Degradabilidade in situ das silagens de variedades de cana-de açúcar com aditivos

Abstract

PALAVRAS CHAVE ADICIONAISDegradabilidade efetiva. Degradabilidade potencial.ADDITIONAL KEYWORDS Effective degradability. Potential degradabilbity. RESUMOObjetivou-se com este trabalho avaliar a degradabilidade in situ da matéria seca, proteína bruta e fibra em detergente neutro das silagens de variedades de cana-de-açúcar com aditivos. A avaliação da degradabilidade foi realizada segundo um delineamento em blocos casualizados, em esquema fatorial 2 x 6 sendo duas variedades de cana (IAC 86-2480 e RB 86-7515), e cinco aditivos (ureia, NaOH, CaO, milho grão moído e Lactobacillus buchneri), mais a silagem-controle, com 3 blocos (animais). A fração solúvel e a degradabilidade efetiva da matéria seca das silagens com NaOH e CaO aumentaram. A fração solúvel e a degradabilidade efetiva da proteína bruta foram maiores nas silagens com ureia. A degradabilidade efetiva da fibra em detergente neutro das duas variedades foi maior nas silagens com NaOH e CaO. As silagens com NaOH e CaO são de melhor valor nutricional, pois apresentam maior degradabilidade efetiva da matéria seca e fibra em detergente neutro. A variedade IAC 86-2480 apresenta melhor valor nutricional em relação à RB 86-7515, devido à maior degradabilidade efetiva da matéria seca. SUMMARYThe aim of this work was to evaluate the in situ degradability of the dry matter, crude protein and neutral detergent fiber of two sugarcane varieties ensiled with additives. The evaluation of the degradability was carried out according to a random blocks design, in factorial scheme 2 x 6, being two cane varieties (IAC 86-2480 and RB 86-7515), and five additives (urea, NaOH, CaO, corn and Lactobacillus buchneri), plus the control silage, with 3 blocks (animals). The NaOH and the CaO increased the values of soluble fraction and the effective degradability of dry matter. The soluble fraction and the effective degradability of the crude protein were higher with urea. The effective degradability of the neutral detergent fiber of the two varieties was higher in the silages with NaOH and CaO. The silages treated with NaOH and CaO are the best in nutritional value, because of the highest effective degradability of dry matter and neutral detergent fiber. The IAC 86-2480 variety presents better nutritional value than RB 86-7515, due to the highest effective degradability of dry matter.

Fermentation profile and nutritional value of sesame silage compared to usual silages

“…Corn and sesame silages obtained higher values of ED of DM at passage rates of 2, 5 and 8% per hour. These results suggest a better nutritive value of these silages when compared to the other silages evaluated (Silva et al 2014).…”

“…Sesame is widely cultivated by farmers in regions of dry climate, mainly due to its ease of planting and high forage mass in produced in these environments, when compared to other agricultural crops. Usually its cultivation is mainly focussed on the extraction of vegetable oil and human consumption (Silva et al 2014), and for this reason the use of sesame for silage production may be a good option, because the animals do not eat sesame spontaneously by nature, but silage is seen to be consumed spontaneously.…”

Fermentative characteristics of sugar cane silages with additives

“…Means with an asterisk differ from the control treatment by Dunnett's test at 5% probability. Silva et al (2014) evaluated the in situ degradability of silages of the same varieties of sugar cane and additives studied in this experiment, found higher soluble fraction of dry matter silages with NaOH and CaO, which can be explained by the fact that alkalizing substances having the capacity to solubilize part of the fiber. Therefore, the increased level of lactic acid in silages with these additives may be related to an increased availability of soluble carbohydrates for fermentation.…”

Teor proteico e mineral das silagens de sorgo consorciadas com gramíneas aditivadas com ureia

“…Embora existam diversos trabalhos demonstrando o efeito benéfico da utilização de ureia sobre a qualidade bromatológica da silagem, como teores de fibra e digestibilidade do alimento (Carvalho et al 2006;Oliveira et al 2009;Pires et al 2003Pires et al 2004Reis et al 2001 a,b;Ribeiro et al 2010;Silva et al 2014;Zambom et al 2014), há escassez na literatura de estudos que demonstrem a influência desse aditivo sobre os teores de nutrientes na silagem após o processo de fermentação.…”