Nutritive value and fermentation characteristics of elephantgrass silages with addition of coffee hulls

Revista Brasileira de Zootecnia

Carvalho, Gleidson Giordano Pinto de¹  Fernandes, Francisco Éden Paiva¹  Pires, Aureliano José Vieira¹  Azevêdo, José Augusto Gomes¹  Garcia, Rasmo¹  Pereira, Odilon Gomes¹ 

[1] UFV

关键词: additive;    byproduct;    ensilage;    fermentation;    Pennisetum purpureum   Introdução A dificuldade de produzir alimentos de boa qualidade em determinadas localidades e épocas do ano é o principal motivo que impulsiona os produtores em geral a produzirem silagem;   

DOI  :  10.1590/S1516-35982007000800022

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The experiment evaluated the chemical composition, in vitro DM digestibility (IVDMD), and fermentative characteristics of elephant grass silages with different coffee hull levels. The elephant grass presented 17.2% of dry matter (DM), cut with 45 days of growing. The coffee hull addition levels were 0, 6, 12, 18, and 24%, in fresh matter basis (weight/weight) with four replications per treatment. The material was ensiled in cylindrical plastic silos. In the ensiling process, the forage packing density was 500 kg/m3. It was observed increase of DM, acid detergent fiber, acid detergent insoluble nitrogen, and lignin concentration, as a function of coffee hull levels. Crude protein showed quadratic behaviour, estimating maximum CP value of 9.9% for the 16.4% coffee hull addition level. Neutral detergent fiber reduced linearly and silage lactic acid concentration showed quadratic behaviour as a function of coffee hull levels, estimating maximum value of 11.4% to 25.6% hull level. Coffee hull was efficient to increase silage DM concentration; however, the silage IVDMD decreased. The coffee hulls use in elephantgrass ensilage improved the fermentative characteristics of the silage.

【 授权许可】

CC BY-NC