CARACTERÍSTICAS DA CANA-DE-AÇÚCAR IN NATURA E HIDROLISADA COM CAL VIRGEM EM DIFERENTES TEMPOS DE ESTOCAGEM
2013
ADAUTON VILELA DE REZENDE | CARLOS HENRIQUE SILVEIRA RABELO | LUIZ PAULO ANDRADE | FLÁVIO HENRIQUE SILVEIRA RABELO | WESLEY BATISTA DOS SANTOS
Our objective was to evaluate the chemical composit ion and in vitro digestibility of dry matter of hydrolyzed sugar cane in different storage times . We conducted the trial in the Forage Sector at UN IFENAS, campus of Alfenas (MG) in 2010. The data were analy zed as completely randomized design in factorial sc heme 2 (sugar cane without lime and hydrolyzed with 1.0% of lime, basis of fresh matter) x 6 (six times of storage: 0, 24, 48, 72, 96 and 120 hours), with three replicate s. The sugar cane stored without lime showed lower dry mat- ter (DM), crude protein, neutral detergent fiber an d acid detergent fiber contents compared to hydroly zed sugar cane. However, the hydrolyzed sugar cane showed hig her contents of organic matter (OM) and total diges tible nutrients. We reported higher in vitro digestibility of DM and OM when the sugar cane was not hydrolyzed. This can be explaining by better chemical compositi on of sugar cane without lime. The storage of sugar cane without lime shows results more interesting because the chemical composition and digestibility is bett er than hydrolyzed sugar cane. So, we not recommended using lime on the sugar cane. Moreover, the sugar cane w ith- out lime can be stored until 96 hours after cut.
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