&lt;i&gt;In vitro gas&lt;/i&gt; production and degradation kinetics of elephant grass silage with dried tamarind residue

Menezes, Daniel Ribeiro; Barbosa, André Luiz Pereira; Rodrigues, Rafael Torres de Souza; Lista, Fábio Nunes; Nascimento, T. V. C.; Moraes, Salete Alves de; Queiróz, Mário Adriano Ávila; Busato, Karina Costa

doi:10.22358/jafs/65561/2016

Cited by 6 publications

(7 citation statements)

References 22 publications

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“…Independente dos níveis de inclusão de glicerina, todas as silagens apresentaram valores de pH satisfatórios, que segundo mCDonalD et al (1991) os valores devem estar entre 3,8 e 4,2 . Entretanto, a velocidade de queda do pH é mais importante que o pH final, pois ela é diretamente proporcional à redução da atividade proteolítica e redução do crescimento de microrganismos indesejáveis, como enterobactérias e clostrídios (mCDonalD et al,1991 amoniacal em relação ao nitrogênio total é um parâmetro qualitativo da silagem, que caracteriza o perfil fermentativo ocorrido no processo.…”

Section: Resultsunclassified

“…Com o objetivo de inibir o crescimento destes microrganismos e minimizar as perdas fermentativas, diversos aditivos vêm sendo utilizados no processo de ensilagem (ePiFânio et al, 2014;gueRRa et al, 2016;meneZeS et al, 2016). Dentre estes aditivos, a glicerina, um coproduto da produção de biodiesel apresenta características desejáveis, como elevado teor de matéria seca, alto conteúdo energético proporcionado pelo glicerol, baixo custo e grande disponibilidade.…”

Section: Introductionunclassified

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Composição química da silagem de bagaço de tomate com glicerina

et al. 2017

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Objetivou-se com este estudo avaliar a composição química das silagens de bagaço de tomate com níveis crescentes de inclusão da glicerina semipurificada. O experimento foi conduzido em delineamento inteiramente casualizado, com cinco tratamentos e três repetições, sendo silagem exclusiva de bagaço de tomate e quatro níveis de inclusão da glicerina semipurificada à silagem (7,5%, 15%, 22,5% e 30%), sendo adicionada com base na matéria natural. A inclusão de glicerina na ensilagem elevou os teores de matéria seca e reduziu linearmente o pH da silagem, mas não alterou o nitrogênio amoniacal. Os teores de proteína bruta, fibra em detergente neutro e fibra em detergente ácido das silagens reduziram linearmente, já a digestibilidade in situ da matéria seca aumentou de forma linear com a inclusão da glicerina à ensilagem do bagaço de tomate. A inclusão de até 30% de glicerina semipurificada viabiliza a ensilagem do bagaço de tomate por melhorar a qualidade fermentativa e o valor energético da silagem.

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Section: Resultsunclassified

Section: Introductionunclassified

Composição química da silagem de bagaço de tomate com glicerina

et al. 2017

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“…Next to such characterization, saw that tamarind kernel did not bring any side effects after feeding ruminants, although there was a lack of fiber. In a similar study, Menezes et al (2016) concluded that the inclusion of tamarind residue in elephant grass silage provided more rapid reduction in pH, reduction in gas production, and an increase of the effective degradability.…”

Section: Tamarind (Tamarindus Indica)mentioning

confidence: 94%

“…In a similar study, Menezes et al. () concluded that the inclusion of tamarind residue in elephant grass silage provided more rapid reduction in pH, reduction in gas production, and an increase of the effective degradability.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 94%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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“…Several studies (Lukkananukool et al, 2013, Epifanio, Costa, Severiano, Bento, & Perim, 2014, Figueredo et al, 2014, Menezes et al, 2016, Guerra et al, 2016 fermentative process and the reduction of losses of tropical grass silages, among which the use of additives was highlighted. In this sense, the adsorbent additives, characterized by reducing or eliminating effluent production, may assume relevance in the production of forage grass silages with high moisture content.…”

Section: Introductionmentioning

confidence: 99%

<b>Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel

Brant

Pimentel

Rigueira

et al. 2017

Acta Sci. Anim. Sci.

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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.Keywords: co-product, fermentation, Musa, Pennisetum purpureum.Características fermentativas e valor nutricional da silagem de capim-elefante aditivada com casca de banana desidratada RESUMO. Objetivou-se com este estudo avaliar as perdas fermentativas e o valor nutricional das silagens de capim-elefante com níveis crescentes de inclusão da casca de banana desidratada. O experimento foi conduzido em delineamento inteiramente casualizado, com seis tratamentos e quatro repetições, sendo silagem exclusiva de capim-elefante e cinco níveis de inclusão da casca de banana à silagem de capimelefante -5; 10; 15; 20 e 25%, sendo adicionada com base na matéria natural. A adição da casca de banana na ensilagem reduziu linearmente (p < 0,05) o pH, nitrogênio amoniacal e as perdas do processo fermentativo. Ademais, a inclusão da casca de banana aumentou de forma linear (p < 0,05) a matéria seca e os carboidratos não fibrosos. Já a fibra em detergente neutro e em detergente ácido reduziu linearmente com inclusão da casca de banana (p < 0,05), mas não houve alteração na digestibilidade in situ da matéria seca. A inclusão de casca de banana desidratada na ensilagem do capim-elefante reduz as perdas do processo fermentativo com resultados mais consistentes no nível de 25% de inclusão, entretanto, reduz o valor nutricional por detrimento da qualidade fibrosa e proteica.

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<i>In vitro gas</i> production and degradation kinetics of elephant grass silage with dried tamarind residue

Cited by 6 publications

References 22 publications

Composição química da silagem de bagaço de tomate com glicerina

Composição química da silagem de bagaço de tomate com glicerina

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

<b>Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel

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