Nutritional and fermentative quality of maralfalfa (Pennisetum sp.) silages at different cutting ages and ground corn levels
Effect of cutting age and level of ground corn grain inclusion were determined on nutritional and fermentative quality of maralfalfa silages (Pennisetum sp). Two cutting ages 48 and 60 (Days After Regrowth) and five levels of ground corn (0, 5, 10, 15 and 20%) were evaluated on pH, ammoniacal nit...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=9700 |
| Sumario: | Effect of cutting age and level of ground corn grain inclusion were determined on
nutritional and fermentative quality of maralfalfa silages (Pennisetum sp). Two cutting
ages 48 and 60 (Days After Regrowth) and five levels of ground corn (0, 5, 10, 15 and
20%) were evaluated on pH, ammoniacal nitrogen (N-NH3), dry matter (DM), ash,
crude protein (CP), ether extract (EE), hemicellulose, and cellulose; as well as in vitro
dry matter digestibility (IVDMD). The data obtained were analyzed under a completely
randomized design with factorial arrangement (2x5, two cutting ages anda five corn
levels). In maralfalfa silage 48 DAR and 5% ground corn was obtained highest content
of crude protein (12.2%; P ≤ 0.05), and was decreased the level ammoniacal nitrogen
(0.06%; P ≤ 0.05), also was observed in maralfalfa silages 60 DAR that addition ground
corn increased digestibility and decreased cellulose content. The addition of ground
corn to silages improved nutritional and fermentative characteristics and reduced
pH, and ammoniacal nitrogen in maralfalfa silages, which improved the conservation,
quality and digestibility. Results indicate that the production of maralfalfa silage more
the addition of ground corn can improve protein content and digestibility, becoming in
an option to incorporate into feeding of livestock. |
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