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dc.contributor.authorMATIAS, A. G. S.
dc.contributor.authorARAUJO, G. G. L. de
dc.contributor.authorCAMPOS, F. S.
dc.contributor.authorMORAES, S. A. de
dc.contributor.authorGOIS, G. C.
dc.contributor.authorSILVA, T. S.
dc.contributor.authorEMERENCIANO NETO, J. V.
dc.contributor.authorVOLTOLINI, T. V.
dc.date.accessioned2021-02-19T01:13:09Z-
dc.date.available2021-02-19T01:13:09Z-
dc.date.created2021-02-18
dc.date.issued2020
dc.identifier.citationThe Journal of Agricultural Science , v. 58 , n. 4 , p. 304-312, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130114-
dc.descriptionThis study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectSilagen mistaeng
dc.subjectPerfil de fermentaçãoeng
dc.subjectQualidade nutricionaleng
dc.titleFermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding.
dc.typeArtigo de periódico
dc.subject.thesagroCaprino
dc.subject.thesagroPalma Forrageira
dc.subject.thesagroSilagemeng
dc.subject.thesagroFermentaçãoeng
dc.subject.thesagroManiçobaeng
dc.subject.nalthesaurusOpuntiaeng
dc.subject.nalthesaurusSilageeng
riaa.ainfo.id1130114
riaa.ainfo.lastupdate2021-02-18
dc.identifier.doihttps://doi.org/10.1017/S0021859620000581
dc.contributor.institutionA. G. S. Matias; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; F. S. Campos; SALETE ALVES DE MORAES, CPATSA; G. C. Gois; T. S. Silva; J. V. Emerenciano Neto; TADEU VINHAS VOLTOLINI, CPATSA.
Aparece en las colecciones:Artigo em periódico indexado (CPATSA)

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