Hidrólise enzimática de capimmaralfalfa (Pennisetum sp) submetida a extrusão úmida
Publicado 2021-05-26
Palavras-chave
- Bagaço,
- Biomassa,
- Deslignificação,
- Fibra,
- In vitro
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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Resumo
Foi avaliado o efeito da extrusão do capim maralfalfa (Pennisetum sp) na composição química da parede celular e a digestibilidade in vitro da matéria seca e da fibra em detergente neutro. Sete amostras (10,0 kg/amostra) foram coletadas do mesmo lote, com 51 dias de recrescimento, e picadas 2 cm. Três deles, tomados ao acaso, foram processados frescos em uma extrusora de rosca cônica girando a 1050 rpm e com saída de 3 mm, enquanto os outros quatro foram no mesmo equipamento com saída de 1 mm. Nas amostras do capim fresco e dos bagaços da extrusão, foram determinados o teor de fibra em detergente neutro, fibra em detergente ácido, lignina em detergente ácido, digestibilidade in vitro da
matéria seca e fibra em detergente neutro. O teste T de Student foi aplicado para analisar o efeito do tipo de tratamento, tanto entre eles como em relação ao capim fresco. Os resultados indicam que, em relação ao capim fresco, a extrusão gerou um bagaço com alto teor de fibra em detergente neutro, aumentou a digestibilidade in vitro da matéria seca em 8,81% e a da fibra em detergente neutro em 20,6%, mas não diferiu devido ao tamanho da saída da extrusora (p<0,1). Conclui-se que o processo de extrusão aplicado ao capim-maralfalfa neste experimento melhora a digestibilidade da matéria seca e da fibra em detergente neutro.
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Referências
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