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| Bumbieris Junior, Valter Harry; Guimarães, Vinícius André de Pietro; Fortaleza, Ana Paula de Souza; Massaro Junior, Fernando Luiz; Moraes, Gabriella Jorgette de; Meza, Diego Armando Rojas. |
| This study aimed to assess different microbial additives, regarding the efficiency of aerobic stability in corn silages. The corn hybrid used for silages production was the DKB 310. The treatments consisted of: 1) control treatment without any microbial additive; 2) Treatment with LPPA composed of: Lactobacillus plantarum CCT 0580 3.1 x 1010 CFU g-1 and Propionibacterium acidipropionici CCT 4843 3.1 x 1010 CFU g-1; 3) Treatment with Inoculum, composed of Bacillus subtilis CCT 0089 3.0 x 109 CFU g-1, Lactobacillus plantarum CCT 0580 1.2 x 1010 CFU g-1 and Propionibacterium acidipropionici CCT 4843 1.5 x 1010 CFU g-1 and 4) Treatment LB, composed only of Lactobacillus buchneri CCT 3746 2.6 x 1010 CFU g-1. The experimental design was completely randomized... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 5.04.04.01-6 A aerobiosis; Silage; Fermentation; Nutritional quality.. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/34426 |
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| Santana Neto, Jose Adelson; Muniz, Evandro Neves; Santos, Gladston Rafael Arruda; Macedo, Francisco de Assis Fonseca; Rangel, Jose Henrique de Albuquerque; Gomes, Ludmila Couto. |
| This study aimed to evaluate the effects of includingcassava wastewater (0.0, 0.5, 1.0, or 1.5 L animal-1 day-1) in diets of feedlot-finished lambs on the physicochemical characteristics and fatty acid composition of their meat. Thirty-two uncastrated lambs atan average age of 167 days and an average body weight of 24.76 ± 3.00 kg were distributed into four groups in a completely randomized design with eight animals per group for each treatment. Inclusion of cassava wastewater linearly reduced cooking losses, shear force, and yellow intensity and linearly increased the fat content of the meat. The amounts of myristic, stearic, linoleic, and total fatty acids were changed. Additionally, an effect of cassava wastewater was observed on the amounts of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 5.04.05.00-4 by-products; Cooking losses; Fat; Meat color; Shear force; Nutritional quality.. |
| Ano: 2017 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/35180 |
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