Estimativa da composição química, produção de gás in vitro, energia metabolizável, energia líquida dos valores de lactação de diferentes variedades de amendoim e linha pela técnica de produção de gás in vitro Hohenheim

Autores

DOI:

https://doi.org/10.5433/1679-0359.2021v42n2p907

Palavras-chave:

Amendoim, Composição de nutrientes, Produção de gases in vitro, Energia metabolizável.

Resumo

Este estudo foi realizado para determinar o valor nutricional de algumas variedades e linhagens de amendoim selecionadas no Eastern Mediterranean Agricultural Research Institute de Adana, Turquia. As variedades de amendoim utilizadas foram Gazipasa, Sultan, NC7, Cihangir e Halisbey; enquanto a linha de amendoim foi DA335 / 2011. A composição química, energia metabolizável (ME), energia líquida de lactação (NEL) e digestibilidade da matéria orgânica (OMD) das variedades e linhagens de amendoim selecionadas foram determinadas através da técnica de produção de gás in vitro de Hohenheim. Os tempos de incubação para a técnica de produção de gás Hohenheim foram 3, 6, 9, 12, 24, 48, 72 e 96 horas. A análise de variância (General Linear Model) foi realizada com o programa SPSS Package. As diferenças entre os grupos quanto aos teores de nutrientes foram significativas (P maior menor 0,05), exceto para matéria seca (MS) e hemicelulose (HC). A maior proteína bruta (PB) (40,13%) foi encontrada na variedade Sultan, enquanto o teor de óleo bruto (CO) ficou entre 21,32 e 31,01%. O conteúdo de ADF, NDF e ADL das variedades e linha de amendoim estava dentro dos intervalos de 2,32-7,91%, 4,85-9,88% e 0,43-2,62%, respectivamente. Por outro lado, a variedade Sultan teve o maior valor de celulose bruta (CC), e a variedade Cihangir foi conteve o maior valor de hemicelulose (HC). As diferenças na produção 24 horas de gás e metano entre as diferentes variedades de amendoim e linha foram consideradas não significativas. (P menor 0,05).

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Biografia do Autor

Tugay Ayasan, Osmaniye Korkut Ata University

Associate Prof. Dr., Osmaniye Korkut Ata University, Kadirli Academy of Applied Sciences, Osmaniye, Turkey

Ismail Ulger, Erciyes University Agricultural Faculty

Associate Prof. Dr., Erciyes University Agricultural Faculty, Department of Animal Science, Kayseri, Turkey.

Ayse Nuran Cil, East Mediterrenean Agricultural Research Institute

Dr., East Mediterrenean Agricultural Research Institute, Adana, Turkey

Vincenzo Tufarelli, University of Bari 'Aldo Moro

DETO - Section of Veterinary Science and Animal Production, University of Bari, Valenzano, Italy

Vito Laudadio, University of Bari 'Aldo Moro

DETO - Section of Veterinary Science and Animal Production, University of Bari, Valenzano, Italy

Valiollah Palangi, Agricultural Faculty, Ataturk University

Dr., Department of Animal Science, Agricultural Faculty, Ataturk University, Erzurum, Turkey.

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Publicado

2021-02-24

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Ayasan, T., Ulger, I., Nuran Cil, A., Tufarelli, V., Laudadio, V., & Palangi, V. (2021). Estimativa da composição química, produção de gás in vitro, energia metabolizável, energia líquida dos valores de lactação de diferentes variedades de amendoim e linha pela técnica de produção de gás in vitro Hohenheim. Semina: Ciências Agrárias, 42(2), 907–920. https://doi.org/10.5433/1679-0359.2021v42n2p907

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