Sunflower meal concentrations in Massai grass silage

ABSTRACT Objetive. This experiment was conducted to evaluate the best sunflower meal concentration in Massai grass silage. Materials and methods. The treatments were composed of 0, 8, 16, and 24% sunflower meal (natural matter basis) during ensiling of Massai grass, with four repetitions. Results. The regression equation showed that the inclusion of sunflower meal between 2.14% and 13.91% obtained a silage dry matter between 25 and 35%, which are the values recommended for the production of high quality silage. The addition of sunflower meal showed a linear increase in crude protein, reaching 18% DM with the highest concentration of sunflower meal. The highest feed value index was obtained with the addition of 24% sunflower meal in the silage. The estimated total digestible nutrient of silage increased linearly with sunflower meal concentration. The silage pH values had a quadratic effect, reaching the lowest value (4.1) with 15% sunflower meal addition. Conclusions. Based on the chemical composition and forage quality, a concentration of 14% sunflower meal should be used for high-quality silage with good nutritional value.

Peanut cake concentrations in massai grass silage

ABSTRACT Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter) that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage’s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics

Sunflower meal concentrations in Massai grass silage

Objetive. This experiment was conducted to evaluate the best sunflower meal concentration in Massai grass silage. Materials and methods. The treatments were composed of 0, 8, 16, and 24% sunflower meal (natural matter basis) during ensiling of Massai grass, with four repetitions. Results. The regression equation showed that the inclusion of sunflower meal between 2.14% and 13.91% obtained a silage dry matter between 25 and 35%, which are the values recommended for the production of high quality silage. The addition of sunflower meal showed a linear increase in crude protein, reaching 18% DM with the highest concentration of sunflower meal. The highest feed value index was obtained with the addition of 24% sunflower meal in the silage. The estimated total digestible nutrient of silage increased linearly with sunflower meal concentration. The silage pH values had a quadratic effect, reaching the lowest value (4.1) with 15% sunflower meal addition. Conclusions. Based on the chemical composition and forage quality, a concentration of 14% sunflower meal should be used for high-quality silage with good nutritional value.Objectivo. Este trabajo se llevó a cabo para determinar el porcentual adecuado de harina de girasol en ensilaje de hierba Massai. Materiales y métodos. La harina de girasol fue adicionada en 0, 8, 16, y 24% durante el ensilaje de hierba Massai, con cuatro repeticiones por tratamiento. Resultados. La inclusión de la torta de girasol entre 2.14% y 13.91% resultó en porcentuales de materia seca entre 25 y 35%, que son los valores recomendados para la producción de forraje de alta calidad. La adición de harina de girasol proporcionó un aumento lineal de proteína cruda, alcanzando el 18% de MS con la mayor concentración de harina de girasol. El más alto índice de alimentación se obtuvo con la adición de un 24% de harina de girasol. La concentración de harina de girasol también tuvo efecto lineal sobre el total de nutrientes digestibles del ensilado de hierba Massai, mientras el pH del ensilaje tuvo un comportamiento cuadrático, alcanzando el más bajo valor (4.1) con 15% de harina de girasol. Conclusiones. Por fin, este trabajo recomienda 14% de harina de girasol para obtener un ensilado de la Hierba Massai con alta calidad y bueno valor nutricional

Peanut cake concentrations in massai grass silage

Objective. This experiment was conducted to evaluate the best concentration of peanut cake in the ensiling of massai grass of the chemical-bromatological composition, fermentative characteristics, forage value rate, ingestion estimates, and digestibility of dry matter in the silage. Materials and methods. The experiment was carried out at the Experimental Farm of São Gonçalo dos Campos at the Federal University of Bahia, Brazil. The treatments consisted of massai grass that was cut at 40 days and dehydrated, in addition to 0%, 8%, 16%, and 24% peanut cake in the fresh matter and treatment without cake. The material was compressed in experimental silos (7 liter) that were opened after 76 days. Results. The addition of 8-24% peanut cake improved the silage´s chemical-bromatological parameters, increased the dry matter and non-fiber carbohydrates and reduced the fibrous components. There was a linear increase in the estimated values of digestibility and the ingestion of dry matter depending on the levels of peanut cake in the silage. There was an improvement in the fermentative characteristics, with a quadratic effect positive for levels of ammoniacal nitrogen. The forage value rate increased linearly with the inclusion of peanut cake. Conclusions. The inclusion of up to 24% peanut cake during ensiling of massai grass increases the nutritive value of silage and improves fermentation characteristics.Objetivo. Este experimento se realizó para evaluar el mejor nivel de inclusión de harina de cacahuete en el ensilado de hierba massai a través de la composición química-bromatológica, las características fermentativas, la tasa de valor forrajero, las estimaciones de la ingestión y la digestibilidad de la materia seca. Materiales y métodos. El experimento se llevó a cabo en la Granja Experimental de São Gonçalo dos Campos, en la Universidad Federal de Bahía. Los tratamientos fueron hierba massai cortada a 40 días, deshidratada, además de un 8%, 16% y 24% de harina de maní en la materia fresca, además de tratamiento sin harina de cacahuete. El material se comprimió en silos experimentales que se abrieron después de 76 días. Resultados. La adición de harina de cacahuete 24% mejor que el ensilaje de productos químicos bromatológicos parámetros, el aumento de la materia seca y carbohidratos sin fibra, y la reducción de los componentes fibrosos. Hubo un aumento lineal de los valores estimados de la digestibilidad y la ingestión de materia seca en función de los niveles de harina de cacahuete en el ensilaje. Se observó una mejoría en las características fermentativas, con un efecto de segundo grado para los niveles de nitrógeno amoniacal. La tasa de valor forrajero aumentó linealmente con la inclusión de harina de cacahuete. Conclusiones. La inclusión de hasta un 24% de harina de cacahuete durante el ensilaje de pasto massai aumenta el valor nutritivo del ensilaje y mejora las características de la fermentación