Naslov
Effect of the Regrowth Age on the Chemical Composition, Digestibility and Polyphenol Content of Jatropha Curcas

Autori
Verdecia Acosta, Danis Manuel ; Torres, Emma ; Sánchez, AR ; Álvarez-Perdomo, Guido Rodolfo ; Herrera, Rafael S ; Ramirez, Jorge Luis ; Paumier, Maidelin ; Bodas, R ; Giraldez, F Javier ; Grizelj, Juraj ; Lopez, S

Izvornik
Current Investigations in Agriculture and Current Research (2637-4676) 8 (2019), 1; 1033-1037

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
regrowth age ; chemical composition ; digestibility ; polyphenol

Sažetak
The present work was developed with the objective of evaluating the effect of the regrowth age on the chemical composition, digestibility and polyphenol content of the Jatropha curcas in an area of Cauto Valley. Was used piece of ground of Jatropha curcaswith two years of establishment. A randomized block design with six replicas was used. The treatments were regrowth ages of60, 120 and 180 days. At the beginning of each seasonal period a homogeneity cut was made at 1 m above the ground level. Fromthere the sampling was carried out in 10 random plants eliminating the edge effect in an area of 0.5 ha, according to the treatments.The chemical composition of Jatropha curcas the dry matter content, DNF, ADF, ADL, increase with age with its best results at 180 days with 28.82 ; 51.53 ; 33.44 and 20.22 % ; while the CP and cellular content decrease with its highest results at 60 days 27.78 and58.79 %. The minerals showed a very variable behavior. The highest energy contribution and digestibility percentage at 60 days of age with a decrease of 11.04 ; 7.40 ; 8.90 % ; 1.58 and 1.11 MJ / kg. Polyphenolic compounds increase with age with the best results at180 days of age with 11.26, 21.10, 113.93, 111.49 and 2.46 g / Kg, respectively ; for total tannins, total phenols, TCT, TBCT and FTC. The results of the present investigation evidenced the marked effect of climatic factors and age on the quality of the Jatropha curcas, as the maturity of the forage progressed, its nutritional contribution decreased with a decrease in the CP, the nutrient content, digestibility and energy, as well as an increase in the fibrous fraction and the content of polyphenolic compounds.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA