Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por eng |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/76994 |
Resumo: | The aim was to evaluate the effect of butterfly pea inclusion on the fermentation dynamics, nutritional quality and aerobic stability of mixed elephant grass silages. Butterfly pea levels (0, 20, 40, 60 and 80% on a natural matter basis) were added to elephant grass silages. A completely randomized design was adopted, with 5 treatments and 3 replications, totaling 15 experimental silos, which were opened after 30 days of fermentation. The inclusion of butterfly pea in elephant grass silages resulted in a quadratic effect for permeability, density, maximum pH, final pH, time to reach maximum temperature and aerobic stability (P<0.05). Butterfly pea inclusion levels increased dry matter recovery, pH, dry matter, organic matter, ether extract, crude protein and total digestible nutrients (P<0.001) and reduced gas and effluent losses, mineral matter, neutral detergent fiber, acid detergent fiber, hemicellulose, cellulose, lignin and total carbohydrates (P<0.001). Inclusions of 40, 60 and 80% of butterfly pea provided temperature increases at 10, 20, 30 and 40 hours. The inclusion of butterfly pea with levels of up to 80% reduces fermentation losses, allows for a nutritional increase and increase in aerobic stability of silages. |
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Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silagesPerfil fermentativo, valor nutricional e estabilidade aeróbia de silagens mistas de capim-elefante e cunhãThe aim was to evaluate the effect of butterfly pea inclusion on the fermentation dynamics, nutritional quality and aerobic stability of mixed elephant grass silages. Butterfly pea levels (0, 20, 40, 60 and 80% on a natural matter basis) were added to elephant grass silages. A completely randomized design was adopted, with 5 treatments and 3 replications, totaling 15 experimental silos, which were opened after 30 days of fermentation. The inclusion of butterfly pea in elephant grass silages resulted in a quadratic effect for permeability, density, maximum pH, final pH, time to reach maximum temperature and aerobic stability (P<0.05). Butterfly pea inclusion levels increased dry matter recovery, pH, dry matter, organic matter, ether extract, crude protein and total digestible nutrients (P<0.001) and reduced gas and effluent losses, mineral matter, neutral detergent fiber, acid detergent fiber, hemicellulose, cellulose, lignin and total carbohydrates (P<0.001). Inclusions of 40, 60 and 80% of butterfly pea provided temperature increases at 10, 20, 30 and 40 hours. The inclusion of butterfly pea with levels of up to 80% reduces fermentation losses, allows for a nutritional increase and increase in aerobic stability of silages.Objetivou-se avaliar o efeito da inclusão de cunhã na dinâmica fermentativa, qualidade nutricional e estabilidade aeróbia de silagens mistas de capim-elefante. Níveis de cunhã (0, 20, 40, 60 e 80% na matéria natural) foram adicionados às silagens de capim-elefante. Adotou-se o delineamento inteiramente casualizado, com 5 tratamentos e 3 repetições, totalizando 15 silos experimentais, que foram abertos após 30 dias de fermentação. A inclusão de cunhã nas silagens de capim- lefante resultou em efeito quadrático para permeabilidade, densidade, pH máximo, pH final, tempo para atingir a temperatura máxima e estabilidade aeróbia (P<0,05). Níveis de inclusão de cunhã aumentaram a recuperação de matéria seca, pH, matéria seca, matéria orgânica, extrato etéreo, proteína bruta e nutrientes digestíveis totais (P<0,001) e reduziram as perdas por gases e efluentes, matéria mineral, fibra em detergente neutro, fibra em detergente ácido, hemicelulose, celulose, lignina e carboidratos totais (P<0,001). As inclusões de 40, 60 e 80% de cunhã proporcionaram aumentos de temperatura às 10, 20, 30 e 40 horas. A inclusão de cunhã em teores de até 80% reduz as perdas na fermentação, permite incremento nutricional e aumento da estabilidade aeróbica das silagens. Universidade Federal de Goiás2024-03-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://revistas.ufg.br/vet/article/view/76994Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 25 (2024): Publicação continuaCiência Animal Brasileira / Brazilian Animal Science; v. 25 (2024): Publicação