Efecto del tratamiento químico y biológico del rastrojo de maiz sobre su fracción fibrosa

The present investigation was oriented to determine the "EFFECT OF THE CHEMICAL AND BIOLOGICAL TREATMENT OF CORN STRETCH ON ITS FIBROUS FRACTION". The samples were taken in Gonzanamá canton, the experiment was developed in the "Punzara" experimental farm of the National University of Loja, which consisted of: control T0, stubble of chopped corn; T1 stubble of chopped corn + 1.5% urea + 1.5% molasses and T2, stubble of chopped corn + 1.5% urea + 1.5% molasses + 10% ruminal inoculum. The variables evaluated were: crude and true protein; Neutral detergent fiber (FDN), acid detergent fiber (FDA), acid detergent lignin (LDA), hemicelluloses and cellulose. The treatments were fermented anaerobically for 25 days. The results obtained are: the chemical composition of the treatments did not report statistical differences and whose average values are 34.4; 2.98; 39.3 and 42.3% in dry matter, ether extract, crude fiber and nitrogen-free extract respectively. The crude protein increased with respect to the control in 70% and 80% in the treatments only with urea and urea plus ruminal content respectively and between the two no significant difference was observed. The FDA did not present statistical differences and reached an average of 39.26%. The NDF presented a difference between the control and the treatment with urea plus ruminal content, there being a decrease of 11% with respect to the control; between the control and the urea treatment there was no difference, nor between the treatments with urea and urea plus ruminal content. Hemicellulose, the highest values (P = 0.02) were observed in the stubble without treatment (T0); while the lowest ones (12.5% less than the T0) were achieved in the stubble stung with urea and ruminal content. The achieved allows to conclude that the inclusion of urea and urea plus ruminal content in the maize stubble during 25 days of fermentation, improves the nutritional content of it; increasing the level of protein and reducing the fiber level. Keywords: Stubble, Chemical and Biological Treatments, Fibrous Fraction.

• 1. Verfasser: Quizhpe Juela, Andrea Gabriela (author)
• Format: bachelorThesis
• Sprache: spa
• Veröffentlicht: 2018
• Schlagworte: RASTROJO DE MAIZ; VALOR NUTRICIONAL; FIBRA BRUTA
• Online Zugang: http://dspace.unl.edu.ec/jspui/handle/123456789/20550