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- W2283956087 abstract "The aim of this study was to determine the nutritional composition andin vitro digestibility of whole sugar cane without burning, burningcrop residues and processed through grinding (physical), fermentation(biological) and inclusion of additives (chemical). A completelyrandomized design with factorial arrangement of treatments 2 x 3 withthree replications was used. The factors were the type of cane (wholeand residues) and the three processes, physical, biological andchemical. To evaluate the animal response 21 weaned male Pelibuey lambswere used, with an average body weight of 20,24 ± 3,17 kg confinedselected based diets full cane without burning, field burning and wasteburned in integrated process. The results showed that the entireprocess to the types of cane increased nutritional value, proximateanalysis and cell wall fractions of crop residues and whole cane wereimproved by grinding, fermentation and additives. The content of CPincreased (P<0,05) from 2,6 to 13,2 % in the residues and 1,5 to10,9 % in the entire cane. In vitro DM digestibility increased(P<0,05) with only 68,5 % for grinding cane and 75,3 % in residues,contrary to expectations, in grounded and fermented cane treatmentsshowed an IVD of DM of 45,46 % and the integral process of 53,57 % vs53,08 % and values of 52,53 % for field residues. The response ofPelibuey lambs in weight gain, consumption and feed conversion werebehaved the same with cane-based diets entire unburned, burned andburned waste ground, fermented and additives. It is concluded that thesugarcane fields and residues ground, fermented and additives improvetheir nutritional value, but do not improve animal performance." @default.
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- W2283956087 date "2010-01-01" @default.
- W2283956087 modified "2023-09-27" @default.
- W2283956087 title "Nutritional characterization and use of cane sugar and processed waste in diets for sheep." @default.
- W2283956087 hasPublicationYear "2010" @default.
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