Validação de curvas de desaparecimento in situ utilizando modelos matemáticos para incubação de farinha de peixe e farelo de algodão

Autores

DOI:

https://doi.org/10.5433/1679-0359.2020v41n6Supl2p3391

Palavras-chave:

Farinha de peixe, Farelo de algodão, Técnica in situ, Modelos matemáticos.

Resumo

Quatro modelos matemáticos foram utilizados para descrever o desaparecimento ruminal da matéria seca (MS) e proteína bruta (PB) da farinha de peixe e farelo de algodão. Os resultados da particularidade da degradabilidade da MS mostraram que todos os modelos se ajustaram bem (R2> 0,95), no entanto, considerando que valores abaixo de 0 ou acima de 100 não são biologicamente justificados na degradabilidade ruminal, eles não são aceitáveis. Os modelos I e II foram aceitos para a degradabilidade ruminal da MS da farinha de peixe e e o farelo de algodão. Apenas os modelos I e II foram adaptados com sucesso à degradabilidade de PB da farinha de peixe (R2> 0,96), e os modelos I, II e III foram aceitáveis para a degradabilidade ruminal da PB do farelo de algodão (R2> 0,98). Em termos de degradabilidade efetiva (DE) da MS e da PB, o modelo II gerou valores mais altos que os demais. Para apreciar plenamente o papel da modelagem matemática nas ciências biológicas, é necessário considerar a natureza dos alimentos que foram avaliados e revisar os tipos de modelos que podem ser construídos.

Métricas

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Biografia do Autor

Valiollah Palangi, Agricultural Faculty

Department of Animal Science, Agricultural Faculty, Ataturk University, 25240, Erzurum, Turkey.

Maghsoud Besharati, University of Tabriz

University of Tabriz, Ahar Faculty of Agriculture and Natural Resources, Department of Animal Science, 51666, Tabriz, Iran.

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Publicado

2020-11-06

Como Citar

Palangi, V., & Besharati, M. (2020). Validação de curvas de desaparecimento in situ utilizando modelos matemáticos para incubação de farinha de peixe e farelo de algodão. Semina: Ciências Agrárias, 41(6Supl2), 3391–3396. https://doi.org/10.5433/1679-0359.2020v41n6Supl2p3391

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