Fermentative and nutritional traits of elephantgrass silage added with increasing proportions of coffee hulls - DOI: 10.4025/actascianimsci.v25i1.2151

• Autor(a) principal: Quadros, Danilo Gusmão de
• Data de Publicação: 2008
• Outros Autores: Figueiredo, Mauro Pereira de, Nussio, Luiz Gustavo, Santos, Nelson Cardoso dos, Feitosa, José Valmir, Ferreira, Joel Queiroga
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta Scientiarum. Animal Sciences (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2151
• topic: degradabilidade ruminal; digestibilidade “in vitro” da MS; FDA; FDN; Pennisetum purpureum; 5.04.00.00-2 Zootecnia

This trial was carried out to evaluate the effects of coffee hulls inclusion (0%, 5%, 10%, 15%, and 20%; natural basis) on fermentation and nutritional traits of elephantgrass silage. A completely randomized design with four replications was used to compare treatments average, while plastic bags were used as experimental silos. Coffee hulls inclusion increased DM contents linearly and changed the fiber compounds profile. Including 10% of coffee hulls increased the contents of silage lactate and reduced acetate contents. DM digestibility and ruminal degradability of the silages decreased with the inclusion of more than 10% of coffee hulls. The amounts from 5% to 10% of coffee hulls were considered best levels to make elephantgrass silage with adequate fermentation pattern and nutritional quality.