Evaluation of orange peel and corn silages with different protein additives

• Autor(a) principal: Pinto, Andréa Pereira
• Data de Publicação: 2013
• Outros Autores: Mizubuti, Ivone Yurika, Ribeiro, Edson Luiz de Azambuja, Pereira, Elzânia Sales, Bumbieres Júnior, Valter Harry, Pimentel, Patricia Guimarães, Salmazo, Rafael, Carneiro, Maria Socorro de Souza
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Semina. Ciências Agrárias (Online)
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/11788
• topic: Buffering capacity; Cotton seed meal; Lactic acid; Soybean meal; Sunflower meal; Urea.; Ácido lático; Capacidade tampão; Farelo de algodão; Farelo de girassol; Farelo de soja; Uréia.

Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished: pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source.