Evaluation of orange peel and corn silages with different protein additives / Avaliações das silagens de bagaço de laranja e de milho com diferentes aditivos protéicos
Pereira Pinto, Andréa; Yurika Mizubuti, Ivone; Luiz de Azambuja Ribeiro, Edson; Sales Pereira, Elzânia; Harry Bumbieres Júnior, Valter; Guimarães Pimentel, Patricia; Salmazo, Rafael; ia Maria Maria Maria Maria Maria.
Semina ciênc. agrar
; 33(6): 3305-3314, 2012.
Artículo
en Portugués
|
LILACS-Express
| ID: biblio-1499049
Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source.
Biblioteca responsable:
BR68.1
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