Calorimetry, physicochemical characteristics and nitrogen release from extruded urea

Abstract Our hypothesis was that extrusion of urea associated with corn may reduce N solubilization and increase the nutritional quality of this food for ruminants. We aimed to physically and chemically characterize a corn and urea mixture before and after the extrusion process. It was evaluated mor...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Noemila Debora Kozerski, Luís Carlos Vinhas Ítavo, Camila Celeste Brandão Ferreira Ítavo, Gelson dos Santos Difante, Alexandre Menezes Dias, Lincoln Carlos Silva de Oliveira, Elias Nogueira de Aguiar, Alexandre Guimarães Inácio, Antonio Leandro Chaves Gurgel, Geraldo Tadeu dos Santos
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/9ab38a38ed624b6691e61b7b86448dc3
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:9ab38a38ed624b6691e61b7b86448dc3
record_format	dspace
spelling	oai:doaj.org-article:9ab38a38ed624b6691e61b7b86448dc32021-12-02T18:33:51ZCalorimetry, physicochemical characteristics and nitrogen release from extruded urea10.1038/s41598-021-97886-02045-2322https://doaj.org/article/9ab38a38ed624b6691e61b7b86448dc32021-09-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-97886-0https://doaj.org/toc/2045-2322Abstract Our hypothesis was that extrusion of urea associated with corn may reduce N solubilization and increase the nutritional quality of this food for ruminants. We aimed to physically and chemically characterize a corn and urea mixture before and after the extrusion process. It was evaluated morphological differences by scanning electron microscopy, nitrogen solubilization, and compound mass loss by thermogravimetry. In scanning electron microscopy, extruded urea showed agglomerated and defined structures, with changes in the morphology of starch granules and urea crystals, differing from the arrangement of the corn and urea mixture. The extruded urea maintained a constant nitrogen release pattern for up to 360 min. In thermogravimetry, extruded urea presented a higher temperature to initiate mass loss, that is, the disappearance of the material with increasing temperature, but the mass loss was lower when compared to the first event of the corn and urea mixture. In conclusion the process of extrusion of urea with corn modifies the original structures of these ingredients and controls the release of nitrogen from the urea, maintaining in its formation an energy source optimizing the use of nitrogen by ruminal bacteria, because the more synchronized the release of starch (energy) and nitrogen, the better the use by ruminal microorganisms.Noemila Debora KozerskiLuís Carlos Vinhas ÍtavoCamila Celeste Brandão Ferreira ÍtavoGelson dos Santos DifanteAlexandre Menezes DiasLincoln Carlos Silva de OliveiraElias Nogueira de AguiarAlexandre Guimarães InácioAntonio Leandro Chaves GurgelGeraldo Tadeu dos SantosNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-7 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Noemila Debora Kozerski Luís Carlos Vinhas Ítavo Camila Celeste Brandão Ferreira Ítavo Gelson dos Santos Difante Alexandre Menezes Dias Lincoln Carlos Silva de Oliveira Elias Nogueira de Aguiar Alexandre Guimarães Inácio Antonio Leandro Chaves Gurgel Geraldo Tadeu dos Santos Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
description	Abstract Our hypothesis was that extrusion of urea associated with corn may reduce N solubilization and increase the nutritional quality of this food for ruminants. We aimed to physically and chemically characterize a corn and urea mixture before and after the extrusion process. It was evaluated morphological differences by scanning electron microscopy, nitrogen solubilization, and compound mass loss by thermogravimetry. In scanning electron microscopy, extruded urea showed agglomerated and defined structures, with changes in the morphology of starch granules and urea crystals, differing from the arrangement of the corn and urea mixture. The extruded urea maintained a constant nitrogen release pattern for up to 360 min. In thermogravimetry, extruded urea presented a higher temperature to initiate mass loss, that is, the disappearance of the material with increasing temperature, but the mass loss was lower when compared to the first event of the corn and urea mixture. In conclusion the process of extrusion of urea with corn modifies the original structures of these ingredients and controls the release of nitrogen from the urea, maintaining in its formation an energy source optimizing the use of nitrogen by ruminal bacteria, because the more synchronized the release of starch (energy) and nitrogen, the better the use by ruminal microorganisms.
format	article
author	Noemila Debora Kozerski Luís Carlos Vinhas Ítavo Camila Celeste Brandão Ferreira Ítavo Gelson dos Santos Difante Alexandre Menezes Dias Lincoln Carlos Silva de Oliveira Elias Nogueira de Aguiar Alexandre Guimarães Inácio Antonio Leandro Chaves Gurgel Geraldo Tadeu dos Santos
author_facet	Noemila Debora Kozerski Luís Carlos Vinhas Ítavo Camila Celeste Brandão Ferreira Ítavo Gelson dos Santos Difante Alexandre Menezes Dias Lincoln Carlos Silva de Oliveira Elias Nogueira de Aguiar Alexandre Guimarães Inácio Antonio Leandro Chaves Gurgel Geraldo Tadeu dos Santos
author_sort	Noemila Debora Kozerski
title	Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
title_short	Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
title_full	Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
title_fullStr	Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
title_full_unstemmed	Calorimetry, physicochemical characteristics and nitrogen release from extruded urea
title_sort	calorimetry, physicochemical characteristics and nitrogen release from extruded urea
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/9ab38a38ed624b6691e61b7b86448dc3
work_keys_str_mv	AT noemiladeborakozerski calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT luiscarlosvinhasitavo calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT camilacelestebrandaoferreiraitavo calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT gelsondossantosdifante calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT alexandremenezesdias calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT lincolncarlossilvadeoliveira calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT eliasnogueiradeaguiar calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT alexandreguimaraesinacio calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT antonioleandrochavesgurgel calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea AT geraldotadeudossantos calorimetryphysicochemicalcharacteristicsandnitrogenreleasefromextrudedurea
_version_	1718377935194292224

Calorimetry, physicochemical characteristics and nitrogen release from extruded urea

Ejemplares similares