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| Cardoso, Arilson Moraes; Araújo, Saulo Alberto do Carmo; Rocha, Norberto Silva; Domingues, Felipe Nogueira; Azevedo, Jorge Cardoso de; Pantoja, Lilian de Araújo. |
| This study aimed to evaluate the effects of inclusion of crambe bran concentrations (Crambe abyssinica Hochst.) with different specific masses in elephant grass silage (Penninsetum purpureum Schum.). For that, the bromatological and microbiological compositions of the experimental silages were determined. We used 48 mini silos distributed in a completely randomized design, arranged in a factorial 4 × 3, four levels of inclusion of crambe bran (0; 10; 20 and 30%) and three specific masses (400; 500 and 600 kg MN m-3), with four replications. After 240 days of fermentation the silos were opened. It was observed linear effect on DM, CP, NDFap, ADFap, HEM, LIG, NFC, TC and population of bacteria that produce lactic acid with the addition of crambe meal. There... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pastagem e Forragicultura additive; Coproduct; Penninsetum purpureum; Bromatological composition; Fermentation. |
| Ano: 2016 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/31828 |
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| BUSTILLOS-RODRÍGUEZ,Juan Carlos; TIRADO-GALLEGOS,Juan Manuel; ORDÓÑEZ-GARCÍA,Magali; ZAMUDIO-FLORES,Paul Baruk; ORNELAS-PAZ,José de Jesús; ACOSTA-MUÑIZ,Carlos Horacio; GALLEGOS-MORALES,Gabriel; PÁRAMO-CALDERÓN,Delia Esther; RIOS-VELASCO,Claudio. |
| Abstract Native starch was isolated from two corn landraces (blue and white) and a hybrid variety and then characterized for its physicochemical, thermal and rheological properties. The hybrid variety showed the highest starch yield, with its starch showing the highest fat, moisture and protein content but the lowest onset temperature of gelatinization. The hybrid corn starch also showed the highest G’ and G” values. The tested starches showed similar Tp, Tc, and ΔH values. The amylose contents ranged from 21.5 to 22.4%, with starch from blue corn showing the highest amylose content. All starches were white, with L values ranging from 93.6 to 99.5. The light absorbance of the starch gels increased with storage time. The obtained results demonstrated that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corn type; Maize; Polysaccharides; Functionality; Technological uses; Bromatological composition. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100149 |
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