Fermentation profile, aerobic stability, chemical and mineral composition of silages of mango combined with cocoa pod husk meal
2022
Gherman Garcia Leal de Araújo | Cleyton de Almeid a Araújo | Glayciane Costa Gois | André Luiz Rodrigues Magalhães | Judicael Janderson da Silva Novaes | Jéssica Maria da Conceição da Silva Rodrigues | Yuri Santa Rosa Guimarães | Alexandre Fernandes Perazzo | Thieres George Freire da Silva | Edson Mauro dos Santos | Fleming Sena Campos
The objective was to evaluate the fermentation profile, aerobic stability, chemical composition, and mineral content of silages of mango combined with cocoa pod husk meal. A completely randomized design was adopted, including four levels (65, 70, 75, and 80%) and five repetitions, totaling 20 experimental silos that were opened after 90 days of sealing. Increasing mango levels in the silages increased the dry matter recovery, total carbohydrates, and fraction B2 of carbohydrates, and reduced gas losses, dry matter, and mineral matter. The quadratic effect was found for pH, buffering capacity, potassium, boron, iron, and nitrogen fractions A and B1 + B2. Using unconventional products such as mango combined with cocoa pod husk meal for silage making can reduce the cost of food supplementation for ruminants, and the environmental contamination.
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