1. Reposi�rio Institucional do Incaper
  2. Biblioteca Rui Tendinha
  3. Memória Técnica do Incaper
Use este identificador para citar ou linkar para este item: http://biblioteca.incaper.es.gov.br/digital/handle/item/5402
Registro completo de metadados
Campo DCValorIdioma
dc.contributor.authorMEIRELLES JUNIOR, J. R.
dc.contributor.authorOLIVEIRA, T. S. de
dc.contributor.authorSILVA, I. N. da
dc.contributor.authorMOZELLI FILHO, E. J. L.
dc.contributor.authorANICETO, E. S.
dc.contributor.authorLIMA, M. T.
dc.contributor.authorANDRADE, J. L. de S.
dc.contributor.authorSANTOS, B. A. V.
dc.contributor.otherJosé Ribeiro Meirelles Júnior, UENF; Tadeu Silva de Oliveira, UENF; Ismael Nacarati da Silva, Incaper; Elvanio José Lopes Mozelli Filho, UENF; Elon Souza Aniceto, UENF; Malony Tavares Lima, UENF; Jéssica Luizi de Souza Andrade, UENF; Breno Augusto Vaz Santos, UENF.
dc.date.accessioned2026-10-02T15:28:11Z-
dc.date.available2026-10-02T15:28:11Z-
dc.date.created2026
dc.date.issued2026-10-02
dc.identifier.other27479
dc.identifier.urihttp://biblioteca.incaper.es.gov.br/digital/handle/item/5402-
dc.descriptionThis study evaluated the effects of increasing doses of rosemary, citronella, and tea tree essential oils on fermentation characteristics, nutritional value, microbial count, losses, and aerobic stability of sorghum silage. A completely randomized design was used in a 3 × 4 factorial scheme, consisting of three essential oils (citronella, rosemary, and tea tree) and four inclusion levels: 0 (control silage without additive), 500, 1000, and 2000 mg kg&#8722;1 of fresh forage, with four replicates per treatment. The inclusion of rosemary essential oil increased crude protein content (p = 0.006), while reducing ammonia nitrogen (p = 0.029) and butyric acid concentration (p < 0.001). Increasing essential oil levels resulted in a quadratic response for silage pH (p = 0.003) and a linear decrease in lactic acid concentration (p = 0.018). Additionally, higher inclusion levels led to reduced dry matter recovery (p = 0.001) and increased lactic acid bacteria counts (p = 0.016). Regarding aerobic stability, the addition of 1000 mg kg&#8722;1 of citronella essential oil increased stability by 96 h. Essential oil treatments also influenced silage pH dynamics during aerobic exposure (p < 0.05). Overall, essential oils modified the fermentation and aerobic stability of sorghum silage. Rosemary essential oil was associated with lower NH 3-N and butyric acid concentrations, whereas higher inclusion levels increased LAB counts.
dc.description.uriCitronella.pdf
dc.language.isoen
dc.publisherFood Science & Nutrition, 2026,
dc.titleEffects of Rosemary, Citronella, and Tea Tree Essential Oils on Fermentation Characteristics and Aerobic Stability of Sorghum Silage
dc.type--
dc.ainfo.id27198
dc.ainfo.lastupdate2026-10-02
dc.ainfo.depositanteCarga Automática
dc.subject.nalthesaurusMelaleuca
dc.subject.thesagroSorgo
dc.subject.thesagroÓleo Essencial
dc.subject.thesagroCitronela
dc.subject.thesagroAlecrim
Aparece nas coleções:Memória Técnica do Incaper

Arquivos associados a este item:
Arquivo TamanhoFormato 
Citronella.pdf769,81 kBAdobe PDFVisualizar/Abrir
Mostrar registro simples do item Visualizar estatísticas


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.