Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel
ABSTRACT. The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusion levels of dehydrated banana peel. The experiment was conducted in a completely randomized design, with six treatments and four replications, being the silage exclusively from elephant grass, and five levels of inclusion of banana peel to the elephant grass silage, as the following - 5; 10; 15; 20 and 25%, being added based on natural matter. The addition of the banana peel in the silage reduced linearly (p < 0.05) the pH, the ammoniacal nitrogen and the losses of the fermentative process. In addition, the inclusion of banana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On the other hand, the neutral detergent fiber and the acid detergent fiber were linearly reduced with the inclusion of the banana peel (p < 0.05), but there was no change in the dry matter digestibility in situ. The inclusion of dehydrated banana peel in elephant grass silage reduces the losses of the fermentation process with more consistent results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality.
Main Authors: | , , , , , |
---|---|
Format: | Digital revista |
Language: | English |
Published: |
Editora da Universidade Estadual de Maringá - EDUEM
2017
|
Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722017000200123 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
oai:scielo:S1807-86722017000200123 |
---|---|
record_format |
ojs |
spelling |
oai:scielo:S1807-867220170002001232017-04-17Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peelBrant,Lara Maria SantosPimentel,Paulo Roberto SilveiraRigueira,João Paulo SampaioAlves,Dorismar DavidCarvalho,Mateus Alves MacedoAlves,Wagner Sousa co-product fermentation Musa Pennisetum purpureum ABSTRACT. The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusion levels of dehydrated banana peel. The experiment was conducted in a completely randomized design, with six treatments and four replications, being the silage exclusively from elephant grass, and five levels of inclusion of banana peel to the elephant grass silage, as the following - 5; 10; 15; 20 and 25%, being added based on natural matter. The addition of the banana peel in the silage reduced linearly (p < 0.05) the pH, the ammoniacal nitrogen and the losses of the fermentative process. In addition, the inclusion of banana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On the other hand, the neutral detergent fiber and the acid detergent fiber were linearly reduced with the inclusion of the banana peel (p < 0.05), but there was no change in the dry matter digestibility in situ. The inclusion of dehydrated banana peel in elephant grass silage reduces the losses of the fermentation process with more consistent results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality.info:eu-repo/semantics/openAccessEditora da Universidade Estadual de Maringá - EDUEMActa Scientiarum. Animal Sciences v.39 n.2 20172017-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722017000200123en10.4025/actascianimsci.v39i2.33925 |
institution |
SCIELO |
collection |
OJS |
country |
Brasil |
countrycode |
BR |
component |
Revista |
access |
En linea |
databasecode |
rev-scielo-br |
tag |
revista |
region |
America del Sur |
libraryname |
SciELO |
language |
English |
format |
Digital |
author |
Brant,Lara Maria Santos Pimentel,Paulo Roberto Silveira Rigueira,João Paulo Sampaio Alves,Dorismar David Carvalho,Mateus Alves Macedo Alves,Wagner Sousa |
spellingShingle |
Brant,Lara Maria Santos Pimentel,Paulo Roberto Silveira Rigueira,João Paulo Sampaio Alves,Dorismar David Carvalho,Mateus Alves Macedo Alves,Wagner Sousa Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
author_facet |
Brant,Lara Maria Santos Pimentel,Paulo Roberto Silveira Rigueira,João Paulo Sampaio Alves,Dorismar David Carvalho,Mateus Alves Macedo Alves,Wagner Sousa |
author_sort |
Brant,Lara Maria Santos |
title |
Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
title_short |
Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
title_full |
Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
title_fullStr |
Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
title_full_unstemmed |
Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
title_sort |
fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
description |
ABSTRACT. The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusion levels of dehydrated banana peel. The experiment was conducted in a completely randomized design, with six treatments and four replications, being the silage exclusively from elephant grass, and five levels of inclusion of banana peel to the elephant grass silage, as the following - 5; 10; 15; 20 and 25%, being added based on natural matter. The addition of the banana peel in the silage reduced linearly (p < 0.05) the pH, the ammoniacal nitrogen and the losses of the fermentative process. In addition, the inclusion of banana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On the other hand, the neutral detergent fiber and the acid detergent fiber were linearly reduced with the inclusion of the banana peel (p < 0.05), but there was no change in the dry matter digestibility in situ. The inclusion of dehydrated banana peel in elephant grass silage reduces the losses of the fermentation process with more consistent results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality. |
publisher |
Editora da Universidade Estadual de Maringá - EDUEM |
publishDate |
2017 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1807-86722017000200123 |
work_keys_str_mv |
AT brantlaramariasantos fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel AT pimentelpaulorobertosilveira fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel AT rigueirajoaopaulosampaio fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel AT alvesdorismardavid fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel AT carvalhomateusalvesmacedo fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel AT alveswagnersousa fermentativecharacteristicsandnutritionalvalueofelephantgrasssilageaddedwithdehydratedbananapeel |
_version_ |
1756432686114668544 |