Chemical composition and fermentative losses of sugar cane ensilage with different Brix degrees, with or without calcium oxide
2012
Felipe Antunes Magalhães | Sebastião de Campos Valadares Filho | Gustavo Chamon de Castro Menezes | Marcelo Grossi Machado | Diego Zanetti | Douglas dos Santos Pina | Odilon Gomes Pereira | Mário Fonseca Paulino
The objective of this study was to evaluate the effect of sugar cane ensilage with different Brix degrees, with or without the addition of 0.5% of calcium oxide (lime) on the chemical composition and fermentation losses of silages. A complete random design in a 9 × 2 factorial arrangement was used. Experimental silos were used, ensilage was done every 15 days with Brix measuring, and they were opened after 30 days of fermentation. As the Brix degree of the ensiled material increased, the contents of dry matter (DM) increased and contents of ash, crude protein (CP) and fibers (neutral and acid detergent fiber corrected for proteins - NDFap and ADFap) reduced. After fermentation, DM content of the silage presented a linear increase with the Brix degree content concentration, positively correlating with content of lime, but the contents of ash, CP, EE and NDFap were linearly reduced with the Brix increase. Content of ADFap suffered linear reduction for the treated silage whereas quadratic behavior was found in the untreated silage. Production of ethanol was presented in a quadratic manner for the silages without lime, and cubically in silages with lime, according to the Brix degree. The treated or untreated silages presented an average pH of 3.98 and 3.50, respectively. Contents of acetic acid and butyric acid were not affected by the lime content and Brix degree. Untreated silages presented reduction of contents of propionic acid as the Brix degree increased. The higher the Brix degree value, the higher the total losses of dry matter in the sugar cane silages with or without treatment. The treatment of the sugar cane with 0.5% calcium oxide on the natural matter basis is effective in reducing the undesired fermentation of the ensilage material.
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