RESUMO Objetivou-se com este trabalho avaliar as características nutricionais, os cortes histológicos e a digestibilidade in vitro de plantas de milho colhidas no estágio de 90 dias após o plantio. Os tratamentos compreenderam cinco tipos de milho: um híbrido AG1051 e quatro cultivares de polinização aberta, e duas estratégias de colheita: milho planta inteira e plantas de milho sem espigas. As variedades de milho utilizadas foram: Alagoano, Branquinha, São Luiz e Viçosence. Os tratamentos foram ajustados em um delineamento em blocos ao acaso com três repetições em um esquema de parcelas subdivididas, com as variedades como parcelas principais e as estratégias de colheita como subparcelas. Dentre as variedades selecionadas, as que obtiveram os maiores valores para a PB no milho sem espiga foram as cultivares Alagoano e Viçosence. Para o NDT no milho sem espiga, as variedades que obtiveram os melhores valores (P<0,05) foram o AG1051, a Branquinha e o Viçosence, obtendo estas o maior potencial forrageiro diante as outras cultivares. Para o FDN e DIVFDN no milho sem espiga, a variedade que obteve os maiores valores (P<0,05) foi a Alagoano. Pode-se concluir que, sob o ponto de vista nutricional e estágio de colheita, todas variedades estudadas no experimento podem ser usadas na alimentação de ruminantes, com ou sem espigas.
The objective of this study was to evaluate the quality of silage in the upper third of cassava levels of inclusion of cassava peel, 0, 100, 200, 300, 400 g/kg out based on natural matter (NM) with 60 days of storage on fermentative profile, aerobic stability, chemical composition and protein and carbohydrate fractionation. The material was ensiled in 15 experimental silos, the experimental design adopted was completely randomised, with five treatments and three repetitions. The inclusion of cassava peel in silage from the aerial part of the cassava promoted an increasing linear effect for dry matter content. The contents of crude protein, neutral detergent fibre and acid detergent fibre decreased linearly (P < 0.05) with the inclusion of cassava peel in the silage. The inclusion of the bark promoted an increase in carbohydrate levels. Protein and carbohydrate fractions were influenced by the addition of cassava peel, decreasing the unavailable and/or indigestible fraction (Fraction C) of proteins and carbohydrates. The inclusion of cassava peel up to the level of 400 g/kg NM in silage from the aerial part of the cassava improves the fermentation process, aerobic stability and the chemical composition of the silage, and reduces the indigestible fractions of carbohydrates and proteins.
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