Peanut cake concentrations in massai grass silage
| Autor: | Máikal Souza Borja, Luciano S. Lima, Edgar Fs. Faria, Gleidson Gp. Carvalho, Ronaldo Lopes Oliveira, Cláudio Vdm. Ribeiro, T.M. Silva, Adriana Regina Bagaldo |
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| Jazyk: | angličtina |
| Rok vydání: | 2013 |
| Předmět: | |
| Zdroj: | Revista MVZ Cordoba, Vol 18, Iss 1 (2013) Revista MVZ Cordoba, Vol 18, Iss 1, Pp 3265-3272 (2013) Journal MVZ Cordoba; Vol 18 No 1 (2013): Revista MVZ Córdoba Volumen 18(1) Enero-Abril 2013; 3265-3272 Revista MVZ Córdoba; Vol. 18 Núm. 1 (2013): Revista MVZ Córdoba Volumen 18(1) Enero-Abril 2013; 3265-3272 Journal MVZ Cordoba; Revista MVZ Córdoba Volumen 18(1) Enero-Abril 2013; 3265-3272 Revista MVZ Córdoba; Revista MVZ Córdoba Volumen 18(1) Enero-Abril 2013; 3265-3272 |
| ISSN: | 1909-0544 0122-0268 |
| Popis: | Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter) that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage’s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics. |
| Databáze: | OpenAIRE |
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