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| Oliveira,Juliana Silva de; Queiroz,Augusto César de; Mantovani,Hilário Cuquetto; Melo,Marcelo Rodrigues de; Detmann,Edenio; Santos,Edson Mauro; Bayão,Geraldo Fábio Viana. |
| The objective of this work was to evaluate the effect of the levels of lactic and propionic acids on in vitro fermentation of ruminal microorganisms. In experiment 1, the levels, in a total of 12 were the following: addition of 0 (control 1), 50, 100, 150, 200 and 250 mM of lactic acid and 0 (control 2), 50, 100, 150, 200 and 250 mM of propionic acid, respectively, in incubation flasks, which contained ruminal inoculum, glucose and synthetic culture medium, with two repetitions for each combination. In experiment 2, the combinations, in a total of 4, were the following: presence of 12 and 24 mM of propionic acid and 0 mg of glucose, respectively; presence of 12 and 24 mM of propionic acid and 40 mg of glucose, respectively, to the incubation flasks which... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactate; Food additive; Propionate; Ruminal manipulation. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011000500025 |
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| Oliveira,Juliana Silva de; Queiroz,Augusto César de; Mantovani,Hilário Cuquetto; Bayão,Geraldo Fábio Viana; Detmann,Edenio; Santos,Edson Mauro; Silva,Thiago Carvalho da. |
| The objective of this study was to evaluate the whey fermented by Enterococcus faecium in consortium with Veilonella parvula on the in vitro growth of ruminal bacteria and as a supplement in the cattle diet. In the in vitro experiment, a randomized design, with the following combinations was used: ruminal bacteria; ruminal bacteria and inactive whey; ruminal bacteria and active whey; and active whey. In the in vivo experiment, five fistulated Zebu Holstein-Zebu crossbred heifers were distributed in a 5 × 5 Latin square. Supplements were formulated without the addition of whey, with the addition of two levels of unfermented whey (2.5 and 5 L/day) or two levels of fermented whey (2.5 and 5 L/day). A positive effect of the whey fermentation was detected on... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactate; Organic acids; Propionic acid; Rumen. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982012000100025 |
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| Bayão,Geraldo Fábio Viana; Marcondes,Marcos Inácio; Queiroz,Augusto César de; Pimentel,Robérson Machado; Cardoso,Lucas Ladeira; Cardoso,Alex Júnio da Silva; Sousa,Katiene Régia Silva; Batalha,Camila Delveaux Araujo. |
| ABSTRACT The objective of this study was to evaluate the chemical composition and the fermentative parameters of heart of palm waste produced from Alexander Palm, ensiled with chemical additives. Treatments consisted of silage of the sheath with or without calcium oxide. In the silage without calcium oxide, we evaluated the control silage (without additive) and the silage enriched with 5.0 g kg−1 urea (urea). In the silage with calcium oxide, we evaluated the silage enriched with 5.0 g kg−1 calcium oxide (control) and the silage enriched with 5.0 g kg−1 urea and 5.0 g kg−1 calcium oxide (urea). Experimental silos were distributed in a completely randomized design in a 2 × 2 factorial arrangement (inclusion or lack of lime × inclusion or lack of urea), with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermentation; Forage conservation; Organic acids; Silage. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000600489 |
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