Buffel grass pre-dried as a modulator of the fermentation, nutritional and aerobic stability profile of cactus pear silage.

• Autor(a) principal: BORGES, E. N.
• Data de Publicação: 2023
• Outros Autores: ARAÚJO, C. de A., MONTEIRO, B. S., SILVA, A. S., ALBUQUERQUE, L. de F., ARAUJO, G. G. L. de, CAMPOS, F. S., GOIS, G. C., SOUZA, R. C. de, ARAÚJO, A. O. de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1154587; https://doi.org/10.1080/00288233.2023.2212173
• topic: Capacidade de memoria; Capim Buffel; Fermentação; Silagem; Palma Forrageira; Dióxido de Carbono; Composição Química; Matéria Seca; Temperatura; Silage; Pastures; Carbon dioxide; Chemical composition; Dry matter content; Silage making; Temperature

This study aimed to evaluate fermentation losses and the fermentation profile of cactus pear silage with buffel grass predried. Five levels of inclusion of buffel grass pre-dried in cactus pear silage (0%; 15%; 25%; 35% and 45% on a dry matter basis) were evaluated with 6 replications, in a completely randomised design. After 90 storage days, silos were opened and silages were analysed. The density, effluent losses, buffering capacity, flieg index, mineral matter, organic matter, crude protein, total carbohydrates and total digestible nutrients content were quadratically influenced (P < 0.05) of the inclusion of buffel grass pre-dried in cactus pear silage. The inclusion of buffel grass predried promoted a decreasing on gas losses, maximum pH, final pH during stability and CO2 production at the three exposure times, and an increasing on dry matter recovery, temperature, pH, electrical conductivity, ammonia nitrogen, dry matter, neutral and acid detergent fibre, and hemicellulose contents in the cactus pear silages. The inclusion of up to 35% buffel grass pre-dried in cactus pear silage represents a viable strategy in the process of nutrient conservation and fermentation quality. In addition to presenting low carbon production during aerobic stability.