Efeito de diferentes tipos de aditivos sobre a conservacao da silagem da casca do fruto do cacaueiro
The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development.
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1989
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| Subjects: | CASCARAS DE CACAO, ENSILAJE, ADITIVO DE PIENSOS, MANIHOT ESCULENTA, PENNISETUM PURPUREUM, ENZIMAS, DIGESTIBILIDAD, BRASIL, |
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| Summary: | The effect of adding cacao husk meal (Theobroma cacao L.), aerial portion of the cassava plant (Manihot esculenta Grantz), wilted Cameroon grass (Pennisetum purpureum Schum) cv. Cameroon and of a commercial enzimatic additive was evaluated for the quality of silage of cacao husk. The pH, the dry matter and protein contents and the dry matter digestibility in vitro show that adding the cassava as well as reducing the humidity by mixing the meal improved the quality of the silage, but the incorporation of commercial enzimatic additive did not sufficiently improved the final product. An comparative treatment done with corn (Zea mays L.) -the entire plant- showed that the process of silage had a normal development. |
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