Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)
The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were...
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| Format: | Online |
| Language: | eng |
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Universidad Pedagógica y Tecnológica de Colombia
2019
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802 |
| _version_ | 1801706475509252096 |
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| author | Sánchez, Yoandris Pascual Betancur-Hurtado, Cesar Botello-León, Aroldo Pérez-Corría, Kirenia Ruiz-Corrales, Cristina Martínez-Aguilar, Yordan |
| author_facet | Sánchez, Yoandris Pascual Betancur-Hurtado, Cesar Botello-León, Aroldo Pérez-Corría, Kirenia Ruiz-Corrales, Cristina Martínez-Aguilar, Yordan |
| author_sort | Sánchez, Yoandris Pascual |
| collection | OJS |
| description | The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were determined. Correlations between the parameters of quality, chemical composition and the fruit levels in the mixture were made and adjusted the same one to polynomial equations. A higher inclusion of fruits with both fresh and pre-wilted foliage of noni decreases the pH and NH3-N Nt-1 in the silage. In addition, the increase in the level of fruit increased the concentration of water soluble carbohydrates (WSC) and the ratio of WSC/PC. Moreover, the pre-wilted foliage increased the dry matter (DM) content and its combination with fruit levels between 30 to 40% decreased the fibrous compounds and crude protein (CP) concentration in the silage. According to a cubic model used, the pre-wilted foliage and fruit proportions showed a higher R2 for DM, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent-lignin (ADL) and cellulose, while CP and hemicelluloses were higher in the fresh plant material. The results showed that the pre-withered process (foliage) and inclusion levels of 30 and 40% of fruits in the mixture improved the quality of the silage intended for animals. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-8802 |
| institution | Revista Ciencia y Agricultura |
| language | eng |
| publishDate | 2019 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-88022021-07-12T04:48:01Z Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) Ensilabilidad y composición química de ensilajes elaborados con diferentes mezclas de noni (Morinda citrifolia L.) Sánchez, Yoandris Pascual Betancur-Hurtado, Cesar Botello-León, Aroldo Pérez-Corría, Kirenia Ruiz-Corrales, Cristina Martínez-Aguilar, Yordan fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado noni The ensilability and chemical composition of silages made with different proportions (100:0; 90:10; 80:20; 70:30; 60:40 and 50:50%) of foliage (fresh and pre-wilted) and noni fruit (fresh) was evaluated. Some fermentative patterns of the original forages and the chemical content of the silages were determined. Correlations between the parameters of quality, chemical composition and the fruit levels in the mixture were made and adjusted the same one to polynomial equations. A higher inclusion of fruits with both fresh and pre-wilted foliage of noni decreases the pH and NH3-N Nt-1 in the silage. In addition, the increase in the level of fruit increased the concentration of water soluble carbohydrates (WSC) and the ratio of WSC/PC. Moreover, the pre-wilted foliage increased the dry matter (DM) content and its combination with fruit levels between 30 to 40% decreased the fibrous compounds and crude protein (CP) concentration in the silage. According to a cubic model used, the pre-wilted foliage and fruit proportions showed a higher R2 for DM, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent-lignin (ADL) and cellulose, while CP and hemicelluloses were higher in the fresh plant material. The results showed that the pre-withered process (foliage) and inclusion levels of 30 and 40% of fruits in the mixture improved the quality of the silage intended for animals. Se evaluó la ensilabilidad y la composición química de ensilajes elaborados con diferentes proporciones (100: 0; 90:10; 80:20; 70:30; 60:40 y 50: 50%) de follaje (fresco y presecado) y la fruta de noni (fresca). Se determinaron algunos patrones de fermentación de los forrajes originales y el contenido químico de los ensilajes. Se hicieron correlaciones entre los parámetros de calidad, la composición química y los niveles de fruta en la mezcla y se ajustaron a ecuaciones polinomiales. Una mayor inclusión de frutas con follaje fresco y pre-secado de noni, disminuyó el pH y el NH3-N Nt-1 en el ensilaje. Además, en incremento en el nivel de fruta aumentó la concentración de carbohidratos solubles en agua (CSA) y la relación de CSA/PB. También, el follaje pre-secado aumentó el contenido de materia seca (MS) y su combinación con niveles de fruta entre 30 a 40%, disminuyó los compuestos fibrosos y la concentración de proteína bruta (PB) en el ensilaje. Según un modelo cúbico utilizado, las proporciones de follaje y frutos previamente presecado, mostraron un R2 mayor para MS, fibra detergente neutra (FDN), fibra detergente ácida (FDA), lignina ácido detergente (LAD) y celulosa, mientras que PB y hemicelulosa, fueron superiores en el material vegetal fresco. Los resultados mostraron que el proceso pre-secado (follaje) y los niveles de inclusión de 30 y 40% de las frutas en la mezcla, mejoraron la calidad del ensilaje destinado a los animales. Universidad Pedagógica y Tecnológica de Colombia 2019-01-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion research investigación application/pdf application/xml https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802 10.19053/01228420.v16.n1.2019.8802 Ciencia y Agricultura; Vol. 16 No. 1 (2019); 3-16 Ciencia y Agricultura; Vol. 16 Núm. 1 (2019); 3-16 2539-0899 eng https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802/7292 https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802/7472 https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802/7552 N.A. N.A. |
| spellingShingle | fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado noni Sánchez, Yoandris Pascual Betancur-Hurtado, Cesar Botello-León, Aroldo Pérez-Corría, Kirenia Ruiz-Corrales, Cristina Martínez-Aguilar, Yordan Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title | Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title_alt | Ensilabilidad y composición química de ensilajes elaborados con diferentes mezclas de noni (Morinda citrifolia L.) |
| title_full | Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title_fullStr | Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title_full_unstemmed | Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title_short | Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.) |
| title_sort | ensilability and chemical composition of silages made with different mixtures of noni morinda citrifolia l |
| topic | fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado noni |
| topic_facet | fermentation foliage food preservation fruit noni wilted conservación de alimento fermentación follaje fruta secado noni |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/8802 |
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