Características fermentativas de silagens de polpa de café com diferentes proporções de casca de café

Barcelos, Adauto Ferreira; Tavares, Valdir Botega; Carvalho, José Rodolfo Reis de; Gonçalves, Clenderson Corradi de Mattos

doi:10.17523/bia.v70n3p206

Cited by 4 publications

(4 citation statements)

References 5 publications

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“…Thus, only the experimental silages made by adding 10% DCB can be considered within the optimal pH range. The data described in this paper agree with the results of Barcelos et al (2014) who studied elephant grass silage harvested at 70 days of age with different levels of added coffee pods; they found the pH decreased linearly with increasing coffee hull supplementation. Rêgo et al (2010b), in a study of dehydrated cashew peduncle supplementation in elephant grass silage, observed increases in silage pH values.…”

Section: Resultssupporting

confidence: 90%

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Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

et al. 2016

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The objective of the present study was to evaluate the chemical composition of elephant grass silages supplemented with different levels dried cashew bagasse (DCB). Our experiment used a randomized design replicated four times, each replicate consisting of the following five treatments: 100% elephant grass; 95% elephant grass + 5% DCB; 90% elephant grass + 10% DCB; 85% elephant grass + 15% DCB; and 80% elephant grass + 20% DCB. The elephant grass was cut manually to a residual height of 5 cm at 80 days of age, and cashew bagasse was obtained from the processing of cashew stalks used in fruit pulp manufacturing in Mossoró/RN. Plastic buckets were used as experimental silos, and 90 days after ensiling the experimental silos were opened and the contents analyzed. The addition of dried cashew bagasse to silage linearly increased the levels of dried matter and crude protein by 0.59% and 0.13%, respectively, for each 1% addition (P < 0.05). The neutral detergent fiber and acid detergent content of the silages was reduced by 0.22% and 0.09%, respectively, for each 1% addition of the bagasse. The total carbohydrate content was not influenced by the bagasse addition (P > 0.05), and averaged 82.29%. The levels of nonfiber carbohydrate showed linear growth (P < 0.05) as the dehydrated cashew bagasse was added, and pH and ammoniacal nitrogen levels were reduced. The addition of the dehydrated bagasse to elephant grass silage improves its chemical composition, and it can be effectively added up to the level of 20%. Key words: Additive. Fermentation. By-product. ResumoObjetivou-se com o presente estudo avaliar a composição químico-bromatológica das silagens de capim-elefante com diferentes níveis de adição de bagaço de caju desidratado. O experimento foi conduzido em delineamento inteiramente casualizado com cinco tratamentos que foram compostos pelas seguintes proporções: 100% capim-elefante; 95% capim-elefante + 5% de DCB; 90% capimelefante + 10% DCB; 85% capim-elefante + 15% de DCB e 80% de capim-elefante + 20% de DCB, com base na matéria natural e quatro repetições. O capim-elefante foi cortado manualmente a uma altura residual de 5 cm com 80 dias de idade, e bagaço de caju foi obtido do processamento dos pedúnculos de caju utilizados na fabricação de polpa de frutas em Mossoró/RN. Foram utilizados baldes plásticos como silos experimentais e 90 dias após a ensilagem os silos experimentais foram abertos e realizados análises. Observou-se que a adição do bagaço de caju desidratado na ensilagem aumentou linearmente (P < 0,05) os teores de matéria seca e proteína bruta, em 0,59 e 0,13 pontos percentuais respectivamente para cada 1% de adição. Os teores de fibra em detergente neutro e fibra em detergente ácido das silagens foram reduzidos em 0,22 e 0,09 pontos percentuais respectivamente para cada 1% de adição do bagaço de caju desidratado na ensilagem. Os teores de carboidratos totais não sofreram influencia (P > 0,05) com a adição do subproduto, com média de 82,29%. Os teores de carboidratos não fibrosos foram influ...

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Section: Resultssupporting

confidence: 90%

“…Another parameter that helps to assess the quality of silage is N-NH 3 content, a product of protein fermentation in ensiled material (BARCELOS et al, 2014). In this study the N-NH 3 levels in relation to total nitrogen (TN) declined (P < 0.05), with reductions from 0.35% for each 1% addition of DCB in the silage (Table 3).…”

Section: Resultsmentioning

confidence: 69%

Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

et al. 2016

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“…The pulp is the residue from the wet pulping of the cherry coffee, composed of exocarp (skin), part of the mesocarp (mucilage) and vascular bundles. The dried husk differs from the pulp due to the presence of the parchment, which remains around the coffee bean as a protection during the wet process (Barcelos, Paiva, Perez, Santos, & Cardoso, 2002).…”

Section: Introductionmentioning

confidence: 99%

Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time

2019

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Coffee husk can be removed from the grain mainly by two different ways: the wet method and the dry method. Aiming to add value to the by-products of the coffee agroindustry, we analyzed the antioxidant properties of hydroalcoholic extracts of coffee husks obtained from the two different methods. The production of the extract followed a rotational central composite design, varying the ethanol proportion and the ultrasound exposure time in between. The results of the experimental planning were: extract volume yield; total phenolic compound and antioxidant activity expressed by the DPPH and FRAP methods. Mathematical models were constructed using the significant parameters for each response, and its predictive capacity was evaluated through an analysis of variance of the regression. Better results were found in extracts from husk obtained by the dry method using solvent in a proportion of 40-50% (v v-1) ethanol to 40-60 min. of ultrasound exposure.

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“…The obtained husks are dry and contain parchment. The pulp is moist with no parchment because it is enveloped in the coffee bean and is protected (Barcelos et al, 2013).…”

Section: Coffee (Rubiaceae Gênero Coffea)mentioning

confidence: 99%

Routes of technological exploitation of agricultural waste for power generation

Batista¹,

Bacelos²,

Chaves³

et al. 2015

Lajer

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The use of agricultural residues as a bioenergy source has aroused increasing interest in the bioenergy sector. This paper discusses the exploitation of cocoa and coffee husks using anaerobic digestion, pyrolysis and direct combustion technologies. The structural synthesis method that was used to obtain electricity was performed using a State Tree. Structural elements were combined to form branches for each chemical route. Structural optimisation was conducted using the heuristic method. The promising technological routes included the anaerobic digestion of cocoa husks in a batch reactor and the pyrolysis of coffee husks preceded by pelletisation. The systematic representation of the problem using the process engineering approach was a promising method for evaluating the process of obtaining energy from fruit wastes.

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Características fermentativas de silagens de polpa de café com diferentes proporções de casca de café

Cited by 4 publications

References 5 publications

Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

Antioxidant compounds extraction from coffee husks: the influence of solvent type and ultrasound exposure time

Routes of technological exploitation of agricultural waste for power generation

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