Qualidade fermentativa e valor nutricional da silagem de capim-marandu com casca de banana desidratada

Abstract

The 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 carried out in a completely randomized design with marandu grass with four levels of dehydrated banana peel (10, 20, 30 and 40% of the natural matter) and the control treatment with eight replicates. 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.