fubá de milho, 5,3% melaço em pó, 1,1% ureia, 1,1% calcário (SA1); silagem com 10% de fubá de milho, 2,93% de melaço em pó, 1,1% ureia, 0,97% calcário (SA2). Com a utilização dos aditivos todas as silagens apresentaram médias maiores de pH em relação a silagem sem aditivo. Entretanto, isso não afetou negativamente a qualidade fermentativa das silagens. A acidez titulável da silagem SSA foi maior (7,84) em relação à SUR (3,28), SCA (4,80), SA1 (3,30) e SA2 (3,80). À exceção da silagem com ureia, todas as silagens apresentaram médias inferiores a 10% de nitrogênio amoniacal em relação ao nitrogênio total, indicando bom perfil fermentativo. A perda de efluentes (P<0,005) foi menor para as silagens aditivadas, com valores de 22,5; 12,1; 12,3; 7,85 kg/t para SCA, SUR, SA1 e SA2, respectivamente, comparada à silagem SSA (46,1 kg/t). Teores de matéria seca, nutrientes digestíveis totais e carboidratos não fibrosos aumentaram com a inclusão dos aditivos e os teores de fibra em detergente neutro e hemicelulose reduziram. A disgestibilidade da matéria seca foi superior nas silagens SA1 e SA2 (45,8% e 44,4%, respectivamente) em comparação as demais, e a silagem SA2 não diferiu da SSA (43,4%). Associação entre aditivos químicos e orgânicos apresenta efeito sinérgico positivo para reduzir perdas por efluentes, fibra em detergente neutro e fibra em detergente ácido, além de elevar a digestibilidade da matéria seca proporcionando, dessa forma, maior disponibilidade dos nutrientes, o que confere a essas silagens um produto final de boa qualidade.Palavras-chave: acidez, digestibilidade, efluentes, nitrogênio amoniacal, pH. FERMENTATION CHARACTERISTICS AND CHEMICAL COMPOSITION OF TANZANIA GRASS SILAGE CONTAINING ADDITIVESABSTRACT: The objective of this study was to evaluate the fermentation characteristics and chemical composition of Tanzania grass silage containing additives. The following treatments were applied: silage without additive (SWA); silage treated with 2.17% limestones (SLS); silage treated with 2.17% urea (SUR), and silage treated with a combination of additives: 7.5% corn meal, 5.3% molasses powder, 1.1% urea and 1.1% limestone (SA1), and 10% corn meal, 2.93% molasses powder, 1.1% urea and 0.97% limestone (SA2). All silages containing additives exhibited a higher mean pH than SWA, but this did not negatively affect their fermentation quality. The titratable acidity of SWA (7.84) was higher than that of SUR (3.28), SLS (4.80), SA1 (3.30) and SA2 (3.80). The mean ammoniacal nitrogen was 10% lower in relation to total nitrogen in all silages, except for SUR, indicating a good fermentation profile. Effluent loss was lower for silages containing additives (P<0.005), with losses of 22.5, 12.1, 12.3 and 7.85 kg/t for SLS, SUR, SA1 and SA2, respectively, compared to SWA (46.1 kg/t). Dry matter content, total digestible nutrients and non-fibrous carbohydrates increased with inclusion of the additives, while neutral detergent fiber and hemicellulose content decreased. Dry matter digestibility was higher in SA1 and SA2 (45....

The objective of this work was to evaluate the allometric growth, the correlation of the cuts with the half carcasses, and the muscularity index of the leg of ½ Dorper + ½ Santa Inês lambs slaughtered with 2.0, 3.0, and 4.0 mm of subcutaneous fat thickness (SFT). Twenty-four non-castrated male lambs were used, being distributed according to their weight into three collective pens. Slaughtering occurred as the lambs reached the SFT predetermined by ultrasound. The half carcasses were weighed, dissected, and separated into five cuts: neck, shoulders, rib, loin, and leg. These cuts were dissected and weighed into muscle, subcutaneous fat, intermuscular fat, and bone. In the shoulders, lambs with 2.0 and 4.0 mm SFT showed early growth. In the rib, this early precocity was observed in lambs with 4.0 mm SFT. The leg showed isogonic growth in lambs with 3.0 and 4.0 mm SFT and was the cut that best correlated with the half carcass, regardless of the SFT. The slaughter of ½ Dorper + ½ Santa Inês lambs with 4.0 mm of subcutaneous fat allows obtaining a better allometric growth of the shoulder, rib, and leg cuts, as well as a better leg muscularity index.