Resíduo desidratado de vitivinícolas associado a diferentes fontes energéticas na alimentação de ovinos: consumo e digestibilidade aparente

Barroso, Daerson Dantas; Araújo, Gherman Garcia Leal de; Silva, Divan Soares da; Medina, Fernando Thomaz

doi:10.1590/s1413-70542006000400025

Cited by 12 publications

(10 citation statements)

References 5 publications

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“…Este resultado pode ser explicado, em parte, em virtude do CVD ser composto, basicamente, por sementes e casca de uva, contendo altos teores de lignina (22,7%) (Tabela 1); além disto, também pode conter, em sua composição, outros compostos fenólicos em altas concentrações, como antocianinas, passíveis de limitar o acesso dos micro-organismos ao conteúdo celular (Barroso et al, 2006). De acordo com Schofield et al (2001) as antocianinas são capazes de formar complexos insolúveis com as proteínas e carboidratos e de inibir a atividade das enzimas microbianas in vitro e in vivo.…”

Section: (Tabela 1)unclassified

Produção de gases e digestibilidade in vitro de silagens de maniçoba aditivadas com coproduto vitivinícola

Rodrigues

Menezes

Pereira

et al. 2012

Agraria

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RESUMOAvaliaram-se a cinética da produção de gases e a digestibilidade in vitro da matéria seca (DIVMS) das silagens de maniçoba com diferentes inclusões do coproduto de vitivinícolas desidratado (CVD) e se confeccionaram 32 silos experimentais da parte aérea da maniçoba, distribuídos em quatro tratamentos (0, 8, 16 e 24% de inclusão do CVD) perfazendo oito repetições. A cinética da fermentação foi avaliada pela técnica in vitro semiautomática de produção de gases. O potencial máximo da produção de gases dos carboidratos totais (CT) diminuiu com o aumento da inclusão do CVD nas silagens de maniçoba, sendo 159,39 para a silagem com 0% e 118,62 mL g -1 de MS para a silagem com 24% do CVD. A menor e a maior taxa da produção de gases dos CT em mL g -1 de MS h -1 e o menor e o maior tempo de colonização foram para as silagens com 16% (0,117) e (3 h:17 min) e com 24% (0,150) e (4 h:48 min) de inclusão do CVD, respectivamente. A DIVMS não apresentou diferença significativa variando de 53,50 a 49,07% com a inclusão do CVD, a qual alterou os parâmetros cinéticos da fermentação das silagens de maniçoba reduzindo a produção de gases sem, ao entanto, causar efeitos significativos na DIVMS.Palavras-chave: alimentos alternativos, degradabilidade, efeito estufa, euforbiáceas, fermentação Gas production and in vitro digestibility of 'maniçoba' ensiled with grape -wine residues ABSTRACTThe kinetics of the gas production and in vitro digestibility of the dry matter (DM) of 'maniçoba' silage were evaluated with different inclusion of dried residues of the production of wine. Thirty two silos of 'maniçoba' shoots were made and divided into four treatments with different levels of inclusion of dried residues (0, 8, 16 and 24%) of the production of wine, with eight replications. The fermentation kinetics was evaluated by in vitro semi-automated technique of gas production. The potential maximum gas production of the total carbohydrates decreased with increasing inclusion of the dried residue, and was 159.39 and 118.62 mL g -1 of dry matter for silage with 0 and 24% inclusion. The lowest and highest rates of gas production of the total carbohydrates and the lag time were for silages with 16% (0.117 mL g -1 of dry matter per hour and 3 h:17 min) and with 24% (0.150 mL g -1 of dry matter per hour and 4 h:48 min) of inclusion of the dried residue. The in vitro digestibility of the dry matter of silage did not present a significant variation, and was 53.50% for silages with 0% and 49.07% for silages with 24% of inclusion. The inclusion of different levels of dried residues of the production of wine in 'maniçoba' silage reduced the cumulative gas production, however, did not reduce significantly the in vitro digestibility of the DM of silage.

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Section: (Tabela 1)unclassified

Produção de gases e digestibilidade in vitro de silagens de maniçoba aditivadas com coproduto vitivinícola

Rodrigues

Menezes

Pereira

et al. 2012

Agraria

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“…Using grape pomace is a means for recycling its nutrients and may be important in decreasing production costs. Grape pomace may be used as animal feed for herds in the São Francisco Valley Hinterlands (Barroso, 2006).…”

Section: Introductionmentioning

confidence: 99%

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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“…The average OM content found in GP silage was 979.2 g/kg of DM. This content is far from the values of 865.6 g/kg (Dantas et al, ), 877.2 (Barroso, Araújo, Silva, & Medina, ), and 856.8 g/kg (Tosto et al, ), which analyzed the dehydrated pomace. Rotava et al () found 97.4% of OM in its study with wet bagasse.…”

Section: Resultsmentioning

confidence: 88%

Effect of storage time and use of additives on the quality of grape pomace silages

Massaro

Bumbieris

Zanin

et al. 2020

J Food Process Preserv

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The objective was to evaluate the chemical and fermentative characteristics of moist grape pomace, treated with additives and ensiled for different times. Samples of wet grape pomace were treated by addition of urea (5 and 10 g/kg of NM) or with enzymatic‐bacterial additive (0.2 and 0.4 g/kg NM). Samples were analyzed for pH, ammoniacal nitrogen, buffer capacity, and chemical composition. For CP, an increasing linear behavior was observed with values between 111.3 and 131.6 g/kg of DM, on Days 0 and 96. The NFC and pH had the lowest values shortly after silo closing, indicating intensification of fermentation. The addition of urea promoted an increase in CP contents, reduction in TCHO and NFC contents, and elevation of IVDMD and N‐NH3 contents. Wet grape pomace exhibits favorable characteristics for feeding ruminants, with silage being a good alternative for its storage. Practical applications Grape pomace is a fibrous food with satisfactory quantities of residual sugars, it meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly ruminant herbivores. The silages showed good quality fermentative and chemicals as an increasing linear behavior of crude protein. Wet grape residue exhibits favorable characteristics for feeding ruminants, with silage being a good alternative for its storage can improve this food, especially with respect to the quality of the fibers.

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Resíduo desidratado de vitivinícolas associado a diferentes fontes energéticas na alimentação de ovinos: consumo e digestibilidade aparente

Cited by 12 publications

References 5 publications

Produção de gases e digestibilidade in vitro de silagens de maniçoba aditivadas com coproduto vitivinícola

Produção de gases e digestibilidade in vitro de silagens de maniçoba aditivadas com coproduto vitivinícola

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

Effect of storage time and use of additives on the quality of grape pomace silages

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