Perfil fermentativo de silagens mistas de Capim-Xaraés e estilosantes Campo Grande

• Autor(a) principal: Silva, Juliana Soares da
• Data de Publicação: 2014
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/5830
• topic: Plantas forrageiras; Gramíneas; Capim-xaraés; Fermentação; Estilosante; Silagem; Forage plants; Grasses; Grass xaraés; Fermentation; Estilosante; Silage; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA::PASTAGEM E FORRAGICULTURA::AVALIACAO, PRODUCAO E CONSERVACAO DE FORRAGENS

The fermentative capacity and microorganism population of Xaraes grass and Stylo Campo Grande as well as the chemical composition and fermentation profile of mixed silages of Xaraes grass and Stylo Campo Grande were evaluated in the presence and absence of a microbial inoculant. The forage was ensiled in 20-L buckets with snap-on lids fitted with a Bunsen valve to allow the escape of gases produced by the fermentation. The experiment was analyzed in a factorial scheme (2x5) in a completely randomized design using microbial inoculant and uninoculated, with increasing levels of Xaraes grass and Stylo Campo Grande (0, 25, 50, 75 and 100%) on a fresh-matter basis with three repetitions. The increasing levels of Stylo Campo Grande linearly increased the DM, CP, ADF and lignin concentrations and decreased the NDFap concentrations in the silage. The presence of the inoculant affected the DM, NDFap, ADF and lignin concentrations without beneficial effects. The ADIN concentrations and the LAB populations were not affected by the treatments. The pH and the NH3/TN and butyric acid concentrations decreased with increasing levels of Stylo. The IVDMD was affected by interaction of levels the Stylo Campo Grande and microbial inoculant. The silage was of higher quality when it contained only Stylo Campo Grande or higher proportions of this legume in mixtures with Xaraes grass. The microbial inoculant evaluated did not cause benefits in the chemical or fermentative characteristics of the silages.