreasing silage pH; but increased hydration reduced DM recovery (P<0.01). Silages hydrated with water and acid whey at 250 mL kg-1 and combined at 5 and 10 g kg-1 of urea exhibited higher DM recovery (P<0.05). Silages of a dry bakery by-product hydrated with acid whey had a better fermentation pattern and could represent a practical strategy to avoid discarding both by-products into environment.Universidade José do Rosário Velllano Instituto de Ciências Agrárias Departamento de AgronomiaUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de ZootecniaUniversidade Estadual Paulista Faculdade de Ciências Agrárias e Veterinárias Departamento de ZootecniaInstituto de Ciências AgráriasUniversidade Estadual Paulista (UNESP)de Rezende, Adauton VilelaRabelo, Carlos Henrique Silveira [UNESP]de Sampaio, Lucas MouraHärter, Carla Joice [UNESP]Florentino, Ligiane AparecidaPaula, Deyvid WilkerBraga, Tatiane Cristina2022-04-29T07:58:35Z2022-04-29T07:58:35Z2016-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article626-641Revista Brasileira de Saude e Producao Animal, v. 17, n. 4, p. 626-641, 2016.1519-9940http://hdl.handle.net/11449/2282642-s2.0-85007575563Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporRevista Brasileira de Saude e Producao Animalinfo:eu-repo/semantics/openAccess2022-04-29T07:58:35Zoai:repositorio.unesp.br:11449/228264Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-29T07:58:35Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia Ensiling a dry bakery by-product: Effect of hydration using acid whey or water associated or not at urea |
title |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
spellingShingle |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia de Rezende, Adauton Vilela Alternative feed Chemical composition Fungi Lactic acid bacteria |
title_short |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
title_full |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
title_fullStr |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
title_full_unstemmed |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
title_sort |
Ensilagem de resíduo seco de padaria: Efeito da hidratação utilizando soro ácido de leite ou água associada ou não à ureia |
author |
de Rezende, Adauton Vilela |
author_facet |
de Rezende, Adauton Vilela Rabelo, Carlos Henrique Silveira [UNESP] de Sampaio, Lucas Moura Härter, Carla Joice [UNESP] Florentino, Ligiane Aparecida Paula, Deyvid Wilker Braga, Tatiane Cristina |
author_role |
author |
author2 |
Rabelo, Carlos Henrique Silveira [UNESP] de Sampaio, Lucas Moura Härter, Carla Joice [UNESP] Florentino, Ligiane Aparecida Paula, Deyvid Wilker Braga, Tatiane Cristina |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Instituto de Ciências Agrárias Universidade Estadual Paulista (UNESP) |
dc.contributor.author.fl_str_mv |
de Rezende, Adauton Vilela Rabelo, Carlos Henrique Silveira [UNESP] de Sampaio, Lucas Moura Härter, Carla Joice [UNESP] Florentino, Ligiane Aparecida Paula, Deyvid Wilker Braga, Tatiane Cristina |
dc.subject.por.fl_str_mv |
Alternative feed Chemical composition Fungi Lactic acid bacteria |
topic |
Alternative feed Chemical composition Fungi Lactic acid bacteria |
description |
The objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg-1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg-1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Minisilos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P<0.01) production of lactic (19.6 vs. 18.5 g kg-1 of dry matter [DM]), acetic (2.5 vs. 1.8 g kg-1 of DM) and propionic acid (8.0 vs. 5.4 g kg-1 of DM), and lower (P<0.05) fungi counts (5.35 and 5.01 cfu g-1 of fresh silage) compared to silages hydrated with water. Increased hydration led to the higher production of total acids (P<0.01), decreasing silage pH; but increased hydration reduced DM recovery (P<0.01). Silages hydrated with water and acid whey at 250 mL kg-1 and combined at 5 and 10 g kg-1 of urea exhibited higher DM recovery (P<0.05). Silages of a dry bakery by-product hydrated with acid whey had a better fermentation pattern and could represent a practical strategy to avoid discarding both by-products into environment. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 2022-04-29T07:58:35Z 2022-04-29T07:58:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Revista Brasileira de Saude e Producao Animal, v. 17, n. 4, p. 626-641, 2016. 1519-9940 http://hdl.handle.net/11449/228264 2-s2.0-85007575563 |
identifier_str_mv |
Revista Brasileira de Saude e Producao Animal, v. 17, n. 4, p. 626-641, 2016. 1519-9940 2-s2.0-85007575563 |
url |
http://hdl.handle.net/11449/228264 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Revista Brasileira de Saude e Producao Animal |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
626-641 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1797790239501058048 |