Submitted by biblioteca unifenas (biblioteca@unifenas.br) on 2016-06-07T13:43:27Z No. of bitstreams: 1 Max Rossi Machado da Silva Dissertacao.pdf: 586061 bytes, checksum: 07eb3dd4a73c8570c128c16054b1e40f (MD5) / Made available in DSpace on 2016-06-07T13:43:27Z (GMT). No. of bitstreams: 1 Max Rossi Machado da Silva Dissertacao.pdf: 586061 bytes, checksum: 07eb3dd4a73c8570c128c16054b1e40f (MD5) Previous issue date: 2014-11-21 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The objective of this research was to evaluate the chemical composition, the fermentation and aerobic stability profile of cabbage treated silages with ground corn inoculated or not Wirth BAL. the treatments evaluated were: cabbage silage with 200, 300, 400, 500 and 600 g/kg of ground corn (based on fresh material), associated or not to application of bacterial inoculant. The experiment was conducted at the Faculty of Agronomy of the University José do Rosário Vellano-UNIFENAS, Campus de Alfenas-MG organized in a factorial scheme 5x2 and driven in a completely randomized design, with four replicates. We used experimental silos made of PVC pipes with a capacity of 4 L of forages. The chemical composition, differences between forage and silage, fermentative profile, IVDMD coefficients and maximum pH data were analyzed with a mixed model using the PROC mixed of SAS (v 9.2), considering level of corn meal and inoculant as fixed effects and the residual error as a random effect. As expected, corn meal addition increased the DM content of cabbage silages, observing higher values for the highest level of addition. Conversely, CP, aNDF, ADF and lignin contents decreased with corn meal addition. Because the considerable reduction on the aNDF content, the IVDMD coefficients slight increased (P < 0.10), but all cabbage silages showed digestibility higher than 740 g/kg of DM. Relative to fermentative process, the pH values of cabbage silages linearly increased due to high levels of corn meal addition. Cabbage ensiled with 200 and 300 g/kg of corn meal had high ammonia N production, and the inoculant also increased the ammonia N concentration in these levels. Similarly, cabbage silages treated with low amount of corn meal (200 and 300 g/kg) showed great effluent and gas losses, where, insofar corn meal was added, fermentative losses decreased. Overall, cabbage silages treated with 600 g/kg of corn meal had lower maximum pH during aerobic exposure, but all silages had the same aerobic stability (12 h). The ensiling of cabbage is possible, but we recommended to apply 400 g/kg of corn meal to improve the silage quality, whereas the use of inoculant is unnecessary. / Objetivou-se com essa pesquisa avaliara composição química, o perfil fermentativo e estabilidade aeróbia de silagens de repolho tratadas com fubá de milho, inoculada ou não com bactérias ácido lácticas. Os tratamentos avaliados foram: repolho ensilado com 200, 300,400, 500 e600 g/kg de fubá de milho (como base na matéria fresca), associada ou não a aplicação de inoculante bacteriano. O experimento foi conduzido na faculdade de Agronomia da Universidade José do Rosário Vellano - UNIFENAS, Campus de Alfenas - MG organizado em um esquema fatorial 5x2 e conduzido em delineamento inteiramente casualizado, com quatro repetições. Utilizou-se silos experimentais confeccionados em tubos de PVC com capacidade para 4 L de forragem. A composição química, as diferenças entre forragem e silagem, perfil fermentativo, os coeficientes de digestibilidade e pH foram analisados com um modelo misto usando o PROC MIXED do SAS (v 9.2), considerando-se nível de fubá de milho e inoculante como efeitos fixos e o erro experimental como um efeito aleatório. Como esperado, a adição de fubá de milho aumentou o teor de MS da silagem de repolho, observando-se valores mais elevados para o nível mais alto de adição. Por outro lado, teores de PB, FDN, FDA e lignina diminuíram coma adição de fubá. Devido à redução considerável no conteúdo de FDN, os coeficientes de DIVMS sofreram um aumento linear (P<0,10), mas todas as silagens mostraram digestibilidade superior a740g/kg de MS. Em relação ao processo fermentativo, os valores de pH das silagens de repolho aumentaram linearmente devido aos altos níveis de adição de fubá de milho. O repolho ensilado com 200 e 300 g/kg de fubá de milho teve uma alta produção de N amoniacal, o inoculante também aumentou a concentração de N amoniacal nestes níveis. Da mesma forma, as silagens de repolho tratadas com pequena quantidade de fubá de milho (200 e 300 g/kg) apresentaram grandes perdas de efluentes e gases, onde, à medida que o fubá de milho foi adicionado, as perdas fermentativas diminuíram. Em geral, as silagens tratadas com 600 g/kg de fubá de milho teve um pH mais baixo durante a exposição aeróbia, mas todas as silagens tiveram a mesma estabilidade aeróbica (12 h). A ensilagem de repolho é possível, mas recomenda-se aplicar 400 g/kg de fubá de milho para melhorar a qualidade da silagem, enquanto que o uso de inoculante é desnecessário.

MSc (Food Science and Technology) / Department of Food Science and Technology / White maize-based porridge is a staple food for about 80% consumers in South Africa and sub-Saharan African countries contributing significantly to the diet of rural populations in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Isoptera spp.) are known to contain a substantially high amount of protein. The aim of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant-maize porridge. Inclusion of MO and termite powders in instant-maize porridge, at different treatments, was considered using a completely randomised design. Factor levels were: AOB-control (maize flour); BEA (maize, powders of cooked dried MO and termite); CIA (maize, powders of blanched dried MO and termite) and DJE (maize, powders of uncooked dried MO and termite). Data were analysed using SPSS version 23. The protein content of fortified instant-maize porridge (FMP) significantly (p < 0.05) increased from 10.02 to 21.20% compared to unfortified porridges. The mineral content of FMP was higher in terms of Zn, Fe, Ca and Mg. Moisture content of FMP increased from 5.00 to 6.00%. Sensory analysis showed that among fortified porridges, CIA was rated high for colour and texture, BEA higher in taste and DJE higher for aroma. AOB had higher acceptance than fortified porridges for taste. Powder from MO leaves and termite could be used in complementary foods and food supplements to increase protein and mineral contents.