Monografia

Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes

The experiment was carried out at the Federal University of Tocantins (UFT), Araguaína-TO campus, the present work aimed to study the effects of rehydration and silage of grains of the corn hybrids KWS 9960 and KWS 9606 ® on their nutritional value, and to evaluate the use of bacterial inoculants...

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Autor principal: Freitas, Janaina Silva
Grau: Monografia
Idioma: pt_BR
Publicado em: Universidade Federal do Tocantins 2022
Assuntos:
estabilidade aeróbica
fermentação
milho grão
aerobic stability
fermentation
corn grain
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA
Acesso em linha: http://hdl.handle.net/11612/3599
id ir-11612-3599
recordtype dspace
spelling ir-11612-35992022-02-18T06:01:01Z Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes Freitas, Janaina Silva Ferreira, Deborah Alves Gomes, Márcio Gianordoli Teixeira estabilidade aeróbica fermentação milho grão aerobic stability fermentation corn grain CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA The experiment was carried out at the Federal University of Tocantins (UFT), Araguaína-TO campus, the present work aimed to study the effects of rehydration and silage of grains of the corn hybrids KWS 9960 and KWS 9606 ® on their nutritional value, and to evaluate the use of bacterial inoculants and their effects on fermentation and aerobic stability. Hybrids 9960 and 9606 were rehydrated at 670g.kg of dry matter, and the treatments for both hybrids were determined, TC - Control treatment (without additive), HB - Lactobacillus hilgardii + Lactobacillus buchneri and HBP- Lactobacillus hilgardii + Lactobacillus buchneri + Pediococcus pentosaceus at the dosages recommended by the manufacturer, with storage of the silos at room temperature at the specified opening times of 0, 40, 80, 120, 160, 200 and 240 days. Thus, the study was carried out in a completely randomized design, in an arrangement analogous to a 2 x 3 x 7 factorial arrangement. Analyzes of dry matter (DM), crude protein (CP), ash, pH and aerobic stability were performed. The pH of all treatments showed a good fermentation profile for silage, where there was a reduction up to 120 days, remaining stable after this period, HB showed a small increase when compared to TC and HBP, MS was not influenced by inoculation. The CP content was influenced by the hybrid, where the 9960 presented a higher value in relation to the 9606, with no interference of the inoculation on the CP content. In relation to aerobic stability there was no influence for the treatments, all silages passed 288 hours of aerobic stability. Lactobacillus hilgardii and Lactobacillus bucnheri improve the aerobic stability of rehydrated corn kernels. O experimento foi conduzido na Universidade Federal do Tocantins (UFT), campus de Araguaína-TO, o presente trabalho teve como objetivo estudar os efeitos da reidratação e ensilagem de grãos dos híbridos de milho KWS 9960 e KWS 9606 ® sobre o seu valor nutritivo, e avaliar o uso de inoculantes bacterianos e seus efeitos sobre a fermentação e estabilidade aeróbia. Os híbridos 9960 e 9606 foram reidratados a 670g.kg de matéria seca, e determinado os tratamentos para ambos os híbridos, TC - Tratamento controle (sem aditivo), HB - Lactobacillus hilgardii + Lactobacillus buchneri e HBP- Lactobacillus hilgardii + Lactobacillus buchneri + Pediococcus pentosaceus nas dosagens recomendadas pelo fabricante, com armazenamento dos silos em temperatura ambiente nos determinados tempos de abertura 0, 40, 80, 120, 160, 200 e 240 dias. Desse modo o estudo foi conduzido em um delineamento inteiramente casualizado, num arranjo análogo a um esquema de arranjo fatorial 2 x 3 x 7. Foram realizadas análises de matéria seca (MS), proteína brura (PB), cinzas, pH e estabilidade aeróbia. O pH de todos tratamentos apresentaram bom perfil de fermentação para ensilagem, onde houve redução até 120 dias, mantendo-se estaveis após esse período, o HB apresentou uma pequena elevação quando comparados ao TC e o HBP, a MS não foi influenciada pela inoculação. O teor de PB foi influenciado pelo hibrido, onde o 9960 apresentou maior valor em relação ao 9606, não havendo interferencia da inoculação sobre o teor de PB. Em relação a estabildade aeróbia não houve influencia para os tratamentos, todas as silagens passaram de 288 horas de estabilidade aerobica. O Lactobacillus hilgardii e Lactobacillus bucnheri melhoram a estabilidade aeróbia de milho grão reidratado. 2022-02-17T17:16:38Z 2022-02-17T17:16:38Z 2022-02-07 Monografia FREITAS, Janaina Silva. Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes. 2022. 37 f. TCC (Graduação) - Curso de Zootecnia, Universidade Federal do Tocantins, Araguaína, 2022. http://hdl.handle.net/11612/3599 pt_BR Acesso livre application/pdf Universidade Federal do Tocantins Araguaína CURSO::ARAGUAÍNA::PRESENCIAL::BACHARELADO::ZOOTECNIA Araguaína Graduação
institution Repositório Institucional - Universidade Federal do Tocantins - UFT
collection RepositorioUFT
language pt_BR
topic estabilidade aeróbica
fermentação
milho grão
aerobic stability
fermentation
corn grain
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA
spellingShingle estabilidade aeróbica
fermentação
milho grão
aerobic stability
fermentation
corn grain
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA
Freitas, Janaina Silva
Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
topic_facet estabilidade aeróbica
fermentação
milho grão
aerobic stability
fermentation
corn grain
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA
description The experiment was carried out at the Federal University of Tocantins (UFT), Araguaína-TO campus, the present work aimed to study the effects of rehydration and silage of grains of the corn hybrids KWS 9960 and KWS 9606 ® on their nutritional value, and to evaluate the use of bacterial inoculants and their effects on fermentation and aerobic stability. Hybrids 9960 and 9606 were rehydrated at 670g.kg of dry matter, and the treatments for both hybrids were determined, TC - Control treatment (without additive), HB - Lactobacillus hilgardii + Lactobacillus buchneri and HBP- Lactobacillus hilgardii + Lactobacillus buchneri + Pediococcus pentosaceus at the dosages recommended by the manufacturer, with storage of the silos at room temperature at the specified opening times of 0, 40, 80, 120, 160, 200 and 240 days. Thus, the study was carried out in a completely randomized design, in an arrangement analogous to a 2 x 3 x 7 factorial arrangement. Analyzes of dry matter (DM), crude protein (CP), ash, pH and aerobic stability were performed. The pH of all treatments showed a good fermentation profile for silage, where there was a reduction up to 120 days, remaining stable after this period, HB showed a small increase when compared to TC and HBP, MS was not influenced by inoculation. The CP content was influenced by the hybrid, where the 9960 presented a higher value in relation to the 9606, with no interference of the inoculation on the CP content. In relation to aerobic stability there was no influence for the treatments, all silages passed 288 hours of aerobic stability. Lactobacillus hilgardii and Lactobacillus bucnheri improve the aerobic stability of rehydrated corn kernels.
author_additional Ferreira, Deborah Alves
author_additionalStr Ferreira, Deborah Alves
format Monografia
author Freitas, Janaina Silva
title Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
title_short Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
title_full Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
title_fullStr Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
title_full_unstemmed Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
title_sort valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes
publisher Universidade Federal do Tocantins
publishDate 2022
url http://hdl.handle.net/11612/3599
_version_ 1787134370278014976
score 11.674752

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