<b><i>In vitro</i> degradation and total gas production of byproducts generated in the biodiesel production chain

Abstract

ABSTRACT. This study aimed to evaluate the in vitro degradation and total gas production of different oil seed press cakes from a biodiesel production chain gas through the use of a semi-automatic technique of gas production in vitro. The treatments consisted of substituting elephant grass in increasing levels, 0%, 30, 50 and 70%, with the byproducts of Gossyypium hirsutum, Ricinus communis, Moringa oleifeira, Jatropha curcas and Helianthus annus. The oil seed press cakes of Moringa oleifeira had the highest rate of in vitro degradation of dry matter compared with other foods but did not result in a higher final volume of gases production. Gossyypium hirsutum, Pinhão manso curcas and Ricinus communis showed a higher in vitro degradability of similar dry matter. The highest total gas production was obtained by the oil seed press cakes of Helianthus annus. The oil seed press cakes of Moringa oleifeira can replace elephant grass up to 70% and therefore reduce both greenhouse gas emissions and energy loss for the animal.

Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake

“…This fat is an important feature because it is a fraction of the fat that is deposited in the muscle fiber and that, in general, contributes to the flavor and tenderness of the meat, characteristics perceived and appreciated by consumers. 26 The EE content ranged between 238.5 and 243.0 g kg −1 , values that are in the recommended interval 19 of the USDA's Agricultural Handbook [8][9][10][11][12][13]27 which is the source used to verify the composition of meat products in the USA; burgers are within the classification as they have a regular fat content between 170 and 260 g kg −1 . In other research, burgers showed the highest fat content and lowest moisture content when they were made with pork backfat.…”

“…Concern about the role of diet in animals in the healthfulness attributes and eating quality of the final product plays an important role in the choice of food to be offered to animals . Thus the impact of including licuri cake in the diet of beef animals needs to be considered …”

“…8,9 Thus the impact of including licuri cake in the diet of beef animals needs to be considered. 10,11 Therefore this study aimed to evaluate the quality of beef burgers made from meat from young Nellore bulls fed diets containing licuri cake at varying levels, specifically considering its effect on the physical, chemical and sensory attributes of the meat.…”

In vitro gas production kinetics and digestibility in ruminant diets with different levels of cashew nut shell liquid

“…This similarity in degradation of this fraction between the two diets is because the diet with 200 g kg -1 of concentrate showed a higher NDF concentration, similar to the control diet value (431, 496, and 350 g kg -1 ; Table 1). However, the fraction µ 2 was higher in diets with 600, 800, and 1000 g kg -1 of concentrate than in the control diet, whereas diets with concentrate include a higher content of soluble carbohydrates which are more rapidly degraded by bacterial enzymes than structural carbohydrates (MORAIS et al, 2015).…”

Potential in vitro degradability and gas production of byproducts of the biodiesel chain

“…The low total-air volume observed for the oilseed radish byproduct at 70% replacement of elephant grass may be due to the high EE concentration in this byproduct. The high energy value of fats, which provide 2.25-fold more energy than carbohydrates or proteins, constitute the primary attraction for their use in feed, and they increase food efficiency remarkably (Ivan et al, 2013;Morais et al, 2015). However, the convenience of adding fat as a source of metabolizable energy contrasts with its deleterious effects on rumen microorganisms, which in turn become a limiting factor.…”