continua1809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporenghttps://revistas.ufg.br/vet/article/view/76994/40877https://revistas.ufg.br/vet/article/view/76994/40878Copyright (c) 2024 Ciência Animal Brasileira / Brazilian Animal Sciencehttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Crislane de Souzade Miranda, Aicanã SantosNovaes, Judicael Janderson da SilvaAraújo, Cleyton de Almeidade Macedo, Améliade Araújo, Janiele SantosLima, Deneson OliveiraNeto, João Virgínio EmerencianoGois, Glayciane CostaAraújo, Gherman Garcia Leal deCampos, Fleming Sena2024-03-11T12:26:43Zoai:ojs.revistas.ufg.br:article/76994Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:56:38.477957Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages Perfil fermentativo, valor nutricional e estabilidade aeróbia de silagens mistas de capim-elefante e cunhã |
title |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
spellingShingle |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages Silva, Crislane de Souza |
title_short |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
title_full |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
title_fullStr |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
title_full_unstemmed |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
title_sort |
Fermentation profile, nutritional value and aerobic stability of mixed elephant grass and butterfly pea silages |
author |
Silva, Crislane de Souza |
author_facet |
Silva, Crislane de Souza de Miranda, Aicanã Santos Novaes, Judicael Janderson da Silva Araújo, Cleyton de Almeida de Macedo, Amélia de Araújo, Janiele Santos Lima, Deneson Oliveira Neto, João Virgínio Emerenciano Gois, Glayciane Costa Araújo, Gherman Garcia Leal de Campos, Fleming Sena |
author_role |
author |
author2 |
de Miranda, Aicanã Santos Novaes, Judicael Janderson da Silva Araújo, Cleyton de Almeida de Macedo, Amélia de Araújo, Janiele Santos Lima, Deneson Oliveira Neto, João Virgínio Emerenciano Gois, Glayciane Costa Araújo, Gherman Garcia Leal de Campos, Fleming Sena |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Crislane de Souza de Miranda, Aicanã Santos Novaes, Judicael Janderson da Silva Araújo, Cleyton de Almeida de Macedo, Amélia de Araújo, Janiele Santos Lima, Deneson Oliveira Neto, João Virgínio Emerenciano Gois, Glayciane Costa Araújo, Gherman Garcia Leal de Campos, Fleming Sena |
description |
The aim was to evaluate the effect of butterfly pea inclusion on the fermentation dynamics, nutritional quality and aerobic stability of mixed elephant grass silages. Butterfly pea levels (0, 20, 40, 60 and 80% on a natural matter basis) were added to elephant grass silages. A completely randomized design was adopted, with 5 treatments and 3 replications, totaling 15 experimental silos, which were opened after 30 days of fermentation. The inclusion of butterfly pea in elephant grass silages resulted in a quadratic effect for permeability, density, maximum pH, final pH, time to reach maximum temperature and aerobic stability (P<0.05). Butterfly pea inclusion levels increased dry matter recovery, pH, dry matter, organic matter, ether extract, crude protein and total digestible nutrients (P<0.001) and reduced gas and effluent losses, mineral matter, neutral detergent fiber, acid detergent fiber, hemicellulose, cellulose, lignin and total carbohydrates (P<0.001). Inclusions of 40, 60 and 80% of butterfly pea provided temperature increases at 10, 20, 30 and 40 hours. The inclusion of butterfly pea with levels of up to 80% reduces fermentation losses, allows for a nutritional increase and increase in aerobic stability of silages. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-03-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/76994 |
url |
https://revistas.ufg.br/vet/article/view/76994 |
dc.language.iso.fl_str_mv |
por eng |
language |
por eng |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/76994/40877 https://revistas.ufg.br/vet/article/view/76994/40878 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2024 Ciência Animal Brasileira / Brazilian Animal Science http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2024 Ciência Animal Brasileira / Brazilian Animal Science http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 25 (2024): Publicação continua Ciência Animal Brasileira / Brazilian Animal Science; v. 25 (2024): Publicação continua 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799874791338934272 |