RESUMO
The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.
Assuntos
Animais , Carne , Gorduras , Helianthus , Ricinus , Ácidos Graxos , OvinosRESUMO
The objective of this study was to evaluate the effect of use of agroindustrial co-products in the diet of lambs on the performance and nutritional quality of meat fat. Twenty lambs were distributed into four experimental groups: control diet (C) or diets containing cottonseed (CS), sunflower meal (SFM), and castor cake (CC). During the experimental period, data on dry matter consumption (DMC) and total weight gain (TWG) were collected. After slaughter, samples of Logissimus dorsi (LD) muscle were taken for fatty acids and cholesterol analysis. Diets C and CS provided similar characteristics of fat quality and animal performance. However, SFM and CC diets tend to form isolated groups, with different fat and performance characteristics. The SFM diet results in meat with a higher saturated fatty acids and cholesterol content. The CC diet is related to improved performance characteristics and lower cholesterol content. In conclusion, the inclusion of CC in the experimental diets provided, in the proportions used in this experiment, better characteristics of animal performance and meat fat quality.(AU)
Assuntos
Animais , Carne , Gorduras , Ricinus , Ácidos Graxos , Helianthus , OvinosRESUMO
Objetivou-se avaliar a formação de mudas de tomate cv. Santa Cruz Kada (Paulista) com incorporação de compostos orgânicos em distintas proporções no substrato comercial. Empregou-se o delineamento inteiramente casualizados, com quatro repetições. Os tratamentos foram constituídos das combinações: T1-substrato comercial; T2-substrato comercial+torta de mamona 2,5%; T3-substrato comercial+torta de mamona 5,0%; T4substrato comercial+esterco de bovino 20,0%; T5-substrato comercial+esterco de bovino 25,0%; T6substrato comercial+cama de aviário 10,0% e T7substrato comercial+cama de aviário 15,0%. A mistura contendo 75% de substrato comercial com 25% de esterco de bovino possibilitou a produção de mudas de tomate de melhor qualidade.(AU)
This study aimed to evaluate the formation of tomato seedlings cv. Santa Cruz Kada (Paulista) with the merger in the commercial substrate of organic compounds in different proportions. The design was a completely randomized design, with four replications. The treatments were formed from the combination of the mixture of commercial substrate with castor cake, cattle manure and aviary bed. Regarding the treatments, which presented averages significantly superior to the other was the mixture of 25% cattle manure and 75% commercial substrate for the production of tomato seedlings.(AU)
RESUMO
Objetivou-se avaliar a formação de mudas de tomate cv. Santa Cruz Kada (Paulista) com incorporação de compostos orgânicos em distintas proporções no substrato comercial. Empregou-se o delineamento inteiramente casualizados, com quatro repetições. Os tratamentos foram constituídos das combinações: T1-substrato comercial; T2-substrato comercial+torta de mamona 2,5%; T3-substrato comercial+torta de mamona 5,0%; T4substrato comercial+esterco de bovino 20,0%; T5-substrato comercial+esterco de bovino 25,0%; T6substrato comercial+cama de aviário 10,0% e T7substrato comercial+cama de aviário 15,0%. A mistura contendo 75% de substrato comercial com 25% de esterco de bovino possibilitou a produção de mudas de tomate de melhor qualidade.
This study aimed to evaluate the formation of tomato seedlings cv. Santa Cruz Kada (Paulista) with the merger in the commercial substrate of organic compounds in different proportions. The design was a completely randomized design, with four replications. The treatments were formed from the combination of the mixture of commercial substrate with castor cake, cattle manure and aviary bed. Regarding the treatments, which presented averages significantly superior to the other was the mixture of 25% cattle manure and 75% commercial substrate for the production of tomato seedlings.
RESUMO
In this work, the enzymatic cocktail produced by Pleurotus djamor fungi extracted at pH of 4.8 and 5.3 was employed for castor cake solid-state treatment. Proximal, X-ray powder diffraction and scanning electron microscopy analysis of the pristine castor cake were carried out. First, Pleurotus djamor stain was inoculated in castor cake for the enzymatic production and the enzymatic activity was determined. The maximum enzymatic activity was identified at days 14 (65.9 UI/gss) and 11 (140.3 UI/gss) for the enzymatic cocktail obtained at pH 5.3 and 4.8, respectively. Then, the enzymatic cocktail obtained at the highest enzymatic activity days was employed directly over castor cake. Lignin was degraded throughout incubation time achieving a 47 and 45% decrease for the cocktail produced at pH 4.8 and 5.3, correspondingly. These results were corroborated by the SEM and XRD analysis where a higher porosity and xylan degradation were perceived throughout the enzymatic treatment.