Produção de silagem com a utilização de recursos forrageiros nativos.
Regions such as the Pantanal are still lacking technologies that optimize the use of native forage resources. With the objective of evaluating two forage resources of the region, capybara grass and bocaiuva in silage production, this study evaluated the fermentation parameters and the bromatological composition of the silage of capybara grass additive with increasing levels of flour of bocaiuva. The experimental design was completely randomized, with five treatments: 0, 3, 6, 9 and 12% inclusion of bocaiuva flour and four replications. The material was chopped, mixed and compacted in experimental silos, stored for 50 days. The addition of bocaiuva flour in capybara silage increased the dry matter content and the fermentative characteristics of the silages (pH and N-NH3). Thus, the flour of bocaiuva can be used as an additive, as it provides improvement in the fermentation parameters and in the qualitative characteristics of the silages. Under the conditions of this study, the addition of 3% of bocaiuva flour in the silage of capybara grass was sufficient for better nutritional quality of the silage.
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Anais e Proceedings de eventos biblioteca |
| Language: | pt_BR pt_BR |
| Published: |
2019-10-24
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| Subjects: | Silagem, Planta Forrageira, Bocaiúva, Silage, Forage grasses, Acrocomia, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1113469 |
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| Summary: | Regions such as the Pantanal are still lacking technologies that optimize the use of native forage resources. With the objective of evaluating two forage resources of the region, capybara grass and bocaiuva in silage production, this study evaluated the fermentation parameters and the bromatological composition of the silage of capybara grass additive with increasing levels of flour of bocaiuva. The experimental design was completely randomized, with five treatments: 0, 3, 6, 9 and 12% inclusion of bocaiuva flour and four replications. The material was chopped, mixed and compacted in experimental silos, stored for 50 days. The addition of bocaiuva flour in capybara silage increased the dry matter content and the fermentative characteristics of the silages (pH and N-NH3). Thus, the flour of bocaiuva can be used as an additive, as it provides improvement in the fermentation parameters and in the qualitative characteristics of the silages. Under the conditions of this study, the addition of 3% of bocaiuva flour in the silage of capybara grass was sufficient for better nutritional quality of the silage. |
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