Níveis de inclusão de fubá de milho na ensilagem de coproduto de maracujá

• Ano de defesa: 2017
• Autor(a) principal: Gomes, Thayse Romualdo
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Mato Grosso; Brasil; Instituto de Ciências Agrárias e Ambientais (ICAA) – Sinop; UFMT CUS - Sinop; Programa de Pós-Graduação em Zootecnia
• Palavras-chave em Português: Mini-silos; Perdas; Degradabilidade; In situ; Ruminantes; CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA; Losses; Degradability; Ruminants
• Link de acesso: http://ri.ufmt.br/handle/1/4290

The effect of inclusion of maize corn in the silage of passion fruit co - product on the chemical composition, total dry matter loss, fermentation profile and in situ degradability of the material was evaluated. A total of 48 experimental silos of PVC, with a volume of 2.75 x 10-3m3, equipped with "Bunsen" type valves, were evaluated in a completely randomized design. Three levels of additive were evaluated: 0, 100 and 200 Grams of corn meal / kg of natural matter on days 0, 3, 7, 14, 28 and 56 of fermentation, each treatment with three replicates. The inclusion of 200 g maize / kg of ensiled natural matter resulted in higher values of DM (263.73 g / kg), OM (973.42 g / kg) and reduction of EE (34.70 g / kg) And PB (107.34g / kg). The variables NDF, CNF and EE showed interaction with the fermentation period. NDF reached a minimum point (149.73 g / kg) at inclusion level of 200g at 34 days of fermentation. CNF reached maximum value (679.74g / kg) at 39 days of fermentation. EE presented maximum value (68.79g / kg) in the silage without corn inclusion at the 31 days of fermentation. The inclusion of 200g of corn meal / kg of MN also provided lower loss of DM (68.7 g / kg) and lower ammoniacal nitrogen content (34.11 g / kg CP) in the silage. There was an increase in the degradation of MS and NDF in the rumen with inclusion. However, the silages without additives also presented good fermentation pattern and good nutritional quality.