Effect of lactobacilli inoculation on cassava (Manihot esculenta) silage: Fermentation pattern and kinetic analysis

1990 ◽  
Vol 50 (4) ◽  
pp. 467-477 ◽  
Author(s):  
Gerardo C Saucedo ◽  
Pedro B González ◽  
Sergio M Revah ◽  
Gustavo G Viniegra ◽  
Maurice Raimbault
Keyword(s):  
Kinetic Analysis ◽  
Manihot Esculenta ◽  
Silage Fermentation ◽  
Fermentation Pattern

Effects of Ensilage and Silage Fermentation Pattern on the Intake and Performance of Lactating Dairy Cows

1994 ◽  
Vol 1994 ◽  
pp. 2-2
Author(s):  
A Cushnahan ◽  
C S Mayne
Keyword(s):  
Dairy Cows ◽  
Once Daily ◽  
Lactating Dairy Cows ◽  
Silage Fermentation ◽  
Lower Protein ◽  
Fermentation Pattern ◽  
Per Se ◽  
Cow Performance ◽  
And Performance ◽  
Forage Harvester

It is generally acknowledged that lactating dairy cows offered grass silage consume less dry matter (DM) and produce less milk with a lower protein concentration than cows offered fresh pasture. However, there is little evidence to indicate whether these effects are due to the influence of ensiling per se or to differences in herbage composition. The aims of the current experiment were to evaluate the effects of ensiling per se and silage fermentation pattern on forage intake and dairy cow performance.A perennial ryegrass sward (Lolium perenne cvs Barlenna and Talbot) was divided into 4 areas (A, B, C and D) comprising one area of 6.7 ha (area A) and three areas of 0.7 ha (areas B, C and D). Each area received a total of 361 kg N, 74 kg P2O5 and 144 kg K2O/ha over the season. From 1 June 1993, herbage was harvested once daily from areas B, C and D using a double chop forage harvester and offered to dairy cows housed indoors during weeks 1, 2 and 3 respectively (Treatment G).

Condensed tannin-amended cassava silage: fermentation characteristics, degradation kinetics andin-vitrogas production with rumen liquor

2017 ◽  
Vol 156 (1) ◽  
pp. 83-91 ◽  
Author(s):  
T. V. C. Nascimento ◽  
L. R. Bezerra ◽  
D. R. Menezes ◽  
A. R. F. Lucena ◽  
M. A. Á. Queiroz ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Dry Matter ◽  
Degradation Kinetics ◽  
Condensed Tannin ◽  
Linear Increase ◽  
Gas Production ◽  
Quadratic Effect ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Upper Third

AbstractThe objective of the current research was to evaluate the fermentative characteristics of silage made with the upper third section of cassava (Manihot esculenta) plants with added condensed tannin levels of 0, 25, 50 and 75 g/kg dry matter (DM). The experimental design was a complete randomized design, with treatments arranged in a 4 × 7 factorial (tannin addition levels × days of ensiling). The loss of gas and the presence of moulds observed in the opening days had increased linearly. Fermentative characteristics were decreased by the addition of tannin. Acetic acid content showed a linear increase. Tannin levels had a quadratic effect on gas production at 28 days of ensiling. After 56 days, however, tannin levels had no significant effect on silage gas production. After 28 days of ensiling, the degradability of potentially degradable fraction ‘b’ demonstrated quadratic effect. The same occurred with the fractions ‘a’, ‘b’ which were undegradable after 56 days of ensiling. The addition of condensed tannin lengthened the fermentative stage and caused the silage to stabilize after 56 days of ensiling.

Non-invasive measurement of a fermentation pattern shift in infants during the first three months of life

2001 ◽  
Vol 120 (5) ◽  
pp. A266-A266
Author(s):  
R BUTLER ◽  
B ZACHARAKIS ◽  
D MOORE ◽  
K CRAWFORD ◽  
G DAVIDSON ◽  
...  
Keyword(s):  
Non Invasive ◽  
Fermentation Pattern ◽  
Invasive Measurement

Kinetic Aspects of the Interaction of Blood Clotting Enzymes

1965 ◽  
Vol 13 (01) ◽  
pp. 155-175 ◽  
Author(s):  
H. C Hemker ◽  
P.W Hemker ◽  
E. A Loeliger
Keyword(s):  
Kinetic Analysis ◽  
Enzyme Kinetics ◽  
Blood Clotting ◽  
Enzyme System ◽  
Enzyme Kinetic ◽  
Clotting Time ◽  
Standard Methods

