2016
DOI: 10.5965/223811711512016068
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Silagem de bagaço de laranja pré-seco e a sua utilização na alimentação de ruminantes – Revisão

Abstract: O bagaço de laranja, composto de casca, sementes e polpa, é um subproduto de adequado valor nutricional para alimentação de ruminantes, por possuir características nutricionais, como energia e proteína semelhantes as do milho. Este subproduto é largamente utilizado na pecuária brasileira, sob a forma peletizada, sendo a peletização um processo de alto custo, gerando interesse das empresas processadoras de frutas em desenvolver mercados para o bagaço de laranja úmido. Todavia por ser um alimento de umidade elev… Show more

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Cited by 3 publications
(2 citation statements)
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“…According to Wilkinson (1983), the dry matter content, amount of soluble carbohydrates, and the buffering power of the material have a direct effect on the adequate fermentation of the ensiled material. The growth of bacteria of the genus Lactobacillus depends directly adequate levels of soluble carbohydrates in the ensiled mass so that they establish, grow, and produce lactic acid since it is responsible for silage stabilization (Valença et al, 2016;Van Soest, 1994).…”
Section: Tropical Grass Silagementioning
confidence: 99%
“…According to Wilkinson (1983), the dry matter content, amount of soluble carbohydrates, and the buffering power of the material have a direct effect on the adequate fermentation of the ensiled material. The growth of bacteria of the genus Lactobacillus depends directly adequate levels of soluble carbohydrates in the ensiled mass so that they establish, grow, and produce lactic acid since it is responsible for silage stabilization (Valença et al, 2016;Van Soest, 1994).…”
Section: Tropical Grass Silagementioning
confidence: 99%
“…In animal production systems, feeding is generally responsible for the highest costs and due to this, the use of agroindustry byproducts in ruminant feed has been increased constantly (Bezerra et al, 2016;Costa et al, 2018;Lima et al, 2018), considering its nutritional quality and low cost compared to traditional foods (Santos et al, 2015), in addition to being a sustainable destination for these residues (Valença et al, 2016).…”
Section: Introductionmentioning
confidence: 99%