Nutritional value of maniçoba (Manihot pseudoglaziovii) silage with and without corn meal as additive / Valor nutritivo da silagem de maniçoba ("Manihot pseudoglaziovii") com e sem fubá de milho como aditivo

ABSTRACT

With the objective to study the nutritional value of maniçoba in silage form, with or without corn meal, this study was undertaken. The used treatments were maniçoba silage with four levels (0; 10; 20 and 30) of addition of corn meal, with five repetitions for treatment. The pH of the silage remained between 4.1 to 4.3 which would be satisfactory indicating that there was a good lactic fermentation, independent in the addition of corn meal. For DIVMS occurred significant increase values (P 0.05) due to the increment in the addition of corn meal, and the inclusion of 20% corn proved to be capable of providing highest value of this parameter (65.1%). The acetic and butyric acids concentrations were reduced in the measure in that growing levels were added of additives. The lactic acid concentrations were considered satisfactory in all of the treatments.

RESUMO

O estudo foi conduzido com o objetivo de estudar o valor nutritivo da Maniçoba sob a forma de silagem, com ou sem fubá de milho como aditivo. Os tratamentos utilizados foram silagem de maniçoba (SM) com quatro níveis (0; 10; 20 e 30%) de adição de fubá de milho como aditivo, sendo cinco repetições por tratamento. O pH das silagens se manteve entre 4,1 e 4,3 tanto para silagens com e sem aditivo, indicando que ocorreu uma boa fermentação láctica independente da adição de fubá de milho. Para DIVMS ocorreram valores crescentes e significativos.