EFECT OF TIME OF TREATMENT AND LEVELS OF UREA ON THE CONSERVATION OF FRESH FORAGE OF KUDZU (Pueraria phaseoloides). 1997.
An experiment was carried out with the objective of evaluating the effect of the period of treatment (TT) and level of urea (NU) on the conservation of Kudzu (Pueraria phaseoloides), using the ammoniation technique. A complete random design and a 2x4 factorial arrangement were used, with two periods of treatment (45 and 90 days), four levels of urea (2.5, 5.0, 7.5 and 10.0%, fresh basis) and four repetitions for treatment. Kudzu was harvested at 97 days of growth. The urea levels were obtained in the forage with a 65% solution in water. The treated forage was put in polyethylene black bags which were air-tight closed. Kudzu presented an initial content of dry matter (MSi), ammonia (N-NH3), crude protein (PC), neutral detergent fiber (FDN), soluble tannins (TA), N solubility in buffer of borate/phosphate (SNBF) and pepsine (SNP) and in vitro digestibility of the dry matter (DIV) of 24.0, 0.24, 14.65, 74.3, 1.80, 33.6, 71.6 and 53.7%, respectively. When bags were opened, all treatments presented a dark green color and an strong ammonia smell, except with a level of 2.5% of urea, which presented a brown red color and a weak ammonia smell. It was observed microbial damage only in two repetitions of NU = 2.5% and TT = 90 days. TT presented a significant effect on N-NH3 (P<0.001), PC (P<0.05), FDN (P<0.01) and DIV (P<0.05), with average values at 45 and 90 days of 0.49 and 0.63, 18.04 and 19.60, 75.06 and 72.62, and 49.7 and 52.0%, respectively. With respect to NU, it affected the dry matter (MSf) (P<0.001), PC (P<0.02), TA (P<0.001) and DIV (P<0.01), with average values at NU = 2.5% and NU = 10% of 26.4 and 30.0, 0.29 and 0.77, 16.24 and 20.90, 1.24 and 0.72, and 47.9 and 53.3%, respectively. The TT*NU only resulted significant (P<0.001) with TA. It is concluded that with a minimum of urea level between 2.5 and 5.0% the forage conserved adequately for 90 days; however, urea increased the values of PC and SNBF but decreased the values of SNP, TA and DIV.
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| Format: | Digital revista |
| Language: | spa |
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Instituto de Innovación Agropecuaria de Panamá
2002
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| Online Access: | http://www.revistacienciaagropecuaria.ac.pa/index.php/ciencia-agropecuaria/article/view/380 |
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| Summary: | An experiment was carried out with the objective of evaluating the effect of the period of treatment (TT) and level of urea (NU) on the conservation of Kudzu (Pueraria phaseoloides), using the ammoniation technique. A complete random design and a 2x4 factorial arrangement were used, with two periods of treatment (45 and 90 days), four levels of urea (2.5, 5.0, 7.5 and 10.0%, fresh basis) and four repetitions for treatment. Kudzu was harvested at 97 days of growth. The urea levels were obtained in the forage with a 65% solution in water. The treated forage was put in polyethylene black bags which were air-tight closed. Kudzu presented an initial content of dry matter (MSi), ammonia (N-NH3), crude protein (PC), neutral detergent fiber (FDN), soluble tannins (TA), N solubility in buffer of borate/phosphate (SNBF) and pepsine (SNP) and in vitro digestibility of the dry matter (DIV) of 24.0, 0.24, 14.65, 74.3, 1.80, 33.6, 71.6 and 53.7%, respectively. When bags were opened, all treatments presented a dark green color and an strong ammonia smell, except with a level of 2.5% of urea, which presented a brown red color and a weak ammonia smell. It was observed microbial damage only in two repetitions of NU = 2.5% and TT = 90 days. TT presented a significant effect on N-NH3 (P<0.001), PC (P<0.05), FDN (P<0.01) and DIV (P<0.05), with average values at 45 and 90 days of 0.49 and 0.63, 18.04 and 19.60, 75.06 and 72.62, and 49.7 and 52.0%, respectively. With respect to NU, it affected the dry matter (MSf) (P<0.001), PC (P<0.02), TA (P<0.001) and DIV (P<0.01), with average values at NU = 2.5% and NU = 10% of 26.4 and 30.0, 0.29 and 0.77, 16.24 and 20.90, 1.24 and 0.72, and 47.9 and 53.3%, respectively. The TT*NU only resulted significant (P<0.001) with TA. It is concluded that with a minimum of urea level between 2.5 and 5.0% the forage conserved adequately for 90 days; however, urea increased the values of PC and SNBF but decreased the values of SNP, TA and DIV. |
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