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dc.contributor.authorMOREIRA, M. N.pt_BR
dc.contributor.authorSILVA, A. M. de A.pt_BR
dc.contributor.authorBEZERRA, L. R.pt_BR
dc.contributor.authorCARNEIRO, H.pt_BR
dc.contributor.authorMORAIS, R. K. de O.pt_BR
dc.contributor.authorMEDEIROS, F. F. dept_BR
dc.date.accessioned2017-02-15T11:11:11Zpt_BR
dc.date.available2017-02-15T11:11:11Zpt_BR
dc.date.created2017-02-15pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationActa Scientiarum. Animal Sciences, v. 38, n. 3, p. 293-300, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1064384pt_BR
dc.descriptionAbstract This study aimed to evaluate the production of methane, carbon dioxide, and volatile fatty acids and changes in ruminal pH in vitro with oilseed press cakes inclusion, such as, cottonseed, sunflower, castor bean, moringa and jatropha at four different levels (0, 30, 50 and 70%) in replacement to the sugarcane in ruminant feeding using semi-automated in vitro technique. The byproduct that produced less CO2 was cottonseed cake (p = 0.0059). The cakes that produced the least amount of CH4 were moringa at 70% (p < 0.05) and cottonseed at 70% levels (p < 0.0001). The cakes that had the highest increases in VFAs were cottonseed and castor (p < 0.0001). Additionally, greater pH was moringa at 70% and cottonseed at 50% levels (p < 0.0001). The greater acetate concentration was 70% cottonseed cake, propionate concentration with 30% cottonseed and butyrate concentration with 50% moringa in sugarcane replace. At the 70% level, the moringa cake displayed the highest decreases in methane production and reduction in energy loss. At the 50% substitution level, the cottonseed cake is the most suitable replacement for sugarcane in order to reduce the production of greenhouse gases.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAcetatept_BR
dc.subjectButyratept_BR
dc.subjectN-NH3pt_BR
dc.subjectPropionatept_BR
dc.subjectVFAspt_BR
dc.titleEffect of replacement of sugarcane by oilseed press cakes in greenhouse gases and volatile fatty acids production in vitro.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2017-02-16T11:11:11Zpt_BR
riaa.ainfo.id1064384pt_BR
riaa.ainfo.lastupdate2017-02-16pt_BR
dc.contributor.institutionMilenna Nunes Moreira, Universidade Federal de Campina Grande; Aderbal Marcos de Azevedo Silva, Universidade Federal de Campina Grande; Leilson Rocha Bezerra, Universidade Federal de Campina Grande; Universidade Federal do Piauí; HELOISA CARNEIRO, CNPGL; Raissa Kiara de Oliveira Morais, Universidade Federal de Campina Grande; Fabíola Franklin de Medeiros, Universidade Federal de Campina Grande.pt_BR
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