Silage is aimed at conservation of green fodder, with minimal losses and that this kind of food, does not occur formation of toxic compounds for animals. Practical aspects become important when control ＂in loco＂, re...Silage is aimed at conservation of green fodder, with minimal losses and that this kind of food, does not occur formation of toxic compounds for animals. Practical aspects become important when control ＂in loco＂, reflects management practiced in the property. There are different sensory evaluation techniques. The objective of this work was to study the applicability of the German system, now used in sensory evaluation of winter cereals （wheat silage and haylage oats）. For quantitative analysis of silage （pH） that was used potentiometer. In determining the qualitative analysis was used German method adapted. Relating them to sensory characteristics such as smell, texture and color of the fodder saved by assigning a score to each sensory： a ＂key＂ predetermined quality identification. For multiple comparisons for film types tested in oat silages BRS Centauro, the results show that the qualitative sensory attributes evaluated by rating corresponded to the quantitative attributes （pH） evaluated, with no difference. For multiple comparisons in the silages, for all test loads in both wheat genotypes results showed no difference between the qualitative evaluation （sensory） and quantitative.展开更多
文摘Silage is aimed at conservation of green fodder, with minimal losses and that this kind of food, does not occur formation of toxic compounds for animals. Practical aspects become important when control ＂in loco＂, reflects management practiced in the property. There are different sensory evaluation techniques. The objective of this work was to study the applicability of the German system, now used in sensory evaluation of winter cereals （wheat silage and haylage oats）. For quantitative analysis of silage （pH） that was used potentiometer. In determining the qualitative analysis was used German method adapted. Relating them to sensory characteristics such as smell, texture and color of the fodder saved by assigning a score to each sensory： a ＂key＂ predetermined quality identification. For multiple comparisons for film types tested in oat silages BRS Centauro, the results show that the qualitative sensory attributes evaluated by rating corresponded to the quantitative attributes （pH） evaluated, with no difference. For multiple comparisons in the silages, for all test loads in both wheat genotypes results showed no difference between the qualitative evaluation （sensory） and quantitative.
