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

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dc.contributorA. G. S. Matias; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; F. S. Campos; SALETE ALVES DE MORAES, CPATSA; G. C. Gois; T. S. Silva; J. V. Emerenciano Neto; TADEU VINHAS VOLTOLINI, CPATSA.
dc.creatorMATIAS, A. G. S.
dc.creatorARAUJO, G. G. L. de
dc.creatorCAMPOS, F. S.
dc.creatorMORAES, S. A. de
dc.creatorGOIS, G. C.
dc.creatorSILVA, T. S.
dc.creatorEMERENCIANO NETO, J. V.
dc.creatorVOLTOLINI, T. V.
dc.date2021-02-19T01:13:09Z
dc.date2021-02-19T01:13:09Z
dc.date2021-02-18
dc.date2020
dc.date.accessioned2026-07-07T05:56:26Z
dc.descriptionThis 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.
dc.identifierThe Journal of Agricultural Science , v. 58 , n. 4 , p. 304-312, 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130114
dc.identifierhttps://doi.org/10.1017/S0021859620000581
dc.identifier.urihttp://hdl.handle.net/123456789/503002
dc.languageeng
dc.rightsopenAccess
dc.subjectPerfil de fermentação
dc.subjectQualidade nutricional
dc.subjectSilagen mista
dc.subjectCaprino
dc.subjectPalma Forrageira
dc.subjectSilagem
dc.subjectFermentação
dc.subjectManiçoba
dc.subjectOpuntia
dc.subjectSilage
dc.titleFermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding.
dc.typeArtigo de periódico

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