Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro
The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development.
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1989
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| Subjects: | CASCARAS DE CACAO, ENSILAJE, ADITIVO DE PIENSOS, MANIHOT ESCULENTA, PENNISETUM PURPUREUM, ENZIMAS, DIGESTIBILIDAD, BRASIL, |
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KOHA-OAI-BVE:712332020-02-03T21:38:19ZEfeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro 87137 Llamosas, A. 44543 Arruda, N.G. de 104373 Pereira, J.M. 120030 Soares, M.S. 1989The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development.The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development.CASCARAS DE CACAOENSILAJEADITIVO DE PIENSOSMANIHOT ESCULENTAPENNISETUM PURPUREUMENZIMASDIGESTIBILIDADBRASILAgrotrópica (Brasil) |
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CASCARAS DE CACAO ENSILAJE ADITIVO DE PIENSOS MANIHOT ESCULENTA PENNISETUM PURPUREUM ENZIMAS DIGESTIBILIDAD BRASIL CASCARAS DE CACAO ENSILAJE ADITIVO DE PIENSOS MANIHOT ESCULENTA PENNISETUM PURPUREUM ENZIMAS DIGESTIBILIDAD BRASIL |
| spellingShingle |
CASCARAS DE CACAO ENSILAJE ADITIVO DE PIENSOS MANIHOT ESCULENTA PENNISETUM PURPUREUM ENZIMAS DIGESTIBILIDAD BRASIL CASCARAS DE CACAO ENSILAJE ADITIVO DE PIENSOS MANIHOT ESCULENTA PENNISETUM PURPUREUM ENZIMAS DIGESTIBILIDAD BRASIL 87137 Llamosas, A. 44543 Arruda, N.G. de 104373 Pereira, J.M. 120030 Soares, M.S. Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
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The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development. |
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| topic_facet |
CASCARAS DE CACAO ENSILAJE ADITIVO DE PIENSOS MANIHOT ESCULENTA PENNISETUM PURPUREUM ENZIMAS DIGESTIBILIDAD BRASIL |
| author |
87137 Llamosas, A. 44543 Arruda, N.G. de 104373 Pereira, J.M. 120030 Soares, M.S. |
| author_facet |
87137 Llamosas, A. 44543 Arruda, N.G. de 104373 Pereira, J.M. 120030 Soares, M.S. |
| author_sort |
87137 Llamosas, A. |
| title |
Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| title_short |
Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| title_full |
Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| title_fullStr |
Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| title_full_unstemmed |
Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| title_sort |
efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro |
| publishDate |
1989 |
| work_keys_str_mv |
AT 87137llamosasa efeitodediferentestiposdeaditivossobreaconservacaodasilagemdacascadofrutodocacaueiro AT 44543arrudangde efeitodediferentestiposdeaditivossobreaconservacaodasilagemdacascadofrutodocacaueiro AT 104373pereirajm efeitodediferentestiposdeaditivossobreaconservacaodasilagemdacascadofrutodocacaueiro AT 120030soaresms efeitodediferentestiposdeaditivossobreaconservacaodasilagemdacascadofrutodocacaueiro |
| _version_ |
1756057489683513344 |