2010
DOI: 10.4025/actascianimsci.v32i1.5384
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Abstract: RESUMO. Foi avaliado o método de linearização de curvas de titulação para determinação da capacidade tamponante (CT) da fibra em detergente neutro (FDN) de 13 alimentos. Foram utilizados dados individuais de dois experimentos, incluindo amostras de aveia branca, aveia preta, azevém, trevo branco e trevo vermelho (ensaio 1), além de amostras de milho, farelo de soja, palha de trigo e cinco misturas destes alimentos (ensaio 2). As titulações foram realizadas do pH inicial até o pH 2,0. A acidez titulável (AT) fo… Show more

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Cited by 1 publication
(4 citation statements)
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References 9 publications
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“…In the present study, negative correlation of LBR with results of proximate fibre analyses of feeds was detected. The decision to use LBR, although the linearized form was conducted by Oliveira et al using NDF‐prepared samples, lay on the fact that LBR allows the use of the buffering capacity rate for a wide range of pH values in feed, mimicking the typical pH variation in different sections of the gastrointestinal tract. It allows also feeds with different initial pH values to be compared.…”
Section: Discussionmentioning
confidence: 99%
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“…In the present study, negative correlation of LBR with results of proximate fibre analyses of feeds was detected. The decision to use LBR, although the linearized form was conducted by Oliveira et al using NDF‐prepared samples, lay on the fact that LBR allows the use of the buffering capacity rate for a wide range of pH values in feed, mimicking the typical pH variation in different sections of the gastrointestinal tract. It allows also feeds with different initial pH values to be compared.…”
Section: Discussionmentioning
confidence: 99%
“…As the present study showed LBR was a practicable tool to rank different samples under similar conditions. Contrasting to the method applied by Oliveira et al , who used sample residues after aNDF OM determination, in the present study whole feed samples were used to avoid possible alterations of feed matrix, which may occur during cooking processes with e.g. neutral detergent solutions.…”
Section: Discussionmentioning
confidence: 99%
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