<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2020000100265</article-id>
<article-id pub-id-type="doi">10.19084/rca.18343</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Cassava peel ensiling with tomato waste submitted to dehydration: fermentative losses and chemical composition]]></article-title>
<article-title xml:lang="pt"><![CDATA[Casca de mandioca ensiladas com descarte de tomate submetido à desidratação: perdas fermentativas e composição química]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Alex A. C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Janaina L.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Rafael F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mello]]></surname>
<given-names><![CDATA[Monica S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Marcelo A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Siqueira]]></surname>
<given-names><![CDATA[Michelle C. B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Inácio]]></surname>
<given-names><![CDATA[Jonas G.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pimentel]]></surname>
<given-names><![CDATA[Adérico J. B.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Oeste da Bahia Multidisciplinar Center of Barra ]]></institution>
<addr-line><![CDATA[Barra ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal Rural de Pernambuco Animal Science Department ]]></institution>
<addr-line><![CDATA[Recife ]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>1</numero>
<fpage>265</fpage>
<lpage>277</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2020000100265&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2020000100265&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2020000100265&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The aim of this study was to evaluate the effect of different dehydration times of the tomato waste (0, 4, 24, 60 and 96 hours) added in the cassava peel silages on the density, fermentative losses, dry matter recovery, chemical composition, and sensorial quality. The material was ensiled for 60 days in polyvinyl chloride (PVC) silos. There was a linear reduction of 0.406 kg tonne-1 of fresh matter in the effluent production in the silages. A maximum dry matter (DM) loss (p&lt;0.01) of 7.00% was found with 8.10 h of dehydration of the tomato wastes. There was a quadratic behavior (p&lt;0.01) for crude protein (CP) and non-fibrous carbohydrates (NFC), with minimum content of 9% CP and maximum content of 66.0% NFC with 3.53 h and 7.35 h of dehydration of the tomato wastes, respectively. The "satisfactory" classification was observed to the silages with 4, 24 and 96 h of dehydration of tomato waste in the sensory evaluation of the characteristics associated with the conservation. Cassava peel ensiling with tomato waste submitted to dehydration time of 7.35 hours is enough to promote an adequate non-fibrous carbohydrates content, associated with lower losses in the fermentation process.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO O objetivo deste trabalho foi avaliar o efeito de diferentes tempos de desidratação do descarte de tomate (0, 4, 24, 60 e 96 horas) adicionado nas silagens de casca de mandioca sobre a densidade, perdas fermentativas, recuperação de matéria seca, composição química e qualidade sensorial. O material foi ensilado por 60 dias em silos de cloreto de polivinila (PVC). Houve redução linear de 0,406 kg ton-1 de matéria fresca na produção de efluente nas silagens. Máxima perda de matéria seca (MS) (p &lt;0,01) de 7,00% foi encontrada com 8,10 h de desidratação do descarte de tomate. Houve comportamento quadrático (p &lt;0,01) para os teores de proteína bruta (PB) e carboidratos não fibrosos (CNF), com mínimo de 9% de PB e máximo de 66,0% de CNF com 3,53 e 7,35 h de desidratação do descarte de tomate, respectivamente. A classificação "satisfatória" foi observada nas silagens com 4, 24 e 96 h de desidratação do descarte de tomate na avaliação sensorial das características associadas à conservação. A casca da mandioca ensilada com descarte de tomate submetido ao tempo de desidratação de 7,35 horas é suficiente para promover um conteúdo adequado de carboidratos não fibrosos, associado a menores perdas no processo fermentativo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[additive]]></kwd>
<kwd lng="en"><![CDATA[effluent loss]]></kwd>
<kwd lng="en"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="en"><![CDATA[silage]]></kwd>
<kwd lng="en"><![CDATA[Solanum lycopersicum]]></kwd>
<kwd lng="pt"><![CDATA[aditivo]]></kwd>
<kwd lng="pt"><![CDATA[Manihot esculenta]]></kwd>
<kwd lng="pt"><![CDATA[perdas de efluentes]]></kwd>
<kwd lng="pt"><![CDATA[silagem]]></kwd>
<kwd lng="pt"><![CDATA[Solanum lycopersicum]]></kwd>
</kwd-group>
</article-meta>
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