Nutritional Value of BRS Capiaçu Grass (Pennisetum purpureum) Silage Associated with Cactus Pear

Subject Areas : Camel

اف.پی.  مونکااُ ¹ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
و.ر.  روچاجونیور ² (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
جی.تی.  سیلوا ³ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
ن.جی.  دِجسوس ⁴ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
اُ.اف.سی.  مارکواِس ⁵ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
جی.پی.اس.  رگوئیرا ⁶ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
ای.سی.جی.  سالس ⁷ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
آ.آ.جی.  سیلوا جونیور ⁸ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
د.د.  آلوز ⁹ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
سی.سی.سی.  کاروالهو ¹⁰ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
و.م.  گومس ¹¹ (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)
د.ب.  لیل ¹² (Department of Animal Science, Faculty of Agricultural Science, State University of Montes Claros (Unimontes), Avenida Reinaldo Vianna, Morada do Sol, Janaúba, Minas Gerais, Brazil)

Received: 2018-12-18 Accepted : 2019-02-16 Published : 2020-03-01

Keywords: digestibility, pH, dry matter, dry matter losses, <i>Nopalea cochenillifera</i>,

Abstract :

The objective of this study was to evaluate the best level of inclusion of cactus pear in the ensiling of elephant grass Brazil seeds (BRS) capia&ccedil;u (Pennisetum purpureum), its effects on fermentative characteristics; and nutritional value. Experimental treatments consisted of BRS capia&ccedil;u grass silage with five levels of inclusion of cactus pear (0, 5, 10, 15 and 20% inclusion as fresh basis) during ensiling. A completely randomized design with five treatments and six replicates was used. The inclusion of cactus pear in BRS capia&ccedil;u grass silage did not alter the pH of the ensiled mass (P=0.18), mean of 3.8. The marginal variation between the highest cactus pear inclusion dose and the control group (without cactus pear) for effluent was 50.33%, mean of 1.06% for each percentage unit of cactus pear inclusion. The ash content (P=0.79), total carbohydrates (P=0.30), total digestible nutrients (P=0.79), neutral detergent insoluble protein (P=0.66) and ether extract (P=0.42) did not change with the inclusion of cactus pear, being the averages of 8.01, 2.53, 3.14, 11.74, 80.88 and 44.69%, respectively. In vitro digestibility of dry matter (p &lt;0.01) and neutral detergent fiber (p &lt;0.01) increased linearly with the inclusion of cactus pear. The inclusion of up to 5% of cactus pear in silage BRS capia&ccedil;u grass improves the fermentation characteristics and the nutritional value of silage.

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