Winter cereals are cultivated in order to produce grain for food and feed, green forage and haylage for cattle. The objectives of this study are to assay the production and chemical characteristics bromatological of w...Winter cereals are cultivated in order to produce grain for food and feed, green forage and haylage for cattle. The objectives of this study are to assay the production and chemical characteristics bromatological of winter cereal forages. The factorial arrangement of treatments 5 × 2 （5 cultivars and two cutting heights--low 7-10 cm and 20 cm from the soil surface） harvested when the grain was at the dough stage. Genetic materials tested were rye BRS Serrano, wheat BRS Umbu and BRS Pastoreio, triticale BRS Saturno, barley BRS Aliensa and Brevis oats BRS Centauro. The experimental design was a randomized complete block design with four replications. The assay carried out to forage, BRS Centauro showed oat forage yield higher than the other genotypes. Barley BRS Aliensa stood out for DMD （dry matter digestibility） and CP （crude protein） for the two tested cutting heights. BRS Pastoreio wheat had lower NDF （neutral detergent fiber） concentration than BRS Serrano rye.展开更多
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Winter cereals are cultivated in order to produce grain for food and feed, green forage and haylage for cattle. The objectives of this study are to assay the production and chemical characteristics bromatological of winter cereal forages. The factorial arrangement of treatments 5 × 2 （5 cultivars and two cutting heights--low 7-10 cm and 20 cm from the soil surface） harvested when the grain was at the dough stage. Genetic materials tested were rye BRS Serrano, wheat BRS Umbu and BRS Pastoreio, triticale BRS Saturno, barley BRS Aliensa and Brevis oats BRS Centauro. The experimental design was a randomized complete block design with four replications. The assay carried out to forage, BRS Centauro showed oat forage yield higher than the other genotypes. Barley BRS Aliensa stood out for DMD （dry matter digestibility） and CP （crude protein） for the two tested cutting heights. BRS Pastoreio wheat had lower NDF （neutral detergent fiber） concentration than BRS Serrano rye.
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.
