Valor nutritivo de silagens de bagaço de sorgo sacarino produzido na Beira Interior Sul

Pelas utilizações diversificadas que lhe estão associadas, o sorgo sacarino (Sorghum bicolor (L.) Moench) é uma cultura que tem vindo a receber assinalável atenção nos meios académicos. Apesar de em regra ser encarada como uma matéria-prima para a produção de biocombustíveis, nomeadamente bioetanol, a verdade é que a cultura e os seus subprodutos, designadamente a fração fibrosa da planta, apresentam a capacidade de ser utilizados com outros fins, nomeadamente na alimentação de ruminantes. O objetivo deste estudo foi comparar o valor nutritivo da silagem de bagaço de três cultivares de sorgo sacarino (Sugargraze, Sugar-T e 23402), com o valor nutritivo da silagem das mesmas cultivares processadas sem e com pré-fenação. Os resultados obtidos (% na MS) para as silagens de sorgo sacarino sem pré-fenação vs silagens de sorgo sacarino com pré-fenação vs silagens de bagaço de sorgo sacarino foram, respetivamente, os seguintes: MS 23,23% (±2,045) vs 26,52% (±1,233) vs 28,56% (±4,115) (P<0,05); PB 6,47% (±0,589) vs 5,96% (±0,164) vs 4,81% (±0,392) (P<0,05); GB 1,11% (±0,084) vs 1,01% (±0,096) vs 0,86% (±0,041) (P<0,05); NDF 55,05% (±2,613) vs 54,39% (±0,638) vs 74,53% (±1,283) (P<0,05); ADF 31,16% (±1,530) vs 31,76% (±0,725) vs 45,46% (±1,073) (P<0,05); ADL 3,22% (±0,497) vs 3,39% (±0,708) vs 4,87% (±0,474) (P<0,05); Cinzas 4,41% (±0,437) vs 4,33% (±0,489) vs 3,17% (±0,263) (P<0,05); Digestibilidade da MO 59,25% (±1,584) vs 59,40% (±1,708) vs 48,32% (±0,988) (P<0,05). Estes resultados levam-nos a concluir que as silagens de bagaço de sorgo sacarino apresentam valores de PB, GB e Digestibilidade da MO mais baixos (P<0,05) e valores de NDF, ADF e ADL mais elevados (P<0,05). No entanto, parecem apresentar valor nutritivo adequado para serem utilizadas na alimentação de ruminantes. Serão necessários estudos futuros para avaliar o efeito da utilização deste subproduto na produção de leite e carne

Conservação Pós-colheita De Frutos De Morangueiro Em Diferentes Condições De Armazenamento

Strawberry is a product appreciated by consumers due to the organoleptic characteristics. However, strawberry fruits are highly perishable after harvest, so alternative measures to prolong the shelf life of fruits are necessary. The objective of this experiment was to evaluate the fruit postharvest conservation of strawberry cultivars under different storage conditions. Strawberry fruits of eight cultivars (Festival, Campinas, Toyonoka, Dover, Oso Grande, Camarosa, Diamante and Aromas) were grown at “Mape Frutas” farm, in Datas municipality, Minas Gerais State, Brazil. Strawberry fruits were stored at cold storage (2.34±0.78°C; 89.93±4.14% RH) and environmental conditions (17.43±2.68°C; 74.11±10.44%). The experimental design was randomized blocks in a factorial arrangement with eight strawberry cultivars and five storage times, with three replications. Fruits appearance, disease incidence, total soluble solids, titratable acidity, vitamin C and firmness were evaluated every 3 days, until 12 days. At room condition, strawberry fruit could be stored for only three days. Fruits kept in cold chamber kept quality until 12 days. Cv. Festival had the best postharvest shelf life in both storage conditions and cvs. Toyonoka and Campinas showed higher incidence of diseases and less fruit firmness when compared to the other cultivars. © 2016, Sociedade de Olericultura do Brasil. All rights reserved.34340541

The influence of casein and urea as nitrogen sources on in vitro equine caecal fermentation

To access the fermentative response of equine caecal microbial population to nitrogen availability, an in vitro study was conducted using caecal contents provided with adequate energy sources and nitrogen as limiting nutrient. Two nitrogen (N) sources were provided, protein (casein) and non-protein (urea). Caecal fluid, taken from three cannulated horses receiving a hay–concentrate diet, was mixed with a N-free buffer–mineral solution. The influence of four N levels (3.7, 6.3, 12.5 or 25 mg of N in casein or urea) was studied using the gas production technique. Total volatile fatty acids (VFA), NH3-N and gas production were measured after a 24-h incubation period. Microbial biomass was estimated using adenine and guanine bases as internal markers, and ATP production was estimated stoichiometrically. Microbial growth efficiency (YATP) and gas efficiency (Egas) were estimated. Fermentation with casein as the sole N source was generally characterized by lower total VFA, NH3-N, total gas production and higher acetate : propionate (A : P) ratio and YATP than with urea. Results herein presented indicate that, under these in vitro conditions, caecal microbial population does in fact use urea N, but less efficiently than casein in terms of microbial growt