Nutritive value and fermentation quality of palisadegrass and stylo mixed silages |
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| Authors: | Juliana S. da Silva Karina G. Ribeiro Odilon G. Pereira Hilário C. Mantovani Paulo R. Cecon Rosana C. Pereira Janaina de L. Silva |
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| Affiliation: | 1. Department of Animal Science, Universidade Federal de Vi?osa, Vi?osa, Brazil;2. Department of Microbiology, Universidade Federal de Vi?osa, Vi?osa, Brazil;3. Department of Statistics, Universidade Federal de Vi?osa, Vi?osa, Brazil;4. Fluminense Federal Institute of Education, Science and Technology, Bom Jesus do Itabapoana Campus, Brazil;5. Multidisciplinar Center of Barra, Universidade Federal do Oeste da Bahia, Barra, Brazil |
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| Abstract: | The nutritive value and fermentation quality of palisadegrass (Brachiaria brizantha cv. Xaraes) and stylo (Stylosanthes capitata × S. macrocephala cv. Campo Grande) mixed silages were evaluated. The experiment was analyzed in a factorial scheme (5 × 2) in a completely randomized design using increasing levels of stylo (0, 25, 50, 75 and 100% on a fresh matter basis) on palisadegrass silages, with and without microbial inoculants (MI). With the increased ratio of stylo in mixed silages, dry matter (DM), crude protein (CP), acid detergent fiber (ADF), and lignin content increased in silages. The presence of MI promoted lower DM content, and higher neutral detergent fiber corrected for ash and protein, ADF and lignin content. The acid detergent insoluble nitrogen content and the lactic acid bacteria populations were not affected by treatments. The in vitroDM digestibility was affected by the interaction of levels of the stylo and MI. The pH, NH3‐N/total nitrogen and butyric acid concentrations decreased with increasing levels of stylo. Better nutritive value and quality of fermentation was found in the silage containing higher proportions of this stylo mixed with palisadegrass. The microbial inoculant evaluated did not alter the nutritive value or quality of the fermentation of the silages in this experiment. |
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| Keywords: | fermentative capacity in vitro dry matter digestibility lactic acid bacteria microbial inoculant organic acids |
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