Efecto de la urea y el hidróxido de sodio en el mejoramiento del valor nutritivo de la taralla de maíz (Zea mays) para uso en la alimentación de rumiantes.

The present work was carried out with the purpose of evaluating the effect of urea and sodium hydroxide (NaOH) in the improvement of the nutritional value of corn tarala (Zea mays) for use in ruminant feed. Three levels of urea (3, 6 and 9%) and three levels of NaOH (1, 2 and 3%) were evaluated by nested design, with seven treatments and three repetitions. The chemical treatment was carried out for 21 days, in PVC tubes with a capacity of 1 kg. The evaluated variables were: pH, Dry matter (MS), Ash (Cz), Crude protein (PC), Raw fiber (FC), Digestibility in situ of the MS (DISMS) and Energy content (EM). The results of the chemical treatments of both urea and NaOh showed variation (P = 0.0003) in the pH, with values close to the alkalinity; the content of MS, did not present statistical difference; whereas the ashes increased (P≤0,0001) from 9.98% to 13.25%, as did the crude protein, which varied from 6.77% to 12.69%; while the crude fiber content decreased (P ≤ 0.0001) from 46.98% to 37.02%, in correspondence with the inclusion levels of urea and sodium hydroxide. The Digestibility in situ of the MS varied from 29.29% to 56.38%, causing an increase in the energy content that fluctuated from 0.77 in the control to 1.89 Mcal / kg in the treatment seven (3% of NaOH ). It is concluded that the addition of urea and sodium hydroxide allowed to improve the nutritional value of corn taralla, with a marked increase in crude protein and energy; which could facilitate its use as a supplement in the feeding of ruminants. Keywords: agricultural waste, ammonification, nutrients, digestibility, energy.

• Autor principal: Córdova Vivanco, Jorge Andrés (author)
• Format: bachelorThesis
• Idioma: spa
• Publicat: 2019
• Matèries: MAIZ; ZEA MAYS; UREA; HIDRÓXIDO DE SODIO
• Accés en línia: http://dspace.unl.edu.ec/jspui/handle/123456789/21632