Fermentation quality and nutritional value of marandu grass silage with dehydrated banana peel

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dc.creatorOrlando Filipe Costa Marques
dc.creatorEleuza Clarete Junqueira de Sales
dc.creatorFlávio Pinto Monção
dc.creatorAriadne Freitas Silva
dc.creatorJoão Paulo Sampaio Rigueira
dc.creatorDaniel Ananias de Assis Pires
dc.creatorLeidy Darmony de Almeida Rufino
dc.creatorJean Kaique Valentim
dc.date2024
dc.date.accessioned2026-07-07T03:59:11Z
dc.descriptionThe objective of this study was to evaluate the fermentation profile and nutritional value of Marandu grass silage (Urochloa brizantha (Hoschst.Ex. A. Rich) R. D. Webster cv. Marandu Syn. Brachiaria brizantha (Hochst. Ex A. Rich) Stapf cv. Marandu} with different levels of inclusion of dehydrated banana peel. The experiment was conducted in a completely randomized design with marandu grass with five levels of dehydrated banana peel (0, 10, 20, 30 and 40% of natural matter) with eight replicates. The data collected were submitted to analysis of variance and, when the "F" test was significant, the inclusion levels of the pre-dried banana peel were analyzed utilizing orthogonal polynomials and linear and quadratic regression models. The mean values of N-NH3 were adjusted to the linear regression model (p < 0.01), while the pH values had the lowest value of 4.3 with the inclusion of 15% of banana peel. The mean values of the gas loss (PG, P = 0.01) and the dry matter recovery (RMS; P = 0.01) were adjusted to the quadratic regression model, with a minimum point of 16.15% for losses and 21% as the maximum point for dry matter recovery. The rate of degradation potential degradability of the dry matter (SD; P = 0.74) did not vary with the inclusion of the banana peel. The potential degradability standardized at 2, 5 and 8% was adjusted to the regressive linear regression model (p < 0.01), and for each percentage point of inclusion of the banana peel, there was a reduction of 0.23, 0.14 and 0.10%, respectively. The inclusion of 10 to 20% dehydrated banana peel in the marandu grass silage improves the fermentation profile and the nutritional value of the silage.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303179699012
dc.identifierhttps://www.redalyc.org/journal/3031/303179699012/
dc.identifierhttps://www.redalyc.org/journal/3031/303179699012/html/
dc.identifierhttps://www.redalyc.org/journal/3031/303179699012/303179699012.epub
dc.identifierhttps://www.redalyc.org/journal/3031/303179699012/movil
dc.identifier10.4025/actascianimsci.v46i1.67242
dc.identifier.urihttp://hdl.handle.net/123456789/449615
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Vol.46
dc.subjectAgrociencias
dc.titleFermentation quality and nutritional value of marandu grass silage with dehydrated banana peel
dc.typeartículo científico

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Acta Scientiarum. Animal Sciences - Universidade Estadual de Maringá