Effect of levels of sodium hydroxide on development of moulds and yeasts and nutritive value of sugar cane bagasse

摘要

Theobjectiveofthisworkwastoevaluatetheeffectoftheadditionofcrescentlevelsofsodiumhydroxide,onthedevelopmentofmushroomsandyeastsandsugarcanebagassenutritivevalue.Theexperimentaldesignwasacompletelyrandomized,withfourtreatments:T1-onlysugarcanebagasse,T2-sugarcanebagasse1,0%ofsodiumhydroxide,T3-sugarcanebagasse2,0%ofsodiumhydroxideandT4-sugarcanebagasse3,0%ofsodiumhydroxide,withbaseinthedrymatter,totalingfiverepetitionsfortreatment.Thevaluesofmoldsandyeastsinthedosesof1,0,2,0and3,0%ofsodiumhydroxidewere,1,8x103,1,5x103and1,3x103,showingtheefficiencyofsodiumhydroxideinthedecreaseofthesepat#243;genos.TherewasquadraticeffectofsodiumhydroxidelevelsofPBcontent.BehaviorwasobservedforthecontentofFDN,FDAandHEM,presentingvaluesobtainedthroughtheregressionequationinthehighestlevelof64,44,33,21and31,15%,respectively.Theusesodiumhydroxidewasefficientininhibitingthegrowthofmouldsandyeastsbesidespromotingwouldgetbetterinthequalityofthefiberofthesugarcanebagasse.