RESUMO
The use of babassu agro-industrial residues in animal feed, in addition to being an economic option of great importance in reducing the environmental impact in regions of the Brazilian Cerrado, provides the production of good quality foods of animal origin due to its nutritional characteristics. However, information related to the nutritional components of babassu by-industrial residues has not yet been sufficiently explored. The aim of this study was to evaluate the nutritional potential of some by-products from the babassu production chain through chemical composition and in situ degradability analyses. The experiment was conducted in a completely randomized experimental design, with 4 by-products from babassu processing (cake, greasy, fine flour, and 95 µm flour) and 5 replications. The by-products differ in terms of chemical composition, except for the hemicellulose content. For the degradability of fraction "a" of dry matter, it presented a higher percentage for 95 µm flour. Fine flour and 95 µm flour presented the highest fractions "b" and "c," potential, and effective degradability of dry matter. For the degradation of crude protein, the highest percentages of potential and effective degradability were observed for greasy and 95 µm flour. The highest standardized potentially degradable fraction and the highest passage rate were obtained by 95 µm flour, which also showed greater degradation for dry matter, crude protein, and neutral detergent fiber. Among the by-products studied, the babassu cake has superior chemical composition; however, the 95 µm flour presented nutritional value and satisfactory rumen degradation to be used as an additive or in partial replacement of traditional concentrates.
RESUMO
The experiment aimed to evaluate the fermentative and nutritional profile of the silage of four soybean plant genotypes (BRS 333 RR, Pampeanas: C50, C60, and C70) ensiled with levels of sugarcane (0, 25, 50, 75, and 100%). The experiments were conducted in a completely randomized design, in factorial scheme 4 × 5 (four soybean genotypes and five levels of sugarcane inclusion) with four replicates. Silages with 100% soybean plant presented the highest levels of butyric acid (P < 0.001) and ammoniacal nitrogen (P < 0.047); however, the intermediate addition of sugarcane contributed to lactic fermentation (P < 0.001). Besides, there was a quadratic effect (P < 0.05) for the recovery of dry matter, which ranged from 83.28 to 95.29%, with higher values observed for silage with the same proportions of soybean plant and sugarcane. It was verified that the crude protein content exhibited decreasing linear effects (P < 0.001), varying among 4.60 to 7.48% in the silages. It was concluded that the highest recovery of dry matter, the best fermentation profile, and the highest levels of crude protein and digestibility occurred in the inclusion between 25 and 50% of sugarcane in soybean silage, with the superiority of the C50 soybean genotype.