Evaluation of orange peel and corn silages with different protein additives

Andréa Pereira Pinto, Ivone Yurika Mizubuti, Edson Luiz de Azambuja Ribeiro, Elzânia Sales Pereira, Valter Harry Bumbieres Júnior, Patricia Guimarães Pimentel, Rafael Salmazo, Maria Socorro de Souza Carneiro


Experimental mini-silos were prepared, in a completely randomized design distributed in a 2 x 5 factorial arrangement, with two silages (orange peel and corn) and five treatments (without protein source; with urea; soybean meal; cotton seed meal and sunflower meal). The protein additives were added to each silage to achieve about 10% protein. The silos were opened 90 days after the make silages. The following determinations were accomplished: pH, lactic acid (LA), buffering capacity (BC), dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), calcium (Ca), total carbohydrates (TC), non fibrous carbohydrates (NFC) and in vitro digestibility (IVD). The protein additives increased the DM averages of the silages. The pH of silages varied from 3.41 to 3.95, being the lactic acid and in vitro digestibility higher to the orange peel silage when compared to the corn silage. It can be concluded that the orange peel silage to be preserved in silage form with protein source.


Buffering capacity; Cotton seed meal; Lactic acid; Soybean meal; Sunflower meal; Urea.

DOI: http://dx.doi.org/10.5433/1679-0359.2012v33n6Supl2p3305

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional