Publicação: Características fermentativas, microbiológicas e químicas do capim-Marandu (Brachiaria brizantha (Hochst ex. A. Rich) Stapf cv. Marandu) ensilado com polpa cítrica peletizada
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Data
2003-02-24
Autores
Orientador
Reis, Ricardo Andrade 
Coorientador
Pós-graduação
Zootecnia - FCAV
Curso de graduação
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Editor
Universidade Estadual Paulista (Unesp)
Tipo
Dissertação de mestrado
Direito de acesso
Acesso aberto
Resumo
With the goal to evaluate chemical composition, fermentative and microbiological profiles, and losses during ensilage process and after silos opening of Marandu-grass (Brachiaria brizantha (Hochst ex. A. Rich) Stapf cv. Marandu) silages, three experiments were carried out at FCAV/UNESP - Jaboticabal. In experiment 1, the objective was to know the fermentative, chemical and microbiological profile of Marandu-grass silage plus pelleted citrus pulp (PCP). In experiment 2, the goal was to quantify the losses caused by effluent production and to analyze the PCP potential for its production reduction. In experiment 3, the microbial population was characterized and the aerobic steady was analyzed in Marandu-grass silage plus PCP. In experiment 1, PCP addition increased soluble carbohydrate levels and, instead of its low concentration in the studied treatments, PCP provided silages with satisfactory quality. The pH decreased with the increasing in additive proportion and stabilized quickly from fourth day of ensilage. N-NH3 levels (% of total N) were affected by PCP, but when it was not added these levels were low too, and it did not prejudice the silage quality. In relation to chemical composition, the additive utilization increased CP, NDF-N, ADF-N and B3 fraction levels, and it reduced cellular wall components which increased DMIVD coefficients. Considering microbiological profile, results showed increase in enterobacteria population only at the first day of fermentation because of the high density and acid conditions. There was a small development of clostridium and dominance of homofermentative in relation to heterofermentative bacteria. Additive utilization improved chemical composition, fermentative and microbial profile of Marandu-grass silages... (Complete abstract, access undermentioned eletronic address)
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Português
Como citar
BERNARDES, Thiago Fernandes. Características fermentativas, microbiológicas e químicas do capim-Marandu (Brachiaria brizantha (Hochst ex. A. Rich) Stapf cv. Marandu) ensilado com polpa cítrica peletizada. 2003. xii, 108 f. Dissertação (mestrado) - Universidade Estadual Paulista, Faculdade de Ciências Agrárias e Veterinárias, 2003.
