Bromatological quality of silage from cassava residues: fractionation of proteins and carbohydrates

• Autor(a) principal: SANTOS,Leones Costa dos
• Data de Publicação: 2020
• Outros Autores: NASCIMENTO,Willian Gonçalves do, AZEVEDO,Marcia Mourão Ramos, SILVA,Dulciene Karla de Andrade, MACEDO,Italvan Milfont, SOARES,Géssica Solanna Calado
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Brasileira de Saúde e Produção Animal
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1519-99402020000100204
• topic: additive; anaerobic fermentation; mandioculture

ABSTRACT The objective of this study was to evaluate the quality of silage in the upper third of cassava levels of inclusion of cassava peel, 0, 100, 200, 300, 400 g/kg out based on natural matter (NM) with 60 days of storage on fermentative profile, aerobic stability, chemical composition and protein and carbohydrate fractionation. The material was ensiled in 15 experimental silos, the experimental design adopted was completely randomised, with five treatments and three repetitions. The inclusion of cassava peel in silage from the aerial part of the cassava promoted an increasing linear effect for dry matter content. The contents of crude protein, neutral detergent fibre and acid detergent fibre decreased linearly (P < 0.05) with the inclusion of cassava peel in the silage. The inclusion of the bark promoted an increase in carbohydrate levels. Protein and carbohydrate fractions were influenced by the addition of cassava peel, decreasing the unavailable and/or indigestible fraction (Fraction C) of proteins and carbohydrates. The inclusion of cassava peel up to the level of 400 g/kg NM in silage from the aerial part of the cassava improves the fermentation process, aerobic stability and the chemical composition of the silage, and reduces the indigestible fractions of carbohydrates and proteins.