Chemical changes in sunflower silage associated with different additives

Английский. Thirty-six experimental silos arranged in a completely randomized 4 x 3 factorial design were provided to evaluate the chemical changes of sunflower silage treated with soybean hulls, sunflower crushed and urea at 14, 21 and 28 days of ensilage. The additives were based on 5% natural matter, whereas control consisted of silage with 100% sunflower plant. OM, NDIP, and MM had average rates 911.2; 86.6 and 92.9 g kg-1 of dry matter respectively. The addition of soybean hulls and sunflower crushed increased DM rates after 28 and 21 days. Urea increased nitrogen fractions and the addition of soybean hulls increased total carbohydrate content of silage by 5.1%, whereas the addition of sunflower crushed decreased the same by 2.18%. NDF, ADF and hemicellulose average rates were 625.4, 460.3 and 165.2 g kg-1 of DM. The addition of soybean hulls and sunflower crushed reduced the in vitro dry matter digestibility by 8.3 and 5.97%. The addition of 5% sunflower crushed and soybean hulls improved the nutritional value of sunflower silage and the addition of urea improved the protein rates.

португальский. Para se avaliar as alterações bromatológicas da silagem de girassol com casca de soja, torta de girassol e uréia com 14, 21 e 28 dias de ensilagem, foram confeccionados 36 silos experimentais, em delineamento inteiramente casualizado num esquema fatorial 4 x 3. Os aditivos foram adicionados, na base de matéria natural de 5%; e o controle foi a silagem de 100% da planta de girassol. Os teores de MO, PIDN e MM, apresentaram médias de 911,2; 86,6 e 92,9 g kg-1 de MS. A adição de casca de soja e torta de girassol elevou o teor de MS após 28 e 21 dias. A uréia incrementou as frações nitrogenadas e, a adição de casca de soja proporcionou aumento no teor de carboidratos totais em 5,1% e a adição de torta de girassol, redução de 2,18%. Os teores médios de FDN, FDA e hemicelulose, foram de 625,4; 460,3 e 165,2 g kg-1 de MS. A adição de casca de soja e torta de girassol reduziu a digestibilidade in vitro da MS em, 8,3 e 5,97%. A adição de 5% de torta de girassol e de casca de soja melhora o valor nutricional da silagem de girassol e a adição de uréia o perfil protéico.