Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidade Estadual de Maringá
2017
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| _version_ | 1876434784942555136 |
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| author | Lara Maria Santos Brant |
| author_facet | Lara Maria Santos Brant |
| contents | Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel Lara Maria Santos Brant Paulo Roberto Silveira Pimentel João Paulo Sampaio Rigueira Dorismar David Alves Mateus Alves Macedo Carvalho Wagner Sousa Alves Agrociencias Co Musa product fermentation Pennisetum purpureum The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusio n 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 ba nana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On th e 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 consiste nt results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality. 2017 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303150382002 en http://www.redalyc.org/revista.oa?id=3031 Acta Scientiarum. Animal Sciences application/pdf Universidade Estadual de Maringá Acta Scientiarum. Animal Sciences (Brasil) Num.2 Vol.39 |
| format | Artículo científico |
| id | redalyc_303150382002 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel Lara Maria Santos Brant Agrociencias Co Musa product fermentation Pennisetum purpureum Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel Lara Maria Santos Brant Paulo Roberto Silveira Pimentel João Paulo Sampaio Rigueira Dorismar David Alves Mateus Alves Macedo Carvalho Wagner Sousa Alves Agrociencias Co Musa product fermentation Pennisetum purpureum The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusio n 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 ba nana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On th e 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 consiste nt results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality. 2017 artículo científico 1806-2636 https://www.redalyc.org/articulo.oa?id=303150382002 en http://www.redalyc.org/revista.oa?id=3031 Acta Scientiarum. Animal Sciences application/pdf Universidade Estadual de Maringá Acta Scientiarum. Animal Sciences (Brasil) Num.2 Vol.39 |
| title | Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel |
| topic | Agrociencias Co Musa product fermentation Pennisetum purpureum |
| url | https://www.redalyc.org/articulo.oa?id=303150382002 |