Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

Guerra, Danillo Glaydson Farias; Maia, Isaac Sydney Alves da Silva; Braga, Alexandre Paula; Assis, Liz Carolina da Silva Lagos Cortes; Lucena, Jesane Alves de; Bidler, Denise Cristiane; Neto, Clemente Fernandes dos Santos; Silva, Yonara Francisca Medeiros E.; Pereira, Marcela; Pinto, Márcia Marcila Fernandes

doi:10.5433/1679-0359.2016v37n2p997

Cited by 9 publications

(12 citation statements)

References 7 publications

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“…These results demonstrated that the addition of mango residue in elephant grass and cassava peel silages provides an adequate fermentation due to the addition of NFC, providing the supply of soluble sugars for acid lactic bacteria. The findings of this study corroborated Guerra et al (2016) that working with elephant grass silage with dehydrated cashew bagasse obtained similar results, indicating an improvement in the fermentation of the silage.…”

Section: Resultssupporting

confidence: 89%

“…Quadratic behavior was observed for the OM, CP, EE, NDF and ADF with maximum points of 91.1%, 9.64%, 1.88%, 41.6% and 25.2% with inclusion of 14.6%, 10.7%, 8.62%, 9.11%, and 9.54% (Table 3). The maximum (P<0.05) CP content obtained in this study was higher than that recorded by Azevedo et al (2017) of 6.60% with the inclusion of 16.1% mango residue in elephant grass silage; by Rêgo et al (2010) of 6.21%, with 16.0% by-product of the mango processing and by Ferreira et al (2015) and Guerra et al (2016) 9.10% and 6.45% with the addition of 14% and 20% dehydrated cashew residue, respectively. The reduction in CP levels in elephant grass and cassava peel silages with the addition of mango residue above 11% could be related to the lower protein content of the additive.…”

Section: Resultscontrasting

confidence: 71%

“…For the fibrous components, it was verified that the values recorded in the silages of this study were lower (P<0.05) to those obtained by Rêgo et al (2010) of 65.8% NDF and 43.1% ADF, with 16% by-product of the mango processing and Ferreira et al (2015) of 71.9% NDF and 49.3% ADF and Guerra et al (2016) of 68% NDF and 46.1% ADF with 14% and 20% dehydrated cashew residue, respectively. According to Fustini et al (2017) the DM intake, feeding behavior, and animal performance can be influenced by fiber digestibility and NDF percentage of the forage.…”

Section: Resultssupporting

confidence: 64%

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Fermentation losses and chemical composition in mixed silages of elephant grass and cassava peels with mango residue

Mello¹,

Silva²,

Ferreira³

et al. 2019

Bol. Ind. Anim.

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The objective of this study was to evaluate the effect of the inclusion of different levels of mango residue (0, 10, 20 and 30% natural matter) in the mixed silages of elephant grass and cassava peels. The material was ensiled for 60 days in polyvinyl chloride "PVC" experimental bags. There was a maximum loss (P<0.05) of the effluent of 48.5 kg/ton of natural matter with the inclusion of 24.3% of mango residue in the elephant grass silage and cassava peel. Maximum dry matter (DM) loss (P<0.05) of 22.1% and minimum DM recovery (P<0.05) of 78.9% were found with the inclusion of 21.1% and 21.4% of mango residue. Quadratic behavior (P<0.05) was observed for the chemical composition of the silages, with minimum DM content (29.2%) and non-fibrous carbohydrates (37.6% NFC), and maximum crude protein (9.64% CP) and neutral detergent fiber (41.6% NDF) contents, with the inclusion of 23.5%, 8.90%, 10.7%, and 9.11% of mango residue, respectively. In the sensory evaluation regarding the characteristics associated with the nutritional value, the classification "good to very good" was recorded for the silages where the elephant grass and the cassava peels were added with 10% and 20% of mango residue. The inclusion of 10.7% of natural mango residue in elephant grass and cassava peel silages is enough to improve crude protein content, with lower effluent loss.

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Section: Resultssupporting

confidence: 89%

Section: Resultscontrasting

confidence: 71%

Section: Resultssupporting

confidence: 64%

See 1 more Smart Citation

Fermentation losses and chemical composition in mixed silages of elephant grass and cassava peels with mango residue

Mello¹,

Silva²,

Ferreira³

et al. 2019

Bol. Ind. Anim.

