SILAGE QUALITY OF CORN AND SORGHUM ADDED WITH FORAGE PEANUTS

WALKÍRIA GUIMARÃES CARVALHO; KÁTIA APARECIDA DE PINHO COSTA; PATRÍCIA SOARES EPIFANIO; ROZANA CASTRO PERIM; DANIEL AUGUSTO ALVES TEIXEIRA; LUCILENE TAVARES MEDEIROS

SILAGE QUALITY OF CORN AND SORGHUM ADDED WITH FORAGE PEANUTS

2016

Corn and sorghum are standard silage crops because of their fermentative characteristics. While corn and sorghum silages have lower crude protein (CP) contents than other crops, intercropping with legumes can increase CP content. Furthermore, one way to increase CP content is the addition of legumes to silage. Consequently, the research objective was to evaluate the fermentative and bromatological characteristics of corn (Zea mays) and sorghum (Sorghum bicolor) silages added with forage peanuts (Arachis pintoi). The experimental design was completely randomized with four replicates. The treatments consisted of corn silage, sorghum silage, forage peanut silage, corn silage with 30% forage peanut, and sorghum silage with 30% forage peanut. The results showed that the corn and sorghum added with peanut helped to improve the silage fermentative and bromatological characteristics, proving to be an efficient technique for silage quality. The forage peanut silage had lower fermentative characteristics than the corn and sorghum silages. However, the forage peanut silage had a greater CP content, which increased the protein contents of the corn and sorghum silages when intercropped with forage peanuts.

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