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dc.contributor.authorSánchez, Yoandris Pascual-
dc.contributor.authorBetancur Hurtado, Cesar-
dc.contributor.authorBotello León, Aroldo-
dc.contributor.authorPérez Corría, Kirenia-
dc.contributor.authorRuiz Corrales, Cristina-
dc.contributor.authorMartínez Aguilar, Yordan-
dc.identifier.citationSánchez, Y. P. y otros. (2019). Ensilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.). Ciencia y Agricultura, 16(1), 3-16. DOI:
dc.description1 recurso en línea (Páginas 3-16).spa
dc.description.abstractThe 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.eng
dc.description.abstractSe 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
dc.publisherUniversidad Pedagógica y Tecnológica de Colombiaspa
dc.rightsCopyright (c) 2019 Universidad Pedagógica y Tecnológica de Colombiaspa
dc.titleEnsilability and chemical composition of silages made with different mixtures of noni (Morinda citrifolia L.)spa
dc.title.alternativeEnsilabilidad y composición química de ensilajes elaborados con diferentes mezclas de noni (Morinda citrifolia L.)eng
dc.typeArtículo de revistaspa
dc.description.notesBibliografía: páginas
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dc.rights.creativecommonsAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)spa
dc.subject.armarcEnsilaje de noni-
dc.subject.armarcNoni como alimento para animales-
dc.subject.armarcPlantas forrajeras-
dc.subject.armarcNoni: Morinda citrifoliaspa
dc.subject.proposalConservación de alimentospa
dc.relation.ispartofjournalRevista Ciencia y Agricultura;Volumen 16, número 1 (Enero-Abril 2019)spa
Appears in Collections:Revista Ciencia y Agricultura

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