Fermentation profile, aerobic stability, chemical and mineral  composition of silages of mango combined with cocoa pod husk meal

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

Fermentation profile, aerobic stability, chemical and mineral composition of silages of mango combined with cocoa pod husk meal

2022

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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