Milled legume grain as urease source for the ammonization of elephant grass hay

Abstract

-The objective of this work was to evaluate the use of soybean (Glycine max), pigeon pea (Cajanus cajan), and jack bean (Canavalia ensiformis) as urease sources for elephant grass (Pennisetum purpureum) hay ammoniated with urea. The experimental design was completely randomized in a double factorial arrangement with one additional treatment: 4 urease source levels x 3 urease sources + 1 control. Chemicalbromatological analyses and carbohydrate fractionation were performed in the hay, and cumulative gas production in vitro was determined. There were interactions between urease level and source for neutral detergent fiber and acid detergent fiber, in which 1 and 2% jack bean lowered acid detergent fiber values, and 2% jack bean and 3% soybean reduced lignin content. The addition of milled legume grains reduces fiber components and increases non protein nitrogen content in elephant grass hay ammoniated with urea. Adding 4% milled soybean increases gas production in the soluble fraction.Index terms: Cajanus cajan, Canavalia ensiformis, Pennisetum purpureum, non-protein nitrogen, roughage. Grãos de leguminosas moídas como fonte de urease para amonização do feno de capim-elefanteResumo -O objetivo deste trabalho foi avaliar o efeito da inclusão de soja (Glycine max), feijão-guandu (Cajanus cajan) e feijão-de-porco (Canavalia ensiformis) como fonte de urease para feno de capim-elefante (Pennisetum purpureum) amonizado com ureia. O delineamento experimental foi inteiramente casualizado, em arranjo fatorial duplo, com um tratamento adicional: 4 níveis de fonte de urease x 3 fontes de urease + 1 controle. Realizou-se a análise química-bromatológica e o fracionamento de carboidratos no feno, e a produção cumulativa de gás in vitro foi determinada. Houve efeito da interação entre o nível e a fonte de urease para fibra em detergente neutro e fibra em detergente ácido, em que a adição de 1 e 2% de feijão-deporco resultou nos menores valores de fibra em detergente ácido, e a adição de 2% de feijão-de-porco e 3% de soja, nos menores valores de lignina. A adição de grãos moídos das leguminosas reduz os componentes da fibra e aumenta o teor de nitrogênio não proteico do feno de capim-elefante amonizado com ureia. A adição de 4% de grão de soja moído aumenta a produção de gás proveniente da fração solúvel.Termos para indexação: Cajanus cajan, Canavalia ensiformis, Pennisetum purpureum, nitrogênio não proteico, volumosos.

Nutritive value of elephant grass hay ammoniated by urea

“…Among the chemical treatments, the ammoniation with urea has stood out due to the ease of execution and accessibility to the farmer (NGUYEN et al, 2012). The ammoniation promotes higher degradation of cellulose and hemicellulose, due to the expansion of its molecules with rupture of hydrogen bonds and increased fiber hydration (MORAIS et al, 2017), furthermore, this technique leads to an increase in the crude protein content of the roughage, promoted by the addition of non-protein nitrogen derived from the urea hydrolysis (NISA et al, 2007), and increased digestibility (GARCÍA-MARTÍNEZ et al, 2009).…”

Nutritive value of Tifton 85 hay ammoniated with urea

“…There are several methods that optimize the use of low quality forages (Hassan, Nisa, Shahzad, & Sarwar, 2011), such as chemical treatments using urea, which have been used with the aim of improving the nutritional characteristics of forage (Nguyen, Wanapat, Khejornsart, & Kongmun, 2012), allowing the use of a plant harvested at advanced stages of development for use in animal feeding. In addition to the increase in the digestibility and dry matter intake (Nisa, Sarwar, Shahzad, & Hassan, 2007), the crude protein content also increases due to non-protein nitrogen (García-Martínez, Albarrán-Portillo, Castelán-Ortega, Espinoza-Ortega, & Arriaga-Jordán, 2009), caused by ammonia on the structure of the cell wall of the hay (Morais et al, 2017). Forage quality, dose of urea applied, moisture content and treatment duration are the main factors affecting the ammoniation process (Ferreira & Zanine, 2013).…”