Pré-secagem e aditivos no valor nutricional e nas perdas fermentativas da silagem de capim elefante cv. Brs capiaçu (Pennisetum purpureum Schum.)

Abstract

The aim of the study was to evaluate the chemical quality and fermentative losses of elephant grass cv. BRS Capiacu. The experiment was divided into two stages, the first being the cutting of elephant grass cv. BRS Capiaçu on private property in the city of southern orange trees, central-southern region of Paraná, and the second being the ensiling and analysis process, this stage being carried out on the premises of the Federal University of Southern Border. The experimental design used was completely randomized with six treatments and four replications., as follows: Capiaçu (control), pre-dried Capiaçu, pre-dried Capiaçu + microbial additive, pre-dried Capiaçu + 5% sodium chloride, Capiaçu + microbial additive and Capiaçu + 5% sodium chloride. The material was ensiled for 79 days, after opening the mini-silos, the materials were separated to evaluate pH, dry matter content (DM) and determination of crude protein (CP), ether extract (EE), mineral matter (MM), crude fiber (FB), organic matter (OM), non-nitrogenous extractive (ENN) and total digestible nutrients (TDN), following the methodologies of the university laboratory. The pre-drying of the material showed great importance to increase the dry matter content of the ensiled material, for crude protein the Capiaçu + sodium chloride treatment showed a significant difference from the other treatments. The addition of additives improves the nutritional quality and fermentation losses of Capiaçu silage.