Chemical composition and fermentation characteristics of maize silage with citrus pulp

• Autor(a) principal: SOUZA,Amelina de Oliveira
• Data de Publicação: 2022
• Outros Autores: TAVEIRA,José Henrique da Silva, SANTOS,Alessandro José Marques, FERNANDES,Patrick Bezerra, COSTA,Kátia Aparecida de Pinho, COSTA,Carolina Marques, GURGEL,Antonio Leandro Chaves, SILVA,Ana Carolina Gomes, COSTA,João Victor Campos Pinho
• 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=S1519-99402022000100202
• topic: Agribusiness; co-product; crude protein; fermentation parameters; mixed silage

ABSTRACT The objective of this study was to evaluate the effects of including citrus pulp in maize silage on chemical composition and fermentation parameters. The experimental design was fully randomized with four replicates. Maize silage consisting of 0–50% citrus pulp was produced and analyzed. The pH linearly decreased with the increased inclusion of citrus pulp (3.49 at 50% citrus pulp), which is far below what is considered adequate (3.8–4.2). However, not all fermentation parameters were compromised. At 33% citrus pulp, we estimated 30.82 g/kg total nitrogen. At 49% citrus pulp, we estimated 95.16 g/kg of crude protein. At 21% and 22% citrus pulp, we estimated 549.89 g/kg of neutral detergent fiber and 678.11 g/kg of total digestible nutrients, respectively. Therefore, we conclude that the inclusion of up to 30% citrus pulp improves the complete chemical composition of maize silage owing to the reduction in structural carbohydrate values and increases in total digestible nutrient and protein content.