Diferentes tipos e tempos de armazenamento do farelo úmido de glúten de milho

• Ano de defesa: 2012
• Autor(a) principal: Santos, Sílvia Ferreira dos
• Orientador(a): Ferreira, Isabel Cristina
• Banca de defesa: Fernandes, Evandro de Abreu , Paschoal, Juliana Jorge
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciências Veterinárias
• Departamento: Ciências Agrárias
• País: BR
• Palavras-chave em Português: Coproduto; Digestibilidade in vitro; Microbiologia; Ruminante Nutrição
• Palavras-chave em Inglês: Coproduct; Digestibily in vitro; Microbiology
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::MEDICINA VETERINARIA
• Link de acesso: https://repositorio.ufu.br/handle/123456789/13062

This study aimed to evaluate the different types (trench silo, surface, raffia bags and pile) and times of warehousing of coproduct wet corn gluten feed (WCGF). A completely randomized split plot with the types of storage as the portion and opening days of the silage silos as the subplot. The days of collection were: 0, 1, 3, 5, 7, 14, 28, 56 days of storage. There were four treatments with three replications, totalizing 12 experimental units. The WCGF was charactirezed to temperature, pH, analysis of dry matter (DM), ether extract (EE), crude protein (CP), neutral detergent fiber (NDF) and acid detergent fiber, in vitro digestibility and microbiological analysis to quantify microorganisms (yeasts and molds, lactobacilli and clostridia) of the WCGF from the experimental units. All pH values found were above the pH of ideal silage that would be of 4.2. Regarding temperature, the opening days had effect from the 7th day for the silo raffia bags and the 14th for the other trataments. Through regression it was observed that in general, the most of the values of DM, CP and DIVMS were linear behavior, while the FDA were growing and the values of NDF and EE had quadratic behavior. Treatments and days in microbiological analysis were compared, the treatment was significant only for yeasts and molds, with lower CFC counts, respectively, to the surface silo, trench silo, raffia bags and pile, for lactobacilli and clostridia had relevance only for days, the highest values found were on the 56 th day. Generally, the pH, temperature, chemical composition indicate unsuitable microbial fermentation in all treatments, it is suggested further studies about using of inoculants to enable the addition of lactic acid that could enhance product stability in conservation.