Características fermentativas, composição química e fracionamento da proteína da silagem de gliricídia submetida a diferentes períodos de fermentação

Abstract

The objective of this study was to evaluate the effect of the fermentation time on the qualitative and chemical characteristics of Gliricidia sepium silage grown in the sergipe agreste. A completely randomized experimental design with five treatments and six replicates was used. The treatments were the different opening periods of the silos (7, 14, 30, 42 and 60 days after the closing date). PVC minisilars with 10 cm diameter and 30 cm length were used. The production of lactic acid was influenced (P = 0.01) of the fermentation time, presenting a quadratic positive behavior. The buffer capacity showed a linear behavior (P = 0.02) along the fermentation time. Negative quadratic behavior (P = 0.01) was observed for pH values, as a function of fermentation time. Positive quadratic behavior (P 0.05) of the fermentation time for the other chemical variables with mean values ​​of 230.2 g / kg, 66.4; 514.8; 407.6; 66.7; 107.2; 447.4 and 213.4 (g / kg DM) for MS, MM, NDF, ADF, Lig, Hem, Cel and NFC respectively. No effect (P> 0.05) of the fermentation time was observed for the crude protein (CP) content and the fractionation protein values ​​with mean values ​​of 204.2 g / kg, 356.2, 128.8, 353, 162.6, for PB, fraction A, fraction B1 + B2, fraction B3 and fraction C, respectively. Gliricidia demonstrated potential as a food source in the form of silage, as the fermentation retained its bromatological characteristics and is suitable for consumption of the animals at 60 days of fermentation.