Fermentation profile, chemical composition and dry matter losses of orange pulp silage with different microbial inoculants<br>Perfil fermentativo, composição bromatológica e perdas em silagem de bagaço de laranja com diferentes inoculantes microbianos

The objective of this experiment was to evaluate the effects of microbial inoculants on the reduced concentration of gases and effluent, dry matter recovery, pH, volatile fatty acids, and chemical composition of orange pulp silage, using a completely randomized design, with four treatments and four replicates per treatment. The treatments were: orange pulp silage (CONT), citrus pulp silage + Lactobacillus plantarum (LAC), citrus pulp silage + Lactobacillus buchneri (BUCH), citrus pulp silage + Lactobacillus plantarum and buchneri (LACBUCH). Inoculants were applied at a rate of 25 liters of solution per ton of citrus pulp containing 1x103 CFU respectively of Lactobacillus plantarum and Lactobacillus buchneri per gram of silage. There was no effect of the usage of different inoculants on the reduction of gas and effluent, as well as the pH of the silage. The dry matter (DM), crude protein (CP), non-fibrous carbohydrate (NFC), mineral matter (MM), ether extract (EE) and the profile of fatty acids did not change significantly with the inclusion of the inoculants. The contents of neutral detergent fiber (NDF) and acid detergent fiber (ADF) were higher for silage with Lactobacillus buchneri compared to control. The administration of microbial inoculants in orange pulp silage did not result in benefits relative to the dry matter losses during ensiling or the nutritional components. Objetivou-se com este experimento avaliar os efeitos de inoculantes microbianos sobre as perdas por gases e efluentes, recuperação de matéria seca, pH, ácidos graxos voláteis e composição bromatológica de silagens de polpa cítrica, usando-se um delineamento inteiramente casualizado, com quatro tratamentos e quatro repetições. Os tratamentos foram: silagem de polpa cítrica (CONT), silagem de polpa cítrica + Lactobacillus plantarum (LAC), silagem de polpa cítrica + Lactobacillus buchneri (BUCH); silagem de polpa cítrica + Lactobacillus plantarum e buchneri (LACBUCH). Os inoculantes foram aplicados na razão de 25 litros de solução por tonelada de forragem, contendo 1x103 UFC de Lactobacillus plantarum e 1x103 UFC de Lactobacillus buchneri por grama de silagem. Não houve efeito do uso de diferentes inoculantes sobre as perdas por gases e efluentes, assim como no pH. Os teores de matéria seca, proteína bruta, carboidratos não fibrosos, matéria mineral, extrato etéreo e o perfil de ácidos graxos não sofreram alterações significativas com a inclusão dos inoculantes. Os teores de fibra em detergente neutro e fibra em detergente ácido foram superiores para a silagem com Lactobacillus buchneri em relação à silagem controle. O uso de inoculantes microbianos na silagem de polpa cítrica não resulta em benefícios relacionados às perdas durante a ensilagem ou componentes nutricionais

Growth performance, carcass characteristics and meat quality of finishing bulls fed crude glycerin-supplemented diets

This study was conducted to evaluate the performance, carcass characteristics and chemical composition of Longissimusmuscle (LM) of the bulls. Twenty-four Nellore bulls were used in a complete randomised design. The bulls were randomly assigned to one of the three diets containing 0, 5 or 12% glycerin. Final BW and ADG were similar (P>0.05) between the bulls fed with 5 or 12% of glycerin but were higher (P<0.10) compared to the bulls fed without glycerin. DMI and feed efficiency was not affected (P>0.05) by glycerin level. Hot carcass weight increased (P<0.10) when glycerin was fed at 5%. Glycerin level did not affect (P<0.05) the dressing percentage and fat thickness. LM increased (P<0.10) when glycerin was fed at 12%. Dietary glycerin did not affect (P>0.05) the conformation, colour, texture, marbling and pH. There was difference (P>0.05) for moisture, ashes and crude protein among glycerin levels. Bulls fed 12% glycerin present the highest (P<0.03) total lipids on LM. The percentage of saturated fatty acids (SFA), monounsaturated acids (MUFA), polyunsaturated acids (PUFA), n-6 and n-3 fatty acids and PUFA/SFA and n-6:n-3 ratios of the LM were similar among the diets. In conclusion, glycerin level did not affect the animal performance and carcass characteristics of Nellore bulls finished in feedlot

