Chemical composition and fermentative losses of mixed sugarcane and pigeon pea silage

Pereira, Djalma Silva; Lana, Rogério de Paula; Carmo, Davi Lopes do; Costa, Yanna Karoline Santos da

doi:10.4025/actascianimsci.v41i1.43709

Cited by 13 publications

(11 citation statements)

References 23 publications

(29 reference statements)

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“…The pH value obtained for exclusive sugarcane silage (3.44) (Table 3) was similar to the values reported by Cardoso et al (20) and Jesus et al (21) of 3.41 and 3.39, respectively, and indicated a good fermentation quality of silages, mainly due to the relatively low contents of butyric acid and acetic and propionic acids in inoculated silages. Sugarcane silages with the addition of legumes generally have higher pH values, as observed by Pereira et al (22) in analyses of sugarcane and pigeon pea mixed silages, which were also fitted by a quadratic equation.…”

Section: Discussionmentioning

confidence: 60%

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri

et al. 2022

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There is evidence for the beneficial effects of forage peanut on the nutritive value and fermentation profile of silages; however, its effects on sugarcane silage have not been determined. The objective of the study was to evaluate the chemical composition, fermentation profile, microbial composition, and dry matter recovery (DMR) of sugarcane silage containing various amounts of forage peanut (Arachis pintoi cv. Belmonte) (0%, 25%, 50%, and 75% on a fresh matter basis), treated or untreated with Lactobacillus buchneri. A completely randomized 4 × 2 factorial design was used with three replications. The interaction between forage peanut levels and inoculant influenced the concentrations of dry matter, crude protein, neutral detergent fiber and acid detergent fiber, organic acids and ethanol, populations of lactic acid bacteria and yeast, gas and effluent losses, and DMR. Forage peanut levels had effects on dry matter, hemicellulose, acid detergent insoluble nitrogen, pH, and ammonia nitrogen. Increasing proportions of forage peanut increased the protein content and decreased the fiber content in the silage, while also reducing the production of ethanol and effluent. We recommend the inclusion of 40%–75% forage peanut in the sugarcane ensilage to improve the chemical composition and fermentation profile. Furthermore, inoculation with L. buchneri associated with forage peanut increases the concentration of antifungal acids in the silage and decreases the yeast population and ethanol production.

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Section: Discussionmentioning

confidence: 60%

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri

et al. 2022

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“…Crude protein of the silages was favored by the moringa hay, which increased linearly, providing values of CP above the minimum necessary to guarantee an adequate ruminal fermentation (7%) (Amorim et al, 2020), reinforcing the positive contributions of the presence of moringa in the silage quality. K. Santos et al (2018) and Pereira et al (2019) also observed increases in crude protein contents with the inclusion of legumes as natural additives in the composition of sugarcane silages, with average values between 26 and 108 g kg −1 and between 40.4 and 141.2 g kg −1 of crude protein, respectively. The protein content of silages was favored because moringa hay contains 175.0 g kg −1 of crude protein, a value similar to that found by M. Oliveira et al (2017); moringa leaves and stems showed crude protein contents of 230 and 90 g kg −1 , respectively.…”

Section: Discussionmentioning

confidence: 84%

Fermentative profile and nutritional composition of sugarcane silages associated with different levels of moringa hay

et al. 2022

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The objective was to evaluate the fermentative profile and nutritional composition of sugarcane silages associated with different levels of moringa (Moringa oleifera Lam.) hay (0, 10, 20, and 30% on dry matter basis). A completely randomized design was adopted, with four treatments and five repetitions, totaling 20 experimental silos that were opened after 60 d of ensiling. The increase in the levels of the moringa hay provided a linear reduction in the density (P = .0001) and butyric acid (P = .0001) and a linear increase in pH (P = .0001), Ca (P < .0001), Mg (P < .0001), and S (P < .0001) in sugarcane silages. Quadratic effect was observed for fermentative losses (P < .05), dry matter recovery (P = .0001), lactic acid (P = .0141), acetic acid (P = .0001), propionic acid (P = .0001), and ethanol production (P = .0001). Quadratic effect was verified for the chemical composition of the silages (P < .05) and for the contents of K (P < .0012), P (P < .0001), Mn (P < .0001), Na (P < .0001), Cu (P < .0003), Fe (P < .0001), and Zn (P < .0001). The inclusion of 30% of moringa hay in the sugarcane silage reduced fermentative losses and ethanol production and provided an increase in the levels of minerals, protein, and energy of the silages.

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“…The total dry weight loss during the ensiling period was determined by the difference between the weight of the initial (FMop – forage mass at opening, in kg) and final mass (FMcl – forage mass at closing, in kg) in the silos. The dry matter recovery (DMR) of the silage was estimated using the equation DMR = (DMop × 100)/DMcl, where DMop = DM content at opening; and DMcl = forage DM content at closing (Pereira et al ., 2019). Samples were taken at all silos opening times to determine the chemical composition and fermentation profile of the silages.…”

Section: Methodsmentioning

confidence: 99%

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

et al. 2020

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This study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats.

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Chemical composition and fermentative losses of mixed sugarcane and pigeon pea silage

Cited by 13 publications

References 23 publications

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri

Fermentative profile and nutritional composition of sugarcane silages associated with different levels of moringa hay

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

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