1. Bromatological quality of silage from cassava residues: fractionation of proteins and carbohydrates
- Author
-
Géssica Solanna Calado Soares, Marcia Mourão Ramos Azevedo, Italvan Milfont Macedo, Leones Costa dos Santos, Dulciene Karla de Andrade Silva, and Willian Gonçalves do Nascimento
- Subjects
additive ,anaerobic fermentation ,040301 veterinary sciences ,Chemistry ,Silage ,0402 animal and dairy science ,mandiocultura ,food and beverages ,Fraction (chemistry) ,04 agricultural and veterinary sciences ,Fractionation ,fermentação anaeróbia ,Carbohydrate ,mandioculture ,040201 dairy & animal science ,0403 veterinary science ,visual_art ,visual_art.visual_art_medium ,Animal Science and Zoology ,Bark ,Dry matter ,Fermentation ,aditivo ,Food science ,Chemical composition - Abstract
The objective of this study was to evaluate the quality of silage in the upper third of cassava levels of inclusion of cassava peel, 0, 100, 200, 300, 400 g/kg out based on natural matter (NM) with 60 days of storage on fermentative profile, aerobic stability, chemical composition and protein and carbohydrate fractionation. The material was ensiled in 15 experimental silos, the experimental design adopted was completely randomised, with five treatments and three repetitions. The inclusion of cassava peel in silage from the aerial part of the cassava promoted an increasing linear effect for dry matter content. The contents of crude protein, neutral detergent fibre and acid detergent fibre decreased linearly (P < 0.05) with the inclusion of cassava peel in the silage. The inclusion of the bark promoted an increase in carbohydrate levels. Protein and carbohydrate fractions were influenced by the addition of cassava peel, decreasing the unavailable and/or indigestible fraction (Fraction C) of proteins and carbohydrates. The inclusion of cassava peel up to the level of 400 g/kg NM in silage from the aerial part of the cassava improves the fermentation process, aerobic stability and the chemical composition of the silage, and reduces the indigestible fractions of carbohydrates and proteins. RESUMO Objetivou-se avaliar a qualidade de silagens do terço superior da mandioca acrescida de níveis de inclusão da casca da mandioca, 0, 100, 200, 300, 400 g/kg com base na materia natural (MN) com 60 dias de armazenamento sobre o padrão fermentativo, a estabilidade aeróbia, a composição bromatológica e o fracionamento de proteínas e de carboidratos. O material foi ensilado em 15 silos experimentais, o delineamento experimental adotado foi o inteiramente casualizado, com cinco tratamentos e três repetições. A inclusão da casca da mandioca na silagem da parte aérea da mandioca promoveu efeito linear crescente para os teores de matéria seca. Os teores da proteína bruta, fibra em detergente neutro e fibra em detergente ácido diminuíram linearmente (P
- Published
- 2020
- Full Text
- View/download PDF