Fatty acid profile and lambs’ meat quality fed with different levels of crude glycerin replacing corn

Objetivou-se avaliar a qualidade da carne de cordeiros Texel alimentados com níveis crescentes de glicerina bruta (0, 7, 14 e 21% da matéria seca) na dieta. Trinta e dois cordeiros Texel machos não castrados foram avaliados, com peso inicial de 15,9 ± 4,1 kg, em delineamento inteiramente casualizado, com quatro tratamentos e oito repetições. Ao atingir o peso médio de 35 kg, os animais foram abatidos. A composição química da carne foi similar entre os tratamentos e as medias de lipídios totais e proteína bruta foram 3,47 e 20,05 g 100 g-1, respectivamente. Não houve variações nos valores de pH, marmoreio, cor e perda de água por pressão. A força de cisalhamento não variou entre os tratamentos e a textura da carne pode ser considerada macia, com valores médios de 5,48 kg-f. Houve decréscimo linear nos valores de odor em função da adição de glicerina bruta e não houve diferença significativa para sabor, maciez, suculência, e aceitação geral entre os tratamentos. Os ácidos graxos encontrados em maiores proporções na carne de cordeiros foram C18:1n-9 (1298,90 mg 100g-1), C16:0 (709,07 mg 100g-1) e C18:0 (433,30 mg 100g-1), com porcentagens de 42,72, 23,07 e 14,35%, respectivamente. Foi observada diferença significativa em função do nível de glicerina na dieta apenas para o ácido margárico (C17:0), com um efeito linear crescente, atingindo 58,95 mg100g-1 de carne para o grupo com 21% de glicerina bruta, o que corresponde a 1,77% do total ácidos graxos. O restante dos ácidos graxos não se alteraram e proporcionaram um resultado satisfatório para o ácido linoleico conjugado (CLA), somando cerca de 6,1 mg 100 g-1 de carne, correspondendo a 0,21% do total de lipídeos. O uso de glicerina na dieta de cordeiros em terminação não altera as características da carne, mantendo a qualidade do produto para consumo.This study aimed to evaluate the Texel lambs’ meat quality fed with increasing levels of crude glycerin (0, 7, 14, and 21% of dry matter) in the diet. Thirthy-two-two non-castrated male Texel lambs were used, with initial weight of 15.9 ± 4.1 kg, using a completely randomized design with four treatments and eight repetitions, per treatment. Upon reaching the average weight of 35 kg, the animals were slaughtered. The meat chemical composition was similar among treatments (P>0.05) and total lipids and crude protein presented averages of 3.47 and 20.05 g 100g -1, respectively. No changes in pH, marbling, color, and water loss under pressure were observed. The shear force did not change among treatments and the texture can be considered soft, with average values of 5.48 kgf. There was a linear (P0.05) were observed for the attributes flavor, tenderness, juiciness, and overall acceptance among treatments. Fatty acids in higher proportions in the meat lamb were to C18:1n-9 (1298.90 mg 100g-1), C16:0 (709.07 mg 100g-1) and C18:0 (433.30 mg 100g-1), with percentages of 42.72, 23.07 and 14.35%, respectively. Significant difference according to the glycerin level in the diet was observed only for the margaric acid (C17:0) with an increasing linear effect, reaching 58.95 mg 100g-1 muscle to the group with 21% crude glycerin, corresponding to 1.77% of total fatty acids. The other fatty acids did not change, and provided a satisfactory result for conjugated linoleic acid (CLA), totaling about 6.1 mg 100 g-1 muscle, corresponding to 0.21% of total lipids. The use of glycerin in the diet for finishing lambs does not alter the characteristics of the meat, maintaining the product quality for consumption