Características fermentativas e valor nutritivo de híbridos de sorgo em quatro estádios de de maturação

Abstract

The objective of this study was to evaluate the nutritional value and fermentative characteristics of five sorghum hybrids at four cutting ages. The hybrids BRS-610, BRS655, BRS658, BRS659 and VOLUMAX were harvested and evaluated at the ages of 88, 95, 102 and 108 days. A randomized complete block design was used in a factorial arrangement with five hybrids, four cut ages and three blocks. The comparison between hybrids at each cutting age was performed using the Tukey test with a significance level of 5%. For the evaluation of the hybrids along the cutting ages, a regression analysis was performed. In relation to the nutritive value, the dry matter contents were observed daily increments of 0.55; 0.41; 0.13, 0.33 and 0.38% for each hybrid. For the crude protein and lignin an increase of 0.038 and 0.12% was observed. The hybrids showed a linear decreasing behavior with a reduction of 0.498; 0.36; 0.2030; 0.375 and 0.364% each day in the neutral detergent fiber content. Linear behavior was observed for the fermentative characteristics. The dry matter content indicates that the best cutting season for the sorghum hybrids is when it is at 102 and 108 days.