Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels
Effect of cutting age and level of ground corn grain inclusion were determined on nutritional and fermentative quality of maralfalfa silages (Pennisetum sp). Two cutting ages 48 and 60 (Days After Regrowth) and five levels of ground corn (0, 5, 10, 15 and 20%) were evaluated on pH, ammoniacal nit...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , , , |
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| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=9700 |
| todos_str_mv |
78 9598 eng Mex_INIFAP Tecnologías agroindustriales UJED.FAZ UJED.FAZ UJED.FAZ UJED.FAZ UJED.FAZ UJED.FAZ |
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| descriptores_str_mv |
Alimentación de ganado Calidad fermentativa Calidad nutricional Crude protein Digestibilidad in vitro Digestibility Ensilado Fermentación Maíz molido Maralfalfa Nitrógeno amoniacal Nutrientes Pennisetum Proteína cruda Silage |
| titulo_str_mv |
Calidad fermentativa y nutricional de ensilados de maralfalfa (Pennisetum sp.) a diferentes edades de corte y niveles de maíz molido Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| disciplina_str_mv |
Ciencias agrarias |
| description_str_mv |
Effect of cutting age and level of ground corn grain inclusion were determined on
nutritional and fermentative quality of maralfalfa silages (Pennisetum sp). Two cutting
ages 48 and 60 (Days After Regrowth) and five levels of ground corn (0, 5, 10, 15 and
20%) were evaluated on pH, ammoniacal nitrogen (N-NH3), dry matter (DM), ash,
crude protein (CP), ether extract (EE), hemicellulose, and cellulose; as well as in vitro
dry matter digestibility (IVDMD). The data obtained were analyzed under a completely
randomized design with factorial arrangement (2x5, two cutting ages anda five corn
levels). In maralfalfa silage 48 DAR and 5% ground corn was obtained highest content
of crude protein (12.2%; P ≤ 0.05), and was decreased the level ammoniacal nitrogen
(0.06%; P ≤ 0.05), also was observed in maralfalfa silages 60 DAR that addition ground
corn increased digestibility and decreased cellulose content. The addition of ground
corn to silages improved nutritional and fermentative characteristics and reduced
pH, and ammoniacal nitrogen in maralfalfa silages, which improved the conservation,
quality and digestibility. Results indicate that the production of maralfalfa silage more
the addition of ground corn can improve protein content and digestibility, becoming in
an option to incorporate into feeding of livestock. Se determinó el efecto de la edad de corte y el nivel de maíz molido en la calidad fermentativa y nutricional de ensilados de maralfalfa (Pennisetum sp). Dos edades de corte, 48 y 60 días después del rebrote (DDR) y cinco niveles de maíz molido (0, 5, 10, 15 y 20%) fueron evaluados en pH, nitrógeno amoniacal (N-NH3), materia seca (MS), cenizas, proteína cruda (PC), extracto etéreo (EE), hemicelulosa y celulosa; como también digestibilidad in vitro de la materia seca (DIVMS). Los datos obtenidos fueron analizados bajo un diseño completamente al azar con arreglo factorial (2x5, dos edades de corte y 5 niveles de maíz). En el ensilado de maralfalfa a 48 DDR y 5 % de maíz molido se obtuvo el más alto contenido de proteína cruda (12.2 %; P ≤ 0.05) y se disminuyó el nivel de nitrógeno amoniacal (0.06 %; P ≤ 0.05), mientras que el ensilado de maralfalfa 60 DDR and 0 % de maíz molido tuvo más alto contenido de cenizas (18.3 %; P ≤ 0.05), también se observó en los ensilados de maralfalfa a 60 DDR que la adición de maíz molido incrementó la digestibilidad y disminuyó el contenido de celulosa. La adición de maíz molido a los ensilados mejoró las características fermentativas y nutricionales y redujo el pH y nitrógeno amonical en ensilados de maralfalfa, lo cual mejoró la conservación, calidad y digestibilidad. Los resultados indican que la producción de ensilado de maralfalfa más la adición de maíz molido pueden incrementar el contenido de proteína y digestibilidad, convirtiéndose en una opción para incorporar dentro de la alimentación del ganado. |
| autor_str_mv |
