Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses
| Autor: | Diego Lucas Soares de Jesus, João Paulo Sampaio Rigueira, Flávio Pinto Monção, Vicente Ribeiro Rocha Júnior, Ariadne Freitas Silva, Marielly Maria Almeida Moura, Jucineia Fernandes Souza, Alexandre Soares do Santos, Marcos Felipe Pereira da Silva, Otton Souza Silvestre |
|---|---|
| Jazyk: | English<br />Portuguese |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Semina: Ciências Agrárias, Vol 43, Iss 6 (2022) |
| Druh dokumentu: | article |
| ISSN: | 1679-0359 1676-546X |
| DOI: | 10.5433/1679-0359.2022v43n6p2595 |
| Popis: | This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|