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dc.contributor YASSEEN ELGHANDOUR, MONA MOHAMED MOHAMED
dc.contributor MOHAMED SALEM, ABDELFATTAH ZEIDAN
dc.contributor VAZQUEZ CHAGOYAN, JUAN CARLOS
dc.contributor.author ROMERO NAVARRETE, DENISSE
dc.date.accessioned 2018-02-09T16:19:10Z
dc.date.available 2018-02-09T16:19:10Z
dc.date.issued 2017-11
dc.identifier.uri http://hdl.handle.net/20.500.11799/68499
dc.description Livestock production industry suffers from increasing cost of grains and quality forages. At the same time, there are large quantities of crop residues and byproducts associated with the production of crops in the field. Such residues may have important economic and environmental impacts as feed in the diet of ruminants after upgrading their nutritive value (Kholif et al., 2014; Elghandour et al., 2016). Corn stalk and oat straw have a poor nutritional value as animal feeds due to their low nitrogen and high fiber contents (Abdel-Aziz et al., 2015; Elghandour et al., 2016). Generally, the using of the raw fibrous residues as animal feeds within the farm is limited because their high fiber content, low crude protein (CP) content, poor palatability, and low nutrient digestibility (Khattab et al., 2013; Togtokhbayar et al., 2015), which invariably lowers the efficiency of digestive utilization (Khattab et al., 2013; Rojo et al., 2015). Thus and for better utilization as feeds for ruminant animals, improving the nutritive value of these feeds before feeding to animal, using different strategies is very important. One of the most effective and safe strategies is the using of feed additives, including essential and crude oils (Hernandez et al., 2017). es
dc.description.abstract The effects of garlic oils on the environmental ruminal fermentation of two agroindustrial by - products (corn stalk, oat straw) were studied using the in vitro gas (GP) technique. Garlic oil at 0, 30, 90 and 180 mg / L of incubation medium (equal to 0, 1.2, 3.6 and 7.2 mg / g of DM substrate) was added to each. The gas volumes were recorded at 2, 4, 6, 8, 10, 12, 24, 36, 48 and 72 h of incubation. The kinetics of gas production differed in garlic oil. Garlic oil increased (P <0.05) the asymptotic GP and GP of corn stalks and oat straw. Garlic oil decreased the fermentation pH (P <0.05) of corn stalks and oat straw. It can be concluded that the application of garlic oil positively affected the ruminal fermentation of the two agroindustrial by-products as fodder feed. Garlic oil had a better environmental and sustainable effect on ruminal GP. By increasing the inclusion rate of oils, the fermentation parameters were improved; the dose of 180 mg of oil / L increased GP. es
dc.language.iso eng es
dc.publisher Universidad Autonoma del Estado de México es
dc.rights closedAccess es
dc.rights https://creativecommons.org/licenses/by-sa/4.0/ es
dc.rights closedAccess es
dc.rights https://creativecommons.org/licenses/by-sa/4.0/ es
dc.subject ACEITE DE AJO es
dc.subject BIOGÁS RUMINAL es
dc.subject SUBPRODUCTOS AGROINDUSTRIALES es
dc.title “INFLUENCIA DE LA SOSTENIBILIDAD DEL ACEITE DE AJO EN EL BIOGÁS RUMINAL DE DOS SUBPRODUCTOS AGROINDUSTRIALES” es
dc.type Tesis de Licenciatura es
dc.provenance Académica es
dc.road Dorada es
dc.organismo Medicina Veterinaria y Zootecnia es
dc.ambito Internacional es
dc.cve.CenCos 21401 es
dc.cve.progEstudios 2 es
dc.modalidad Artículo especializado para publicar en revista indizada es


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  • Título
  • “INFLUENCIA DE LA SOSTENIBILIDAD DEL ACEITE DE AJO EN EL BIOGÁS RUMINAL DE DOS SUBPRODUCTOS AGROINDUSTRIALES”
  • Autor
  • ROMERO NAVARRETE, DENISSE
  • Colaborador
  • YASSEEN ELGHANDOUR, MONA MOHAMED MOHAMED
  • MOHAMED SALEM, ABDELFATTAH ZEIDAN
  • VAZQUEZ CHAGOYAN, JUAN CARLOS
  • Fecha de publicación
  • 2017-11
  • Editor
  • Universidad Autonoma del Estado de México
  • Tipo de documento
  • Tesis de Licenciatura
  • Palabras clave
  • ACEITE DE AJO
  • BIOGÁS RUMINAL
  • SUBPRODUCTOS AGROINDUSTRIALES
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

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