Esperanza Herrera Torres Faviola Ortiz Robledo Francisco Oscar Carrete Carreón Juan Fernando Sánchez Arroyo Manuel Murillo Ortiz Osvaldo Reyes Estrada Rigoberto Rosales Serna |
| object_type_str_mv |
Textual: Revistas |
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9700 |
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Artículo de Revista |
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article |
| container_title |
Revista de la Facultad de Ciencias Agrarias |
| journal_title_str |
Revista de la Facultad de Ciencias Agrarias |
| journal_id_str |
r-78 |
| container_issue |
Revista de la Facultad de Ciencias Agrarias |
| container_volume |
Vol. 49, no. 2 |
| journal_issue_str |
Vol. 49, no. 2 |
| tipo_str |
textuales |
| type_str_mv |
Articulos |
| title_full |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| title_fullStr |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| title_full_unstemmed |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| description |
Effect of cutting age and level of ground corn grain inclusion were determined on
nutritional and fermentative quality of maralfalfa silages (Pennisetum sp). Two cutting
ages 48 and 60 (Days After Regrowth) and five levels of ground corn (0, 5, 10, 15 and
20%) were evaluated on pH, ammoniacal nitrogen (N-NH3), dry matter (DM), ash,
crude protein (CP), ether extract (EE), hemicellulose, and cellulose; as well as in vitro
dry matter digestibility (IVDMD). The data obtained were analyzed under a completely
randomized design with factorial arrangement (2x5, two cutting ages anda five corn
levels). In maralfalfa silage 48 DAR and 5% ground corn was obtained highest content
of crude protein (12.2%; P ≤ 0.05), and was decreased the level ammoniacal nitrogen
(0.06%; P ≤ 0.05), also was observed in maralfalfa silages 60 DAR that addition ground
corn increased digestibility and decreased cellulose content. The addition of ground
corn to silages improved nutritional and fermentative characteristics and reduced
pH, and ammoniacal nitrogen in maralfalfa silages, which improved the conservation,
quality and digestibility. Results indicate that the production of maralfalfa silage more
the addition of ground corn can improve protein content and digestibility, becoming in
an option to incorporate into feeding of livestock. |
| dependencia_str_mv |
Facultad de Ciencias Agrarias |
| title |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| spellingShingle |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels Alimentación de ganado Calidad fermentativa Calidad nutricional Crude protein Digestibilidad in vitro Digestibility Ensilado Fermentación Maíz molido Maralfalfa Nitrógeno amoniacal Nutrientes Pennisetum Proteína cruda Silage Esperanza Herrera Torres Faviola Ortiz Robledo Francisco Oscar Carrete Carreón Juan Fernando Sánchez Arroyo Manuel Murillo Ortiz Osvaldo Reyes Estrada Rigoberto Rosales Serna |
| topic |
Alimentación de ganado Calidad fermentativa Calidad nutricional Crude protein Digestibilidad in vitro Digestibility Ensilado Fermentación Maíz molido Maralfalfa Nitrógeno amoniacal Nutrientes Pennisetum Proteína cruda Silage |
| topic_facet |
Alimentación de ganado Calidad fermentativa Calidad nutricional Crude protein Digestibilidad in vitro Digestibility Ensilado Fermentación Maíz molido Maralfalfa Nitrógeno amoniacal Nutrientes Pennisetum Proteína cruda Silage |
| author |
Esperanza Herrera Torres Faviola Ortiz Robledo Francisco Oscar Carrete Carreón Juan Fernando Sánchez Arroyo Manuel Murillo Ortiz Osvaldo Reyes Estrada Rigoberto Rosales Serna |
| author_facet |
Esperanza Herrera Torres Faviola Ortiz Robledo Francisco Oscar Carrete Carreón Juan Fernando Sánchez Arroyo Manuel Murillo Ortiz Osvaldo Reyes Estrada Rigoberto Rosales Serna |
| title_sort |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| title_short |
Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels |
| url |
https://bdigital.uncu.edu.ar/fichas.php?idobjeto=9700 |
| estado_str |
3 |
| building |
Biblioteca Digital |
| filtrotop_str |
Biblioteca Digital |
| collection |
Artículo de Revista |
| institution |
Sistema Integrado de Documentación |
| indexed_str |
2023-04-25 00:36 |
| _version_ |
1764120217333530624 |
