Banca de QUALIFICAÇÃO: JULIANA SCHUCH PITIRINI

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : JULIANA SCHUCH PITIRINI
DATE: 28/10/2022
TIME: 14:00
LOCAL: Online plataforma Meet
TITLE:

Cassava pell silage: use of palm kernel cake as a moisture sequestering additive.

KEY WORDS:

Alternative food, Elaeis guineenses, Manihot esculenta Crantz, agro-industrial waste, by-product.

PAGES: 60
BIG AREA: Ciências Agrárias
AREA: Zootecnia
SUMMARY:

The storage of cassava peel only in a covered place and exposed to the air is a common practice in farms and feedlots, and can lead to aerobic deterioration of this material, with an increase in temperature and nutrient degradation, reducing the quality of the food that will be offered. to animals. In addition, cassava contains cyanogenic compounds in its tissues, which can lead to intoxication or death. In this sense, cassava peel silage can be a viable alternative for the reduction of hydrocyanic acid, since this technique reduces this compound by up to 65%, in addition to providing adequate preservation of the chemical composition. However, it is known that despite cassava peels having a dry matter content considered adequate for the conservation process in the form of silage, the low hygroscopicity of the fiber present in cassava root tissues can generate effluents and losses of constituents of the material. dry. Thus, cassava peel silage can conserve chemical composition in relation to the peel stored in natura and the inclusion of palm kernel cake as a moisture sequestering additive can mitigate the production of effluents, as well as the silage process can help to preserve the palm pie. The objective was to evaluate the effect of cassava peel conservation in the form of silage with levels of palm kernel cake. The present study was divided into two experiments, in the first one, a completely randomized design (DIC) was used in a 3x4 factorial scheme with 5 replications. The factors studied were: Storage method (1. Exposed to center of mass air [Internal]; 2. Exposed to top of mass air [External]; 3. Silage) and storage time (5, 15, 30 and 90 days ). After each storage time, the pH, lactic acid bacteria (BAL), enterobacteria, yeast, filamentous fungi and the chemical composition of the material studied were evaluated. In this experiment, the concentration of hydrocyanic acid in fresh cassava husks (before ensiling) and in silages at 5, 15, 30 and 90 days of storage was also evaluated. To evaluate the treatments, a regression study was used for each analyzed variable (p < 0.05), through the PROC REG of the software 9.4. There was interaction between the factors in all analyzed variables (<0.05). Lower pH values, higher LAB population, higher organic matter (OM) and non-fibrous carbohydrates (NFC) content were observed in the silages, while in the peel exposed to air, higher counts of spoilage microorganisms, higher fiber contents were observed. in neutral detergent (NDF) and mineral matter (MM). In the hydrocyanic acid content, a quadratic effect was observed (p<0.05), where the highest concentration of HCN was in the in natura cassava peel and the lowest values at 30 and 90 days. The second experiment was used in a randomized block design (CBD), the factors studied were five levels of palm kernel cake in cassava peel silages (0%, 15%, 30%, 45% and 60% in natural matter) and four storage times (5, 15, 30 and 90 days). The treatments were distributed in 5 blocks, totaling 100 experimental units. After each storage time, dry matter recovery (DMR), pH, ammonia nitrogen (N-NH₃ /TN), LAB, ), enterobacteria, yeast filamentous fungi, aerobic stability and chemical composition were evaluated. To evaluate the treatments, a regression study was used for each analyzed variable (p < 0.05), through the PROC REG of the software 9.4. An interaction effect was observed between the factors (p<0.05) for the variables pH, BAL, ), enterobacteria, yeast filamentous fungi, N-NH₃ /TN, DM and ether extract EE. In the variables OM, crude protein (CP), NDF, NFC and DRM, a linear effect was observed with the inclusion of palm kernel cake levels (p<0.05), with higher contents of MO, CP, NDF in silages that received 60 % of cake, and higher levels of CNF and RMS for cassava peel silages (0%).

BANKING MEMBERS:
Presidente - 1487106 - CRISTIAN FATURI
Externo ao Programa - 3271084 - ANDRE SANCHES DE AVILA
Externo à Instituição - ANIBAL COUTINHO DO REGO
Externo à Instituição - FELIPE NOGUEIRA DOMINGUES - UFVJM
Externo à Instituição - RICARDO LOIOLA EDVAN - UFPI