Ensiling of mango residue with different additives / Ensilagem de resÃduo de manga com diferentes aditivos

AUTOR(ES)

CristovÃo Colombo de Carvalho Couto Filho

DATA DE PUBLICAÇÃO

2005

RESUMO

Aiming to evaluate the quality and nutritive value of mango residue silage in mixture with different additives at growing levels of addition, this study was undertaken. The experimental design utilized was the completely randomized, with three replicates, the treatments being arranged in a factorial scheme of the (4 x 3) + 1 type, the additives being four (ground ears with husks (GEWH), bean straw (BS), corn cob (CC) and coffee hull (CH)) at three levels of addition (10, 20 and 30%) and a control treatment (ensiled unmixed mango residue). The experimental material was ensiled in PVC silos, fitted with a âBunsenâ type valve, with a capacity of about 3 kg each. All the additives utilized raised the DM contents. As the levels of addition of the additives were increased, there was a reduction in the values of buffering power (PT). The values of pH and ammoniac nitrogen (N-NH3 /%total N) maintained within the standards indicative of a goof fermentative process. Only the additives GEWH and CH promoted increases in the CP contents. Similar behavior was found for the additives BS and CH relative to the EE contents. The additives BS, CC and CH raised the contents of NDF, ADF and cellulose. As regards hemicellulose contents , only the additive CC promoted increases with the rise of the levels of addition. A similar behavior was observed for the additive BS in relation to lignin. The values of IVDMD allowed to classify the silages as of good or medium quality, excepting the silage with additive CC at the level of addition of 30%. The silages with additives presented a good nutritive value, with the exception of those in which corn cob was utilized. The fermentation standard was satisfactory without having any damage in their quality. The additives ground ears with husks, bean straw or coffee hull may be added to the process of ensiling the mango residue at the levels of addition of 20 or 30%, improving its fermentative standard and nutritive value.

ASSUNTO(S)

valor nutritivo aditivos additives silagem agricultural waste zootecnia mangifera indica l resÃduos agroindustriais nutritive value silage animal nutrition nutriÃÃo animal mangifera indica l

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