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Pastos y Forrajes

Print version ISSN 0864-0394On-line version ISSN 2078-8452

Abstract

ROJAS-CORDERO, Daniel; ALPIZAR-NARANJO, Andrés; CASTILLO-UMANA, Miguel  and  LOPEZ-HERRERA, Michael. Effect of the inclusion of Musa sp. on the conservation of silages of Trichanthera gigantea (Humb. & Bonpl.) Nees. Pastos y Forrajes [online]. 2021, vol.44, eE04.  Epub Apr 21, 2021. ISSN 0864-0394.

Objective

: To evaluate the effect of the inclusion of different levels of Musa sp. on the nutritional and fermentative quality of Trichanthera gigantea (Humb. & Bonpl.) Nees.

Materials and Methods

: A complete unrestricted design was used, with four treatments: T1) 100 % T. gigantea, T2) 85 % T. gigantea: 25 % Musa sp., T3) 70 % T. gigantea: 30 % Musa sp. and T4) 55 % T. gigantea: 45 % Musa sp. The silages were made in 5-kg plastic bags during 40 days. At the moment of opening their bromatological characteristics, as well as the fermentation indicators, were measured. A variance analysis was applied and the possible correlations among all the bromatological variables, as well as fermentation indicators, were measured. A variance analysis was applied and the possible correlations among all the bromatological variables and fermentative indicators, were analyzed.

Results

: Improvement was found in the fermentative indicators of the silages due to increase in the concentration of lactic acid and pH decrease, proportional to the quantity of Musa sp. used. The dry matter concentration increased, at a rate of a 0,9 percentage points for each increase of Musa sp. in the silages. Likewise, increase was generated in the content of non-fibrous carbohydrates and starch, which improved the energy contribution of the silages. There was decrease in the quantity of crude protein and fiber, at a rate of 1,8 and 5,7 percentage points for each increase in the quantity of Musa sp., respectively, without negative effect on the digestibility of the silages.

Conclusions

: The mixtures with 30 % Musa sp. showed adequate fermentative and nutritional characteristics for their conservation and use as supplement for ruminants; ; nevertheless, levels 0 and 5 % showed the highest protein and fiber values, but low in energy. In turn, the mixtures of 0 and 45 % achieved the best fermentative indicators.

Keywords : nutritional quality; ruminant nutrition; forage shrubs..

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