Microbiological characterization, nutritional value and digestibility of black oat hay with crotalaria or corn as predecessors
2024
Leslei Caroline Santos | Marcela Abbado Neres | Mikael Neumann | Caroline Daiane Nath | Lurdes Rodrigues da Silva | André Christofoleti Ventura | André Martins de Souza
ABSTRACT: The present study assessed the influence of the preceding crop (crotalaria or corn) on the bromatological, digestibility and microbiological aspects of the EMBRAPA 139 black oat hay (Avena strigosa) cultivar. A randomized block design was used, with subplots divided according to time, whereby the preceding crop (crotalaria or corn) was allocated to the main plot and hay storage times (baling, 30, 60 and 90 days of storage) to the subplots, with five repetitions. Crotalaria as predecessor resulted in lower indigestible fiber and higher protein contents in black oat hay, both in acid detergent, as well as higher pH. Corn as the preceding crop provided better hay digestibility due to lower neutral detergent insoluble protein content and higher in vitro neutral detergent fiber digestibility. The preceding crop did not significantly affect the drying time of forage and the microorganism population.
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