Submitted by Marcos Anselmo (marcos.anselmo@unipampa.edu.br) on 2017-06-21T16:48:14Z
No. of bitstreams: 2
license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)
GABRIELA CERATTI HOCH.pdf: 915336 bytes, checksum: 3c2aa4e4b3c8aaead53dceccb9297769 (MD5) / Approved for entry into archive by Marcos Anselmo (marcos.anselmo@unipampa.edu.br) on 2017-06-21T16:48:31Z (GMT) No. of bitstreams: 2
license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)
GABRIELA CERATTI HOCH.pdf: 915336 bytes, checksum: 3c2aa4e4b3c8aaead53dceccb9297769 (MD5) / Made available in DSpace on 2017-06-21T16:48:31Z (GMT). No. of bitstreams: 2
license_rdf: 1232 bytes, checksum: 66e71c371cc565284e70f40736c94386 (MD5)
GABRIELA CERATTI HOCH.pdf: 915336 bytes, checksum: 3c2aa4e4b3c8aaead53dceccb9297769 (MD5)
Previous issue date: 2017-04-01 / Os custos com alimentação são representativos nos sistemas de produção pecuários, e essa representatividade tende a aumentar com a maior demanda de alimentos para alimentação humana. Nesse contexto, a utilização de alimentos alternativos, que não tenham valor alimentício humano, especialmente para ruminantes seguramente será uma alternativa para viabilização dos sistemas de produção pecuária. Inúmeros são os subprodutos agroindustriais que poderiam ser utilizados na alimentação animal, porém, essa prática esbarra na falta de informações sobre sua composição e nas dificuldades de seu armazenamento. Desta forma, objetivou-se com este trabalho estudar a conservação da raiz e caule da mandioca e do bagaço de azeitona na forma de silagens, contemplando a qualidade fermentativa e a caracterização nutricional microbiológica das silagens obtidas. Para as avaliações foram conduzidos três ensaios, um para cada material estudado, adotando-se a ensilagem em silos experimentais dos alimentos alternativos isolados, ou acrescidos de aditivos alimentares. Os alimentos alternativos e as misturas foram estudados no momento da ensilagem, por ocasião da abertura dos silos e após sua exposição aeróbica. A raíz e o caule de mandioca podem ser armazenados e conservados em propriedades rurais na forma de silagem com ou sem o uso de farelos. O uso destes aditivos alimentares melhorou o valor nutricional das silagens, especialmente no caso do caule de mandioca, cujo valor nutricional é menor. A decisão pelo seu uso e a escolha do aditivo fica condicionado à disponibilidade na propriedade ou custos de aquisição. O bagaço de azeitona in natura ou adicionado de farelos pode ser conservado na forma de silagem para utilização em dietas de ruminantes, pois apresentam aspectos bromatológicos interessantes. / Due to the high cost that feeding represents within production systems, researchers connected to animal production have been looking for alternative feeds to include in diets in order to reduce production costs. Among these feed, we highlight the co-products of food processing, which can be generated in industries, such as olive pomace, or in the farm itself, such as the cassava stem, as well as roots, which are classified as an alternative feed. Olive bagasse is a byproduct of agroindustrial processing, produced from the extraction of oil from the fruit of the olive trees, while cassava is cultivated in practically all rural properties and its stem is obtained after a harvest of the roots, for industrial use or in human food. The co-products are discarded after being obtained, and are treated with olive pomace, and has potential of environmental contamination when not discarded correctly. However, despite the possibility of using these co-products in animal feed, there's still scarce information on their nutritional and microbiological characteristics, as well as the possibilities of conservation on the production period, for continuous use over the year. Three trials were conducted, one for each material studied. The objective of this study was the conservation of olive pomace, stem and cassava root, in silage form, and its microbiological, nutritional and fermentative quality characterization. The root and the cassava stem can be stored and preserved in farms, under silage form, with or without the use of brans. The use of these feeding additives improved the nutritional value of the silages, especially in the case of cassava stalk, whose nutritional value is lower. The decision for its use and the choice of additive must agree with the availability at the property or acquisition costs. Olive bagasse in natura or added of bran can be conserved in the form of silage for use in ruminant diets, for its interesting bromatological aspects. Whereas the silage added to the soybean meal provided greater resistance to stability break when compared as others.
| Identifer | oai:union.ndltd.org:IBICT/oai:10.1.0.46:riu/1744 |
| Date | 01 April 2017 |
| Creators | Hoch, Gabriela Ceratti |
| Contributors | Castagnara, Deise Dalazen |
| Publisher | Universidade Federal do Pampa, Campus Uruguaiana |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Repositório Institucional da UNIPAMPA, instname:Universidade Federal do Pampa, instacron:UNIPAMPA |
| Rights | Attribution-NonCommercial-NoDerivs 3.0 Brazil, http://creativecommons.org/licenses/by-nc-nd/3.0/br/, info:eu-repo/semantics/openAccess |
Page generated in 0.0026 seconds