Cambios en nitrógeno amínico de ensilados
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Abstract
Se investigaron los cambios cuantitativos de nitrógeno amínico, como un importante parámetro de la degradación de la proteína, en ensilados a escala de laboratorio. Los experimentos se desarrollaron en la época de lluvias, desde noviembre hasta abril del año 2010, en la facultad de Agronomía de Chianga, localizada a 13 kilómetros de la ciudad de Huambo en Angola. Se mostró que el incremento de nitrógeno amínico inferior a tres veces el valor inicial puede ser considerado razonable para valorar la conservación óptima de la proteína en ensilados. El método potenciométrico que utiliza formol para la determinación del contenido de nitrógeno amínico es simple, rápido y económico. Se recomienda este análisis químico de rutina para el control de calidad en ensilados.
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