Características fermentativas e bromatológicas de silagens de cana-de-açúcar com taboa

Queiróz, Mário Adriano Ávila; Silva, José Gledyson da; Galati, Rosemary Laís; Oliveira, Aparecida de Fátima Madella de

doi:10.1590/0103-8478cr20140164

Cited by 8 publications

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References 15 publications

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“…Acetic and butyric acid concentrations in silage are related to a higher final pH, which was not observed herein (Table 2). In addition, fermentation by these microorganisms results in higher losses of dry matter and energy from the ensiled material (Queiroz et al, 2015). The variation in propionic acid concentrations was best fit using a second-order polynomial equation (p<0.05); the maximum value was estimated as 0.93% DM for 26.25% grape pomace.…”

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confidence: 95%

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

et al. 2016

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Preserving forage plants adapted to a semi-arid climate as silage may minimize the animal feed deficit during drought. The objective of this study was to evaluate the effects of different quantities of grape pomace added to Calotropis procera silage on its fermentation, in vitro digestibility, total digestible nutrients and microbiology. A completely randomized experimental design was used with four treatments (0, 10, 20 and 40% fresh matter) and four replicates. The silos were opened after 90 days of ensilage, and the soluble carbohydrate, ethanol, organic acid and ammoniacal nitrogen concentrations; pH; fermentation loss; dry matter (DM) recovery; DM density, and microbial populations were determined. The pH (3.96-3.87) was adequate for ensiling in all silage samples. The soluble carbohydrate concentration decreased (p<0.05), and the ethanol concentration increased with increasing quantities of grape pomace. The lactic acid concentration decreased (p<0.05) from 5.3 to 1.94% DM, and the acetic, propionic and butyric acid concentrations increased with increasing quantities of grape pomace. The lactic acid bacteria decreased linearly (p <0.05), varying from 6.43 to 5.82 log CFU/g silage. The mold and yeast population variations fit best using a third-order polynomial equation (p <0.05). Enterobacteria and Clostridium spp were not observed. Adding grape pomace to the silage increased the effluent and gas loss; the latter varied from 5.35 to 14.4%. The total digestible nutrient (TDN) variation fit best using a second-order polynomial equation, and the maximum value was estimated at 82.95% DM with 3.5% grape pomace using the regression equation. The percent digestibility decreased linearly (p<0.05) with increasing quantities of grape pomace. We show that Calotropis procera has potential as silage even without adding grape pomace.Index terms: Fermentation losses; microorganisms; organic acids. RESUMOA conservação de plantas forrageiras adaptadas ao clima Semiárido na forma de silagem pode minimizar o déficit alimentar dos animais nos períodos de estiagem. Nesse contexto, objetivou-se avaliar os efeitos de níveis de inclusão de resíduo de uva na dinâmica fermentativa, na digestibilidade in vitro, nos nutrientes digestíveis totais e na microbiologia da silagem de flor-de-seda (Calotropis procera). Em delineamento inteiramente casualizado com quatro tratamentos (0, 10, 20 e 40% na matéria natural) e quatro repetições. Após 90 dias os silos foram abertos, e foram determinados os teores de carboidratos solúveis, etanol, ácidos orgânicos, pH e nitrogênio amoniacal, perdas fermentativas, recuperação da MS e densidade, populações microbianas. Em todas as silagens o pH encontrado mostrou-se adequado ao processo de ensilagem (variação de 3,96 a 3,87). À medida que aumentou os níveis de resíduo de uva foi verificado redução (P<0,05) nos teores de carboidratos solúveis e aumento nos valores de etanol. Houve reduções (P<0,05) nos teores de ácido lático de 5,3 a 1,94% da MS e aumento nos teores de acético, propiônico e but...

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Section: Resultsmentioning

confidence: 95%

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

et al. 2016

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“…The sugarcane presents all the indispensable requirements in a plant to be ensiled, such as high soluble carbohydrate content, low buffer capacity and adequate dry-matter contents. However, the chemical nature of the carbohydrates (sucrose), in high quantities, favors alcoholic fermentation by the action of yeast, which converts sucrose into ethanol, CO 2 and water [2]. As a technical consequence, such a process drastically reduces the production of the food conservative agent, lactic acid, responsible for reducing the pH and inactivating the deteriorating microorganisms of the ensiled mass.…”

Section: Introductionmentioning

confidence: 99%

NIRS Estimation of the Nutritive Value of Sugarcane Silage at Different Harvest Seasons and with Additives

Abreu

Kazama

Doerzbacher

et al. 2023

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This study aimed to evaluate the nutritive value of sugarcane silage at different harvest seasons and treated with additives, as well as its estimation by near-infrared reflectance spectroscopy. The experiment was developed in Colorado do Oeste, RO, Brazil, being adopted a completely randomized design with four repetitions. The treatments were arranged in a 3´5 factorial scheme, being: three harvest seasons (March, May and July); and five additives: 10% corn flour; 10% disintegrated straw and cob corn; 15% rice bran; 1,0% urea; no additive. Dry matter, crude protein, neutral detergent fiber, acid detergent fiber, ash, indigestible neutral detergent fiber and estimated total digestible nutrients contents were evaluated. The nutritive value of sugarcane silage improves with additives, when compared to sugarcane silage in natura. The moisture sequestering additives present better results when compared to urea, with the exception of crude protein content. The co-product rice bran provides reduced fiber content, and increased crude protein and total digestible nutrient contents of the silage. The silage produced in July and with additives provides the highest contents of total digestible nutrients. The near-infrared reflectance spectroscopy estimates are excellent (R2cv > 0.95) for crude protein, neutral detergent fiber, acid detergent fiber, and ash, offering ranchers and researchers a fast and inexpensive service.

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Vinegar from Anacardium othonianum Rizzini using submerged fermentation

et al. 2020

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BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry

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Características fermentativas e bromatológicas de silagens de cana-de-açúcar com taboa

Cited by 8 publications

References 15 publications

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

NIRS Estimation of the Nutritive Value of Sugarcane Silage at Different Harvest Seasons and with Additives

Vinegar from Anacardium othonianum Rizzini using submerged fermentation

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