COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS
The ground pods of mesquite (GPM) was submitted to different thermal treatments for two hours after wanted temperature stabilization, for making of the treatments: A = ground pods of mesquite without heat treatment (approximately 30ºC); B = The ground pods of mesquite treated at 60ºC; C = The ground...
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| Format: | Article |
| Language: | English |
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Universidade Federal Rural do Semi-Árido
2009-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237117625038 |
| _version_ | 1817990692295671808 |
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| author | Alexandre Paula Braga Jane Maria Bertocco Ezequiel Zilah Cláudia Alves da Costa Braga Antonio Francisco de Mendonça Júnior |
| author_facet | Alexandre Paula Braga Jane Maria Bertocco Ezequiel Zilah Cláudia Alves da Costa Braga Antonio Francisco de Mendonça Júnior |
| author_sort | Alexandre Paula Braga |
| collection | DOAJ |
| description | The ground pods of mesquite (GPM) was submitted to different thermal treatments for two hours after wanted temperature stabilization, for making of the treatments: A = ground pods of mesquite without heat treatment (approximately 30ºC); B = The ground pods of mesquite treated at 60ºC; C = The ground pods of mesquite treated at 80ºC; D = The ground pods of mesquite treated at 100ºC and E = The ground pods of mesquite treated at 120ºC. Soon after, samples were collected for accomplishment for chemical analyses and in vitro digestibility. A completely randomized design with three replications was utilized. The DM, CP, NFE, CF, ADF, celluloses, lignin, ash and CE values, did not were affected (P>0.05) by temperature. It was observed a quadratic effect (P<0.01) on the contents of EE, decreasing linear effect (P<0.01) on the CC and increasing linear effect on the NDF (P<0.01) and Hemicellulose (P<0.05) contents. The in vitro dry matter digestibility and the in vitro organic matter digestibility were not affected (P>0.05) by temperature. On the other hand the in vitro protein digestibility level, showed a quadratic effect (P<0.05), decreasing after 54ºC. |
| first_indexed | 2024-04-14T01:02:27Z |
| format | Article |
| id | doaj.art-74c508c91fdb47f5b86608c3c9aceb2f |
| institution | Directory Open Access Journal |
| issn | 0100-316X 1983-2125 |
| language | English |
| last_indexed | 2024-04-14T01:02:27Z |
| publishDate | 2009-01-01 |
| publisher | Universidade Federal Rural do Semi-Árido |
| record_format | Article |
| series | Revista Caatinga |
| spelling | doaj.art-74c508c91fdb47f5b86608c3c9aceb2f2022-12-22T02:21:21ZengUniversidade Federal Rural do Semi-ÁridoRevista Caatinga0100-316X1983-21252009-01-01221257263COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOSAlexandre Paula BragaJane Maria Bertocco EzequielZilah Cláudia Alves da Costa BragaAntonio Francisco de Mendonça JúniorThe ground pods of mesquite (GPM) was submitted to different thermal treatments for two hours after wanted temperature stabilization, for making of the treatments: A = ground pods of mesquite without heat treatment (approximately 30ºC); B = The ground pods of mesquite treated at 60ºC; C = The ground pods of mesquite treated at 80ºC; D = The ground pods of mesquite treated at 100ºC and E = The ground pods of mesquite treated at 120ºC. Soon after, samples were collected for accomplishment for chemical analyses and in vitro digestibility. A completely randomized design with three replications was utilized. The DM, CP, NFE, CF, ADF, celluloses, lignin, ash and CE values, did not were affected (P>0.05) by temperature. It was observed a quadratic effect (P<0.01) on the contents of EE, decreasing linear effect (P<0.01) on the CC and increasing linear effect on the NDF (P<0.01) and Hemicellulose (P<0.05) contents. The in vitro dry matter digestibility and the in vitro organic matter digestibility were not affected (P>0.05) by temperature. On the other hand the in vitro protein digestibility level, showed a quadratic effect (P<0.05), decreasing after 54ºC.http://www.redalyc.org/articulo.oa?id=237117625038 |
| spellingShingle | Alexandre Paula Braga Jane Maria Bertocco Ezequiel Zilah Cláudia Alves da Costa Braga Antonio Francisco de Mendonça Júnior COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS Revista Caatinga |
| title | COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS |
| title_full | COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS |
| title_fullStr | COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS |
| title_full_unstemmed | COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS |
| title_short | COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DA VAGEM DE ALGAROBEIRA (PROSOPIS JULIFLORA, (SW) DC) SUBMETIDA A DIFERENTES TRATAMENTOS TÉRMICOS |
| title_sort | composicao quimica e digestibilidade da vagem de algarobeira prosopis juliflora sw dc submetida a diferentes tratamentos termicos |
| url | http://www.redalyc.org/articulo.oa?id=237117625038 |
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