Buffel grass pre-dried as a modulator of the fermentation, nutritional and aerobic stability profile of cactus pear silage.
2023
BORGES, E. N. | ARAÚJO, C. de A. | MONTEIRO, B. S. | SILVA, A. S. | ALBUQUERQUE, L. de F. | ARAUJO, G. G. L. de | CAMPOS, F. S. | GOIS, G. C. | SOUZA, R. C. de | ARAÚJO, A. O. de | ELIZÂNGELA NUNES BORGES, UNIVASF; CLEYTON DE ALMEIDA ARAÚJO, UNIVASF; BEATRIZ SILVA MONTEIRO, Instituto Federal de Educação, Ciência e Tecnologia Baiano, Senhor do Bonfim, BA; ANTONIO SOUSA SILVA, Instituto Federal de Educação, Ciência e Tecnologia Baiano, Senhor do Bonfim, BA; LÍVIAN DE FREITAS ALBUQUERQUE, UNIVASF; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; FLEMING SENA CAMPOS, Department of Animal Science, Universidade Federal do Maranhão, Chapadinha, BA; GLAYCIANE COSTA GOIS, UNIVASF; RENILDE CORDEIRO DE SOUZA, UNIVASF; ALESSANDRA OLIVEIRA DE ARAÚJO, Instituto Federal de Educação, Ciência e Tecnologia Baiano, Senhor do Bonfim, BA.
This study aimed to evaluate fermentation losses and the fermentation profile of cactus pear silage with buffel grass predried. Five levels of inclusion of buffel grass pre-dried in cactus pear silage (0%; 15%; 25%; 35% and 45% on a dry matter basis) were evaluated with 6 replications, in a completely randomised design. After 90 storage days, silos were opened and silages were analysed. The density, effluent losses, buffering capacity, flieg index, mineral matter, organic matter, crude protein, total carbohydrates and total digestible nutrients content were quadratically influenced (P < 0.05) of the inclusion of buffel grass pre-dried in cactus pear silage. The inclusion of buffel grass predried promoted a decreasing on gas losses, maximum pH, final pH during stability and CO2 production at the three exposure times, and an increasing on dry matter recovery, temperature, pH, electrical conductivity, ammonia nitrogen, dry matter, neutral and acid detergent fibre, and hemicellulose contents in the cactus pear silages. The inclusion of up to 35% buffel grass pre-dried in cactus pear silage represents a viable strategy in the process of nutrient conservation and fermentation quality. In addition to presenting low carbon production during aerobic stability.
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