The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.

ABSTRACT. This study aimed to evaluate the effects of the inclusion of different levels of sun-dried banana peel in the diet for crossbred cows on the quality of Minas fresh cheese and milk. Diets consisted of 0, 15, 30, 45 and 60% replacement of sorghum silage with banana peel. Ten cows were assigned to two 5 x 5 Latin squares experimental design. Milk samples were taken from each cow and analyzed for composition. Milk was pasteurized for the production of Minas fresh cheese, which was weighed to determine the yield and analyzed for texture, physical and chemical characteristics and consumer acceptance test. Milk urea nitrogen had a quadratic effect with minimum point at 43.76% replacement of silage with banana peel. The remaining items evaluated in the composition of milk and cheese and the consumer acceptance test were not influenced by diets with banana peel. The replacement of up to 60% sorghum silage with banana peel is a viable alternative because it causes no alteration in physical and chemical composition of milk and Minas fresh cheese, as well as consumer acceptance.Keywords: banana crop, milk processing, by-products.Qualidade do queijo e do leite de vacas F1 Holandês x Zebu alimentadas com níveis de casca de banana RESUMO. Objetivou-se avaliar os efeitos dos níveis de inclusão da casca de banana seca ao sol na dieta de vacas mestiças sobre a qualidade do queijo Minas frescal e do leite. As dietas foram constituídas de 0, 15, 30, 45 e 60% de substituição da silagem de sorgo pela casca de banana. Foram utilizadas 10 vacas em um delineamento experimental com dois quadrados latinos 5 x 5. Amostras de leite de cada vaca foram analisadas quanto à composição. O leite foi pasteurizado para fabricação do queijo Minas Frescal, que foi pesado para determinação do rendimento e analisado para textura, características físico-químicas e teste de aceitação geral pelo consumidor. O nitrogênio uréico do leite apresentou efeito quadrático com ponto de mínimo ao nível de 43,76% de substituição da silagem pela casca de banana. Os demais itens avaliados na composição do leite e do queijo, bem como os testes de aceitação geral pelo consumidor, não sofreram influência das dietas com inclusão de casca de banana. A substituição de até 60% da silagem de sorgo por casca de banana pode ser uma alternativa viável, pois não altera a composição físico-química do leite e do queijo Minas Frescal, bem como aceitação deste pelos consumidores.Palavras-chave: bananicultura, processamento do leite, subprodutos.

This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p <0.05) of lactic acid in silages with whey, and a higher concentration of butyric acid in silages added exclusively with molasses. The use of whey improved dry matter recovery compared to control silages. Higher dry matter degradability was observed with 8% rate of passage in silages added with molasses and/or whey in relation to the control.

Objetivou-se com este estudo avaliar a composição química das silagens de bagaço de tomate com níveis crescentes de inclusão da glicerina semipurificada. O experimento foi conduzido em delineamento inteiramente casualizado, com cinco tratamentos e três repetições, sendo silagem exclusiva de bagaço de tomate e quatro níveis de inclusão da glicerina semipurificada à silagem (7,5%, 15%, 22,5% e 30%), sendo adicionada com base na matéria natural. A inclusão de glicerina na ensilagem elevou os teores de matéria seca e reduziu linearmente o pH da silagem, mas não alterou o nitrogênio amoniacal. Os teores de proteína bruta, fibra em detergente neutro e fibra em detergente ácido das silagens reduziram linearmente, já a digestibilidade in situ da matéria seca aumentou de forma linear com a inclusão da glicerina à ensilagem do bagaço de tomate. A inclusão de até 30% de glicerina semipurificada viabiliza a ensilagem do bagaço de tomate por melhorar a qualidade fermentativa e o valor energético da silagem.