SummaryApplication of the methods of enzyme-kinetic analysis to the results of clotting tests is feasible and can yield useful results. However, the standard methods of enzyme kinetics are not applicable without modifications imposed by the peculiarities of the blood-clotting enzyme system. The influence of the following complicating circumstances is calculated :1. Substrate is not present in excess.2. Only relative measures exist for concentrations of substrate or enzymes.3. Enzymes and substrates are often added together.4. Reagents are not pure.5. Clotting-time is our only measure for clotting-velocity.Formulas are deduced, which makes it possible to recognize the effect of these complications.

Paraparesia espástica por consumo crónico de mandioca silvestre (Manihot esculenta): un modelo neurotóxico de enfermedad de neurona motora

1999 ◽  
Vol 29 (07) ◽  
pp. 610
Author(s):  
Francisco Javier Carod Artal ◽  
Antonio Pedro Vargas ◽  
Mª Cristina del Negro Barroso Freitas
Keyword(s):  
Manihot Esculenta

CONCENTRADO PROTEICO OBTIDO DAS FOLHAS DE MANDIOCA (Manihot esculenta Crantz) DE TRÊS VARIEDADES COMERCIAIS.

2017 ◽  
Vol 13 (1) ◽  
Author(s):  
Izabel Aparecida Soares ◽  
Mauro Sérgio Téo ◽  
Carlise DEBASTIANI ◽  
Suzymeire BARONI ◽  
Vanessa Silva RETUCI
Keyword(s):  
Manihot Esculenta ◽  
Crude Protein ◽  
Hydrocyanic Acid ◽  
Protein Concentrate ◽  
Manihot Esculenta Crantz ◽  
White Variety ◽  
Mean Values ◽  
Randomized Design ◽  
Significant Difference ◽  
The Mean

O trabalho teve por objetivo verificar diferenças entre rendimento do concentrado proteico e proteína bruta da folha da mandioca (Manihot esculenta Crantz), obtidos a partir de três variedades comerciais: branca, cascuda e vermelha. As manivas foram plantadas seguindo o delineamento experimental inteiramente casualizado com três repetições. Nas comparações entre as variedades, considerou coletas escalonadas pós-plantio, realizadas aos 12, 14 e 16 meses. O concentrado proteico foi obtido a partir da farinha das folhas inteiras e submetido ao método de termo - coagulação ácido e a proteína bruta pelo método padrão AOAC. Os dados foram submetidos a análise de variância e comparados pelo teste de Tukey - 5% de probabilidade. Os resultados não indicaram diferença significativa entre as médias obtidas para rendimento de concentrado proteico. Para a variável porcentagem de proteína bruta a variedade Branca foi a que apresentou maior valor, com média de 46,25%, seguida pela Cascuda e Vermelha, 44,52% e 37,30%, sucessivamente. Conclui-se que outros estudos devem avaliar condições que possam influenciar no teor de proteína foliar, como clima e solo, e, avaliar os níveis de ácido cianídrico de cada variedade, indicando qual das três é a melhor para a extração do concentrado proteico das folhas. Palavras chaves: Manihot esculenta Crantz, variedades comerciais, concentrado proteico, proteína bruta. ABSTRACT: The study aimed to assess the differences between income protein concentrate, crude protein of cassava leaf (Manihot esculenta Crantz), obtained from three commercial varieties: white, red and cascuda. The cuttings were planted following the completely randomized design with three replications. Comparisons between the varieties considered after planting staggered collections, held on 12, 14 and 16 months. The protein concentrate was obtained from flour of whole sheets and subjected to the term method - acid coagulation and crude protein by AOAC standard method. The data were submitted to ANOVA and Tukey test - 5% probability. The results indicated no significant difference between the mean values obtained for protein concentrate income. For the variable percentage of crude protein White variety showed the highest, with an average of 46.25%, followed by cascuda and Red, 44.52% and 37.30%, successively. We conclude that further studies should evaluate conditions that may affect the leaf protein content, such as climate and soil, and evaluate the hydrocyanic acid levels of each variety, indicating which of the three is the best for the extraction of protein concentrate from leaves Key words: Manihot esculenta Crantz, commercial varieties, protein concentrate, crude protein.

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