Aspects related to production e storage of Tifton 85 bermudagrass hay with white oat IPR 126 and Guapa oversowing

Abstract

Structural characteristics, curve dehydration, dry matter production, chemical composition, occurrence of fungi, temperature in the storage of hay bales of Tifton 85 oversowing with long-cycle oat (IPR 126) and oats for short-cycle grains production (Guapa), were evaluated. For chemical composition, the experimental design used was randomized blocks, a split-plot overtime and 3 treatments (single Tifton 85, Tifton 85 with IPR 126 oat oversowing and Tifton 85 in association with Guapa white oat and 3 assessment periods (cutting, baling and 30 days of storage) with 5 repetitions. The dry matter production was higher in single Tifton 85 compared to associations with white oat. The largest stem diameter of guapa white oat contributed to reduce losses of water in the dehydration process, with the hay in this culture system being stored under 800 g kg -1 DM. It was found that the crude protein did not differ between cropping systems, but Tifton 85 hay showed high levels of acid detergent insoluble protein and higher levels of NDF and lignin. The occurrence of fungi was higher after storage predominating fungi of the genus Penicillium.

Microbiological characterization, nutritional value and digestibility of black oat hay with crotalaria or corn as predecessors

“…The three digestibility variables displayed decreasing linear behavior during storage. This was also reported by AMES et al (2015), who studied Tifton 85 hay and found higher IVDMD at baling than after 30 days of storage. SCHMOELLER et al…”

“…The variations in DM content from 60 to 90 days of storage can be explained by the change in climate conditions. Hay is hygroscopic, meaning it can lose and absorb moisture from the environment, influenced by relative humidity (RH%) (AMES et al, 2015).This was confirmed by the increase in environmental RH% in the last two weeks of assessment before the final collection, at 90 days of storage (Figure 1).…”