Avaliação dos modelos logístico bicompartimental e de Gompertz na estimativa da dinâmica de fermentação ruminal in vitro do farelo e da torta de babaçu (Orbignya martiana)

Abstract

Two mathematical models were used to evaluate gas production from the meal and pie of babassu using the semi-automated gas production technique. The logistic and Gompertz models were used and the validation parameters for both models were the residual mean square (RMS), the coefficient of determination (R2), the absolute average residual (AAR), and the graphical analysis of residues. The logistic model showed lower RMS (P<0.05) and AAR in comparison to Gompertz model. Both Gompertz and logistic models showed similar R2. The dispersion graphics showed similarity for both models and graphics analyses demonstrated that both models describe well the kinetic of gas production of dry matter. However, the bicompartimental logistic model showed the best RMS value. Logistic models are recommended to describe the kinetic of gas production from babassu foods using the semi-automated in vitro technique.