Chemical composition, fermentation profile and apparent digestibility of sugarcane silage treated with chemical additives

  • A. F. Pedroso Embrapa Pecuária Sudeste, São Carlos, SP
  • S. N. Esteves Embrapa Pecuária Sudeste, São Carlos, SP
  • W. Barioni Junior Embrapa Pecuária Sudeste, São Carlos, SP
  • G. B. Souza Embrapa Pecuária Sudeste, São Carlos, SP
Palavras-chave: benzoato, fermentação alcoólica, hidróxido de cálcio, propionato, ureia

Resumo

The aim of this study was the indication of an additive for the ensilage of sugarcane (Saccharum officinarum L.). In a laboratory trial, nine treatments were applied (g of additive/kg of fresh forage - FF) to the sugarcane (RB867515), before ensiling in minisilos (15 x 30 cm PVC tubes) during 78 days: untreated; urea (5) + sodium benzoate (0.5); urea (7.5) + benzoate (0.5); urea (5) + benzoate (0.75); urea (7.5) + benzoate (0.75); sodium propionate (1, 2 and 4); calcium hydroxide (10). Urea + benzoate in the lowest doses, propionate in the higher concentration and calcium hydroxide were selected, considering the ethanol content (26.5, 27.2 and 7.4 g/kg DM, respectively), total DM loss (88, 46 and 58 g/kg DM, respectively) and digestibility (541, 496 and 516 g/kg DM, respectively) of the silages. Silages treated with these doses of additives and the untreated silage (80 d of storage) were fed (nine + seven d) to 16 castrated male sheep (Santa Inês) housed in metabolic cages. The silage with calcium hydroxide presented coefficients of apparent digestibility of DM (0.44), of NDF (0.4) and DM intake (20 g/kg live weight) in the higher levels. Calcium hydroxide was superior to propionate and urea + benzoate, considering alcoholic fermentation control and reduction of losses in the silage and the forage’s nutritional value.
Publicado
01-11-2017
Como Citar
Pedroso, A., Esteves, S., Barioni Junior, W., & Souza, G. (2017). Chemical composition, fermentation profile and apparent digestibility of sugarcane silage treated with chemical additives. Boletim De Indústria Animal, 74(3), 182-194. https://doi.org/10.17523/bia.v74n3p182
Seção
FORRAGICULTURA E PASTAGENS