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Registro Completo |
Biblioteca(s): |
Embrapa Unidades Centrais. |
Data corrente: |
07/07/2005 |
Data da última atualização: |
21/07/2005 |
Autoria: |
LUNZ, A. M. P.; OLIVEIRA, M. N. de; PEREIRA, J. B. M.; SOUSA, M. M. M. |
Título: |
Informações gerais sobre a pimenta longa (Piper hispidinervium). |
Ano de publicação: |
1996 |
Fonte/Imprenta: |
Rio Branco, AC: EMBRAPA-CPAF/AC, 1996. |
Idioma: |
Português |
Palavras-Chave: |
Acre; Brasil; Piper hispidinervium; Rio Branco. |
Thesagro: |
Pimenta Longa. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00529nam a2200193 a 4500 001 1114781 005 2005-07-21 008 1996 bl uuuu u0uu1 u #d 100 1 $aLUNZ, A. M. P. 245 $aInformações gerais sobre a pimenta longa (Piper hispidinervium). 260 $aRio Branco, AC: EMBRAPA-CPAF/AC$c1996 650 $aPimenta Longa 653 $aAcre 653 $aBrasil 653 $aPiper hispidinervium 653 $aRio Branco 700 1 $aOLIVEIRA, M. N. de 700 1 $aPEREIRA, J. B. M. 700 1 $aSOUSA, M. M. M.
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Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
18/02/2021 |
Data da última atualização: |
18/02/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
MATIAS, A. G. S.; ARAUJO, G. G. L. de; CAMPOS, F. S.; MORAES, S. A. de; GOIS, G. C.; SILVA, T. S.; EMERENCIANO NETO, J. V.; VOLTOLINI, T. V. |
Afiliação: |
A. G. S. Matias; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; F. S. Campos; SALETE ALVES DE MORAES, CPATSA; G. C. Gois; T. S. Silva; J. V. Emerenciano Neto; TADEU VINHAS VOLTOLINI, CPATSA. |
Título: |
Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
The Journal of Agricultural Science , v. 58 , n. 4 , p. 304-312, 2020. |
DOI: |
https://doi.org/10.1017/S0021859620000581 |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats. MenosThis study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusi... Mostrar Tudo |
Palavras-Chave: |
Perfil de fermentação; Qualidade nutricional; Silagen mista. |
Thesagro: |
Caprino; Fermentação; Maniçoba; Palma Forrageira; Silagem. |
Thesaurus NAL: |
Opuntia; Silage. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/221296/1/Fermentation-profile-and-nutritional-2020.pdf
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Marc: |
LEADER 02655naa a2200337 a 4500 001 2130114 005 2021-02-18 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1017/S0021859620000581$2DOI 100 1 $aMATIAS, A. G. S. 245 $aFermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding.$h[electronic resource] 260 $c2020 520 $aThis study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats. 650 $aOpuntia 650 $aSilage 650 $aCaprino 650 $aFermentação 650 $aManiçoba 650 $aPalma Forrageira 650 $aSilagem 653 $aPerfil de fermentação 653 $aQualidade nutricional 653 $aSilagen mista 700 1 $aARAUJO, G. G. L. de 700 1 $aCAMPOS, F. S. 700 1 $aMORAES, S. A. de 700 1 $aGOIS, G. C. 700 1 $aSILVA, T. S. 700 1 $aEMERENCIANO NETO, J. V. 700 1 $aVOLTOLINI, T. V. 773 $tThe Journal of Agricultural Science$gv. 58 , n. 4 , p. 304-312, 2020.
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