Silagens de dieta total com inclusão de coprodutos submetidas a quatro tempos de estocagem, com e sem aditivo

• Autor(a) principal: Andrade, Giovana Rodrigues Theodoro de
• Data de Publicação: 2021
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/33372; http://doi.org/10.14393/ufu.di.2021.479
• topic: alimentos alternativos; ração completa; subprodutos; valor nutricional; análise química; fracionamento proteico; CNPQ::CIENCIAS AGRARIAS

Faced to a competition with other agricultural chains and human nutrition for traditional foods, the use of alternative foods for cattle is a strategy for the sustainability and profitability of the sector. In this context, an experiment was conducted in order to evaluate the composition of total diet silages with inclusion of co-products submitted to four storage times, with and without additives. To carry out the experiment, a mixture was made with by-products from the corn processing industry and citric acid. Two beats were performed, one with inoculant (FRESHCUT® Plus) and the other without inoculant. The mixture was carried out in a forage wagon and then the diet was ensiled in bale silos (± 1,000 kg), compacted and wrapped in film. The silos were stored for 0, 15, 30 and 60 days. The experimental design was completely randomized, in a factorial arrangement 2 (with and without additive) x 4 (storage times), with 3 replications. The results showed a decrease in the OM contents with the advancement of the storage time, whereas the NDF contents showed a quadratic response. For silages without additive, the CP content increased as storage time progressed. In addition, there was a change in the protein fractions, with an increase in fraction A and a decrease in fractions B1+B2 due to storage time. Regarding the fermentation profile, with the advancement of storage time, the pH was reduced and the NH3-N increased. The use of propionic acid-based additive resulted in silages with higher pH values and a trend towards higher NH3-N contents. Thus, total diet silages made with ingredients with high moisture and inclusion of co-products from the corn industry and citric acid, storage for 15 days ensures adequate fermentation, with few changes in diet composition and aerobic stability of 240 hours. Under these conditions, the use of propionic acid-based additive does not improve the nutritive value of total diet silages.