Capim-elefante com e sem emurchecimento, acrescido de farelo de mandioca na produção de silagem

• Ano de defesa: 2008
• Autor(a) principal: Oliveira, Aline Cardoso
• Orientador(a): Garcia, Rasmo
• Banca de defesa: Obeid, Jose Antonio , Veloso, Cristina Mattos , Ribeiro, Karina Guimarães
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Viçosa
• Programa de Pós-Graduação: Mestrado em Zootecnia
• Departamento: Genética e Melhoramento de Animais Domésticos; Nutrição e Alimentação Animal; Pastagens e Forragicul
• País: BR
• Palavras-chave em Português: Composição química; Digestibilidade; Efluentes; Pennisetum purpureum
• Palavras-chave em Inglês: Chemical composition; Digestibility; Effluents; Pennisetum purpureum
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PASTAGEM E FORRAGICULTURA
• Link de acesso: http://locus.ufv.br/handle/123456789/5569

Two experiments were conducted, on a completely randomized design, to evaluate the nutritive value, fermentative characteristics and losses of elephant grass silage produced with and without wilting and added of cassava meal (0; 7,5; 15 e 22,5 % da MN), and to determine protein and carbohydrate fractions of silage. It were used PVC silos with 50 cm height and 10 cm diameter, fitted with a Bunsen type valve to eliminate gas produced by fermentation and sand placed in the bottom to capture effluents. In experiment I, wilting associated with cassava meal was efficient to increase dry matter (DM) content, minimize DM losses and reduce crude protein (CP), acid detergent insoluble nitrogen, neutral detergent fiber, neutral detergent fiber ash and protein free, acid detergent fiber, and celluloses contents. Cassava meal addition in elephant grass silage production caused reduction in ether extract, hemicelluloses and lignin contents and increased organic matter content, in vitro DM digestibility, and total digestible nutrients. The wilting treatment had effect only in neutral detergent insoluble nitrogen content. Relative to variables inherent to silages fermentative characteristics, pH and butyric acid presented quadratic behavior, with pH showing minimum value of 3.7 % in 15.9 % cassava meal level, in no wilting silages, value within the range considered satisfactory to obtain silage of quality. Concerning to ammonia nitrogen and acetic acid, it was observed quadratic and decreasing linear behavior for silages without and with wilting, respectively. In regard to propionic acid, it was verified a decreasing linear behavior in silages without wilting and, in wilted silages there was no effect on this variable. There was wilting and cassava meal levels effect only on silages lactic acid value, which reduced linearly. Wilting and cassava meal can be used to increase silage DM content. In experiment II, the fractions that compose total carbohydrates (TC) and CP of the silages were determined and evaluated. The regression analysis detected a linear rising of TC content as function of cassava meal addition. The association of wilting with different levels of cassava meal influenced the TC fractions (A+B1 and B2), but had no effect on nitrogen fractions (A and B1+B2). Cassava meal addition reduced linearly the TC C fraction. Silages fractions B3 and C presented significant interaction between wilting and cassava meal levels, verifying quadratic effect of B3 fraction content and decreasing linear effect of C fraction.