Nutritive Value
Mostrando 25-36 de 216 artigos, teses e dissertações.
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25. Animal performance and sward characteristics of two cultivars of Brachiaria brizantha (BRS Paiaguás and BRS Piatã)
ABSTRACT The objective of the present study was to evaluate live weight gain per animal and per area and its relationship with the characteristics of pastures of Brachiaria brizantha cv. Paiaguás and Piatã. A randomized blocks experimental design was used, with two treatments and six replicates. The experimental area was 8.0 ha, divided into twelve paddock
R. Bras. Zootec.. Publicado em: 2016-03
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26. Chemical composition and nutritive value of hot pepper seed (Capsicum annuum) grown in Northeast Region of China
Chemical composition and nutritive value of hot pepper seeds (Capsicum annuum) grown in Northeast Region of China were investigated. The proximate analysis showed that moisture, ash, crude fat, crude protein and total dietary fiber contents were 4.48, 4.94, 23.65, 21.29 and 38.76 g/100 g, respectively. The main amino acids were glutamic acid and aspartic aci
Food Sci. Technol. Publicado em: 09/10/2015
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27. Performance and digestibility of steers fed by-product of fresh passion fruit or sorghum silage, with and without concentrate supplementation
ABSTRACTThe objective of this study was to evaluate the nutritive value of passion fruit by-product for cattle, contrasting the results with those found with sorghum silage. Four treatments were then constituted, comprising the combinations of the two roughages and the two levels of supplementation (with or without), in a completely randomized design with fo
R. Bras. Zootec.. Publicado em: 2015-09
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28. Sward structure and livestock performance in guinea grass cv: Tanzania pastures managed by rotational stocking strategies
Grazing strategy is a key element in the determination of sward structure, herbage nutritive value and animal performance. We aimed to compare the herbage characteristics and performance of livestock in pastures of Panicum maximum cv. Tanzania managed, using two rotational stocking strategies, which provided either a fixed-length rest period (FRP) of 35 days
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-12
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29. The influence of covering methods on the nutritive value of corn silage for lactating dairy cows
The objective of this study was to evaluate the effect of covering methods on the nutritive value of corn silage and performance of dairy cows. Whole-plant corn was harvested at 340 g/kg of dry matter (DM) and ensiled for 135 d in horizontal silos covered with one of the following methods: oxygen barrier film (45-µm thick) + white-on-black polyethylene film
R. Bras. Zootec.. Publicado em: 2014-09
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30. Changes in composition, antioxidant content, and antioxidant capacity of coffee pulp during the ensiling process
The objective of the present study was to determine the nutritive value, the presence of antioxidant compounds, and the antioxidant capacity of coffee pulp ensiled or non-ensiled. Dry matter (DM), crude protein (CP), ash, acid detergent fiber (ADF), neutral detergent fiber (NDF), and lignin, as well as the antioxidant compounds present in coffee pulp and the
R. Bras. Zootec.. Publicado em: 2014-09
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31. Nutritive value of Tanzania grass for dairy cows under rotational grazing
A nutritional analysis of Tanzania grass (Megathyrsus maximus Jacquin cv. Tanzânia was conducted. Pasture was managed in a rotational grazing system with a 30-day resting period, three days of paddock occupation and two grazing cycles. Ten Holstein × Zebu crossbred cows were kept within a 2-ha area divided into 11 paddocks ha-1. Cows were fed 2 kg of corn
R. Bras. Zootec.. Publicado em: 2014-08
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32. Forage yield and nutritive value of Panicum maximum genotypes in the Brazilian savannah
The narrow genetic variability of grasslands and the incidence of new biotic and abiotic stresses have motivated the selection of new Panicum maximum genotypes for use as forage for beef cattle in the Brazilian savannah. This study aimed to evaluate forage yield and nutritive value of P. maximum genotypes including 14 accessions (PM30 to PM43), four intraspe
Sci. agric. (Piracicaba, Braz.). Publicado em: 2014-02
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33. Nutritive value of diets containing inactive dry yeast for lactating Saanen goats
Twenty-four Saanen goats, 15 multiparous and nine primiparous, were distributed in a completely randomised design in a factorial arrangement (3 diets × 2 parities). The treatments were soybean meal (SB), soybean + dry yeast (SBDY), or dry yeast (DY) as a protein source in the diet, and ground corn, mineral supplement, and corn silage (400 g/kg). The study w
R. Bras. Zootec.. Publicado em: 2014-01
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34. Effects of Lactobacillus buchneri on the nutritive value of sugarcane silage for finishing beef bulls
Lactobacillus buchneri 40788 and the fibrolytic enzymes β-glucanase and xylanase were applied to chopped sugarcane to study their effects on the nutritive value of silage. Sugarcane was mechanically harvested after 14 mo of growth and treated without (control) or with L. buchneri at a theoretical application rate of 5 × 10(4) cfu/g, 1 × 10(5) cfu/g, or 1
R. Bras. Zootec.. Publicado em: 2014-01
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35. In situ rumen degradation kinetics as affected by type of pasture and date of harvest
Botanical composition affects the nutritive value and nutrient degradation kinetics of pastures. However, there is little information about pastures composed of various species. The present study was conducted to evaluate in situ degradation kinetics of dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) of a naturalized non fertilized past
Sci. agric. (Piracicaba, Braz.). Publicado em: 2013-12
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36. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional fac
Food Sci. Technol. Publicado em: 01/10/2013