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Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

Published online by Cambridge University Press:  06 August 2020

A. G. S. Matias ,
G. G. L. Araujo ,
F. S. Campos Open the ORCID record for F. S. Campos [Opens in a new window] ,
S. A. Moraes ,
G. C. Gois Open the ORCID record for G. C. Gois [Opens in a new window] ,
T. S. Silva ,
J. V. Emerenciano Neto Open the ORCID record for J. V. Emerenciano Neto [Opens in a new window]  and
T. V. Voltolini
A. G. S. Matias
Affiliation:
Postgraduate Program in Animal Science, Federal University of Vale do São Francisco, Petrolina/PE56304-917, Brazil
G. G. L. Araujo
Affiliation:
Brazilian Agricultural Research Corporation, Highway BR-428, Km 152, s/n - Countryside, Petrolina/PE56302-970, Brazil
F. S. Campos
Affiliation:
Postgraduate Program in Animal Science and Pastures, Federal University of Agreste of Pernambuco, Avenue Bom Pastor, s/n - Boa Vista, Garanhuns/PE55292-270, Brazil
S. A. Moraes
Affiliation:
Brazilian Agricultural Research Corporation, Highway BR-428, Km 152, s/n - Countryside, Petrolina/PE56302-970, Brazil
G. C. Gois*
Affiliation:
Postgraduate Program in Animal Science, Federal University of Vale do São Francisco, Petrolina/PE56304-917, Brazil
T. S. Silva
Affiliation:
Postgraduate Program in Animal Science, Federal University of Paraíba, Highway PB-079, Areia/PB58397-000, Brazil
J. V. Emerenciano Neto
Affiliation:
Postgraduate Program in Animal Science, Federal University of Vale do São Francisco, Petrolina/PE56304-917, Brazil
T. V. Voltolini
Affiliation:
Brazilian Agricultural Research Corporation, Highway BR-428, Km 152, s/n - Countryside, Petrolina/PE56302-970, Brazil
*
Author for correspondence: G. C. Gois, E-mail: glayciane_gois@yahoo.com.br
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Abstract

This study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats.

Keywords

Canindé goatManihot pseudoglazioviiOpuntia fícus indicasemiarid regionwater supply

Information

Type
Animal Research Paper
Information
The Journal of Agricultural Science , Volume 158 , Issue 4 , May 2020 , pp. 304 - 312
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Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press

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