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show abstract

“…Thus, the use of fruit processing by-products as additives during elephant grass ensiling has increased (Ferreira et al, 2015;Guerra et al, 2016). These by-products are usually dehydrated and their usage increases the dry matter of elephant grass silage and provides greater amounts of non-fibre carbohydrates, which contribute to a more rapid drop in pH and, consequently, a better stability and quality of the silage (Rêgo et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

<i>In vitro gas</i> production and degradation kinetics of elephant grass silage with dried tamarind residue

Menezes¹,

Barbosa²,

Rodrigues³

et al. 2016

J. Anim. Feed Sci.

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“…Several studies (Lukkananukool et al, 2013, Epifanio, Costa, Severiano, Bento, & Perim, 2014, Figueredo et al, 2014, Menezes et al, 2016, Guerra et al, 2016 fermentative process and the reduction of losses of tropical grass silages, among which the use of additives was highlighted. In this sense, the adsorbent additives, characterized by reducing or eliminating effluent production, may assume relevance in the production of forage grass silages with high moisture content.…”

Section: Introductionmentioning

confidence: 99%

<b>Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel

Brant

Pimentel

Rigueira

et al. 2017

Acta Sci. Anim. Sci.

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ABSTRACT. The aim of this study was to evaluate the fermentative losses and nutritional value of elephant grass silages with the increasing of inclusion levels of dehydrated banana peel. The experiment was conducted in a completely randomized design, with six treatments and four replications, being the silage exclusively from elephant grass, and five levels of inclusion of banana peel to the elephant grass silage, as the following -5; 10; 15; 20 and 25%, being added based on natural matter. The addition of the banana peel in the silage reduced linearly (p < 0.05) the pH, the ammoniacal nitrogen and the losses of the fermentative process. In addition, the inclusion of banana peel increased linearly (p < 0.05) the dry matter and non-fibrous carbohydrates. On the other hand, the neutral detergent fiber and the acid detergent fiber were linearly reduced with the inclusion of the banana peel (p < 0.05), but there was no change in the dry matter digestibility in situ. The inclusion of dehydrated banana peel in elephant grass silage reduces the losses of the fermentation process with more consistent results at the 25% inclusion level, however, it reduces the silage nutritional value due to fibrous and protein quality.Keywords: co-product, fermentation, Musa, Pennisetum purpureum.Características fermentativas e valor nutricional da silagem de capim-elefante aditivada com casca de banana desidratada RESUMO. Objetivou-se com este estudo avaliar as perdas fermentativas e o valor nutricional das silagens de capim-elefante com níveis crescentes de inclusão da casca de banana desidratada. O experimento foi conduzido em delineamento inteiramente casualizado, com seis tratamentos e quatro repetições, sendo silagem exclusiva de capim-elefante e cinco níveis de inclusão da casca de banana à silagem de capimelefante -5; 10; 15; 20 e 25%, sendo adicionada com base na matéria natural. A adição da casca de banana na ensilagem reduziu linearmente (p < 0,05) o pH, nitrogênio amoniacal e as perdas do processo fermentativo. Ademais, a inclusão da casca de banana aumentou de forma linear (p < 0,05) a matéria seca e os carboidratos não fibrosos. Já a fibra em detergente neutro e em detergente ácido reduziu linearmente com inclusão da casca de banana (p < 0,05), mas não houve alteração na digestibilidade in situ da matéria seca. A inclusão de casca de banana desidratada na ensilagem do capim-elefante reduz as perdas do processo fermentativo com resultados mais consistentes no nível de 25% de inclusão, entretanto, reduz o valor nutricional por detrimento da qualidade fibrosa e proteica.

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Chemical composition of elephant grass silages supplemented with different levels of dehydrated cashew bagasse

Cited by 9 publications

References 7 publications

Fermentation losses and chemical composition in mixed silages of elephant grass and cassava peels with mango residue

Fermentation losses and chemical composition in mixed silages of elephant grass and cassava peels with mango residue

<i>In vitro gas</i> production and degradation kinetics of elephant grass silage with dried tamarind residue

<b>Fermentative characteristics and nutritional value of elephant grass silage added with dehydrated banana peel

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