Efecto del nivel de urea del sacchapulido sobre la degradación del forraje elefante (Pennisetum purpureum)

Ramos-Juárez, Jesús Alberto; Vargas-Villamil, Luis Manuel; Izquierdo-Reyes, F; Fernandez-Cabrera, Carlos Ruben; Mendoza-Martínez, Germán David; Arnda-Ibañez, Emilio Manuel; Hernández-Sánchez, David; Elías-Iglesias, Arabel

doi:10.19136/era.a5n15.1560

Cited by 2 publications

(3 citation statements)

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“…Santana et al (2010) recorded over 14% of protein at 18 days of regrowth. Ramos-Juárez et al (2018) proved that the protein content of grass increases with a 0.5-1% urea supplement.…”

Section: Introductionmentioning

confidence: 96%

Chemical composition of Taiwan grass (Pennisetum purpureum Schum.) at different harvesting intervals

Pedroza

Montes

Flores-Santiago

et al. 2022

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Objective: To evaluate the effect of the harvesting interval on the quality of Taiwan grass (Pennisetum purpureum Schum.). Design/Methodology/Approximation: Crude protein (CP), in vitro dry matter digestibility (IVDMD), crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, ether extract, and ashes were determined. Samples were collected from the Papaloapan experimental site of the Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Isla, State of Veracruz (18° 01’ 45’’ N, 95° 31’ 35’’ W). Treatments consisted of five harvesting intervals (30, 60, 90, 120, and 150 days). Data were analyzed under the general linear model and means were separated using Tukey’s test (P<0.05). Results: The nutritional value decreased (P<0.05) as the harvesting interval increased from 30 to 150 days. The following elements decreased: CP (leaves, from 12.3 to 3.7%; stems, from 8.9 to 2.1%), IVDMD (leaves, from 66.5 to 43.5%; stems, from 62.7 to 32.5%), ether extract (leaves, from 2.4 to 1.4%; stems, from 1.4 to 0.6%), and ashes (leaves, from 10.3 to 6.1%; stems, from 10.9 to 2.9%). On the contrary, the following elements increased: CF (leaves, from 28.4 to 41.1%; stems, from 33.4 to 44.5%), NDF (leaves, from 60.4 to 72.5%; stems, from 63.8 to 74.3%), ADF (leaves, from 36.7 to 46.8%; stems, from 34.6 to 50.7%), and lignin (leaves, from 9.7 to 15.3%; stems, from 11.0 to 18.3%). Study Limitations/Implications: Neither ˂30 days harvesting intervals nor yields (tons) per hectare were taken into account. Findings/Conclusions: Taiwan grass should be harvested at 60 days, when its nutritional value has not decreased too much.

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“…Santana et al (2010) recorded over 14% of protein at 18 days of regrowth. Ramos-Juárez et al (2018) proved that the protein content of grass increases with a 0.5-1% urea supplement.…”

Section: Introductionmentioning

confidence: 96%

Chemical composition of Taiwan grass (Pennisetum purpureum Schum.) at different harvesting intervals

Pedroza

Montes

Flores-Santiago

et al. 2022

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“…Grasses are the basis of the diet in bovine production systems. However, since grass production and quality present seasonal variations, supplements are needed to complement its biomass and nutrient deficit and, consequently, to increase the production of meat and milk (Ramos et al, 2018). The use of commercial concentrates is not always an option for small and midsized producers due to their high market cost.…”

Section: Introductionmentioning

confidence: 99%

“…Solid state fermentation (SSF) is a biotechnological process used to enrich fibrous products or by-products with low protein contents (Ramos et al, 2018). Microorganisms (yeasts) are used to increase microbial biomass, which in turn increases the protein content of the fermented material ( Jiménez-Alfaro et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Cassava-based (Manihot esculenta Crantz) fermented energy-protein food for bovines

Juárez¹,

Reyes-Cruz²,

Bucio-Galindo³

et al. 2022

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L Objective: To assess the effect of different yeast levels and fermentation times on the chemical, fermentative, and microbiological composition of cassava in order to produce a cassava-based fermented food. Design/Methodology/Approach: We used a completely randomized design with a factorial arrangement, three yeast inoculum levels (0, 5, and 10%), and five fermentation times (0, 1, 2, 3, and 4 days). Results: We found significant interaction of the studied factors with the pH and crude protein (CP) variables. The highest pH values were obtained adding 10% yeast inoculum (YI) (8.67). CP values of 16.55% were found. No differences caused by the studied inoculum levels and fermentation times were found in true protein (TP) and the in situ degradation of dry matter (IDDM). TP and IDDM had 8% and 80% values, respectively. Study Limitations/Implications: A behavior test with bovines must be conducted to demonstrate the potential of cassava-based fermented foods in meat and/or milk production. Findings/Conclusions: The yeast inoculum and the fermentation days did not increase the TP in the cassava-based fermented food.

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Efecto del nivel de urea del sacchapulido sobre la degradación del forraje elefante (Pennisetum purpureum)

Cited by 2 publications

References 1 publication

Chemical composition of Taiwan grass (Pennisetum purpureum Schum.) at different harvesting intervals

Chemical composition of Taiwan grass (Pennisetum purpureum Schum.) at different harvesting intervals

Cassava-based (Manihot esculenta Crantz) fermented energy-protein food for bovines

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