Fermentation profile, nutritional value and aerobic  stability of mixed elephant grass and butterfly pea silages

Crislane de Souza Silva; Aicanã Santos de Miranda; Judicael Janderson da Silva Novaes; Cleyton de Almeida Araújo; Amélia de Macedo; Janiele Santos de Araújo; Deneson Oliveira Lima; João Virgínio Emerenciano Neto; Glayciane Costa Gois; Gherman Garcia Leal de Araújo; Fleming Sena Campos

doi:10.1590/1809-6891v25e-76994E

Autores

Crislane de Souza Silva Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brazil https://orcid.org/0000-0002-5857-9591
Aicanã Santos de Miranda Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-2343-6726
Judicael Janderson da Silva Novaes Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-0813-595X
Cleyton de Almeida Araújo Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0003-3636-2890
Amélia de Macedo Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-3336-9168
Janiele Santos de Araújo Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-9215-7931
Deneson Oliveira Lima Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-7145-8890
João Virgínio Emerenciano Neto Universidade Federal do Rio Grande do Norte (UFRN), Natal, Rio Grande do Norte, Brasil https://orcid.org/0000-0003-3060-9696
Glayciane Costa Gois Universidade Federal do Vale do São Francisco (UNIVASF), Petrolina, Pernambuco, Brasil https://orcid.org/0000-0002-4624-1825
Gherman Garcia Leal de Araújo Embrapa Semiárido, Petrolina, Pernambuco, Brasil https://orcid.org/0000-0001-9605-1096
Fleming Sena Campos Universidade Federal do Maranhão (UFMA), São Luis, Maranhão, Brasil https://orcid.org/0000-0001-9027-3210

DOI:

https://doi.org/10.1590/1809-6891v25e-76994E

Resumo

Objetivou-se avaliar o efeito da inclusão de cunhã na dinâmica fermentativa, qualidade nutricional e estabilidade aeróbia de silagens mistas de capim-elefante. Níveis de cunhã (0, 20, 40, 60 e 80% na matéria natural) foram adicionados às silagens de capim-elefante. Adotou-se o delineamento inteiramente casualizado, com 5 tratamentos e 3 repetições, totalizando 15 silos experimentais, que foram abertos após 30 dias de fermentação. A inclusão de cunhã nas silagens de capim- lefante resultou em efeito quadrático para permeabilidade, densidade, pH máximo, pH final, tempo para atingir a temperatura máxima e estabilidade aeróbia (P<0,05). Níveis de inclusão de cunhã aumentaram a recuperação de matéria seca, pH, matéria seca, matéria orgânica, extrato etéreo, proteína bruta e nutrientes digestíveis totais (P<0,001) e reduziram as perdas por gases e efluentes, matéria mineral, fibra em detergente neutro, fibra em detergente ácido, hemicelulose, celulose, lignina e carboidratos totais (P<0,001). As inclusões de 40, 60 e 80% de cunhã proporcionaram aumentos de temperatura às 10, 20, 30 e 40 horas. A inclusão de cunhã em teores de até 80% reduz as perdas na fermentação, permite incremento nutricional e aumento da estabilidade aeróbica das silagens.

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