Silagem de grão de milho reidratado com diferentes proporções de resíduo industrial de tomate

Abstract

Corn grain rehydration is a technique that consists of increasing the moisture content of dry grains, in order to improve the fermentative processes of the silages as well as their digestibility. For this reason, the present study aimed to evaluate the fermentative caracteristics and the nutritional value of silages of rehydrated corn with different proportions of tomato industrial residue (TIR). The design was completely randomized with five treatments and seven replications. The treatments were constituted by different proportions of TIR(25%, 30%, 35%, 40% and 45%) in the silage of rehydrated corn grains. After the incorporation of TIR in the silages, in the proper proportions, the material was compacted in experimental silos and stored at room temperature for 60 days. After the closing period, the silos were opened, starting the laboratory analyses. Regarding the chemical composition of the silages, diferences were observed for the contents of dry matter and a decreasing linear effect was observed with reduction of 1.15% of DM. As for the contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin, increasing linear effect was observed with increases of 0.20; 0.23; 0.18; 0.05%, respectively, for each 1% of TIR added to the silages. As for the in vitro digestibility of dry matter it was observed decreasing linear effect with reductions of 0.37%, the same effect was observed for the degradability of dry matter in the times of 24 and 48 hours, reductions of 0.62% and 0.25% for each 1% of TIR added to the silages. The industrial tomato residue can be used in the proportion of 35% for rehydration of silage of ground corn grain, by improving the nutritional value and aerobic stability of mixed silages.