{"id":12337,"date":"2018-03-09T08:58:08","date_gmt":"2018-03-09T08:58:08","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-del-valor-nutritivo-aptitud-a-la-conservacion-y-caractera%c2%adsticas-fermentativas-de-subproductos-vegetales-de-invernadero-en-alimentacion-animal\/"},"modified":"2018-03-09T08:58:08","modified_gmt":"2018-03-09T08:58:08","slug":"estudio-del-valor-nutritivo-aptitud-a-la-conservacion-y-caractera%c2%adsticas-fermentativas-de-subproductos-vegetales-de-invernadero-en-alimentacion-animal","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-del-valor-nutritivo-aptitud-a-la-conservacion-y-caractera%c2%adsticas-fermentativas-de-subproductos-vegetales-de-invernadero-en-alimentacion-animal\/","title":{"rendered":"Estudio del valor nutritivo, aptitud a la conservaci\u00f3n y caracter\u00edsticas fermentativas de subproductos vegetales de invernadero en alimentaci\u00f3n animal."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Esteban Haro Mart\u00ednez <\/strong><\/h2>\n<p>Se ha realizado el an\u00e1lisis de la composici\u00f3n nutritiva de los subrproductos vegetales de invernadero (s.V.I) que mayoritariamente se generan en la provincia de almer\u00eda (tomate, pimiento, jud\u00eda, sand\u00eda, mel\u00f3n, calabac\u00edn, pepino y berenjena); el an\u00e1lisis de su aptitud te\u00f3rica a la conservaci\u00f3n mediante ensilaje (ph, capacidad amortiguadora, carbohidratos solubles); la patalabilidad de los mismso mediante su consumo por ovejas y el an\u00e1lisis de los compuestos t\u00f3xicos presentes en estos s.V.I. (Palguicidas y metales pesados).  el material vegetal de partida presenta uan elevada heterogeneidad en cuanto a su composici\u00f3n qu\u00edmica.Es similar a la de otros subrproductos agr\u00edcolas, como los de lechuga, esp\u00e1rrago, vaina de habas, etc. En comparaci\u00f3n con los forrajes naturales, los s.V.I. Muestran una mayor proproci\u00f3n de prote\u00edna y una menor cantidad de fibras. En general, ofrecen una buena aptitud para el ensilaje.Debido al elevado contenido de humedad que presentan, el presecado hasta un 35% de materia seca ha demostrado ser una t\u00e9cnica aconsejable para ayudar a la conservabilidad del material de partida.  tambi\u00e9n se estudi\u00f3 la modificaci\u00f3n del valor nutritivo (prote\u00edna bruta, extracto et\u00e9reo, fibra neutro detergente, fibra \u00e1cido detergente, lignina, cenizas, materia seca, digestabilidad in vitro) tras el ensilaje de estos subproductos, as\u00ed como el efecto de diversos tratamientos (humedad, aditivos) sobre el material ensilado. Las modificciones m\u00e1s apreciables que muestran los s.V.I. Tras el ensilaje, se refieren al aumento del contenido de fibras, a al disminuci\u00f3n del procentaje de nitr\u00f3geno proteico y al aumento del nitr\u00f3geno no proteico.  de todos los aditivos utilizados para la elaboraci\u00f3n de los ensilados, el \u00e1cido f\u00f3rmico induce la mejor conservabilidad (reduce el ph hasta valores cercanos a 4,0, disminuye la degradaci\u00f3n de las prote\u00ednas, la producci\u00f3n de amon\u00edaco y la formaci\u00f3n de \u00e1cidos ac\u00e9ticos y<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio del valor nutritivo, aptitud a la conservaci\u00f3n y caracter\u00edsticas fermentativas de subproductos vegetales de invernadero en alimentaci\u00f3n animal.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio del valor nutritivo, aptitud a la conservaci\u00f3n y caracter\u00edsticas fermentativas de subproductos vegetales de invernadero en alimentaci\u00f3n animal. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Esteban Haro Mart\u00ednez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Almer\u00eda<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 16\/07\/2001<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Guil Guerrero Jos\u00e9 Luis<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: esperanza Torija isasa <\/li>\n<li> Megias rivas M\u00aa dolores (vocal)<\/li>\n<li>Francisco Camacho ferre (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Esteban Haro Mart\u00ednez Se ha realizado el an\u00e1lisis de la composici\u00f3n nutritiva de los subrproductos vegetales [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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