Efeito de diferentes aditivos sobre os teores de proteína bruta, extrato etéreo e digestibilidade da silagem de maracujá

Abstract

Aiming to evaluate the content of crude protein, ether extract and the coefficient of "in vitro" dry matter digestibility (IVDMD) of passion fruit residue silage in mixture with different additives at increasing levels of addition, this study was undertaken. The experimental design utilized was the completely randomized, with four replicates. The treatments were arranged in a factorial scheme of the (3 x 4) + 1 type, with three treatments as follow (sugar cane bagasse (CB), coffee hulls (HC) and corn cob (CC) at four levels of addition (10, 15, 20 and 25%) and a control treatment (ensiled unmixed passion fruit residue). The experimental material was ensiled in PVC silos, fitted with a "Bunsen" type valve, with a capacity of about 3 kg each. Only the additive CH increased in the crude protein contents. CC was the one which contributed to the reduction of ether extract contents. The values of IVDMD allowed to classify the silages as good or of medium quality, except the silage which additive was CC.