Fermentative profile and nutritive value of maize, legume and mixed silage
DOI:
https://doi.org/10.5433/1679-0359.2023v44n5p1909Keywords:
Cajanus cajan cv. BRS Mandarim, forage conservation, Stylosanthes guianensis cv. Campo Grande, Stylosanthes guianensis cv. Bela, Zea mays L.Abstract
The partial substitution of maize by tropical legumes for the production of silage has aroused interest, for bringing benefits of increasing the crude protein content of corn-only silage, constituting an important alternative for the production of food in a more sustainable way. In this context, the objective of this study was to evaluate the effect of addition 30% tropical legumes on the fermentative characteristics and nutritive value of maize silage. The experimental design was entirely randomized with three replications. The treatments consisted of the following silages: Maize; Stylosanthes cv. Campo Grande, Stylosanthes cv. Bela: Pigeon pea (Cajanus cajan cv. BRS Mandarim), maize + 30% Campo Grande; maize + 30% Bela and maize + 30% Pigeon pea, totaling 21 experimental silos. The results show that exclusive legume silage without preservatives present fermentative losses that compromise the silage quality. Addition of 30% legumes to maize silage improves the nutritional quality of the silage without compromising its fermentation profile. Stylosanthes cv. Campo Grande and Bela are the most recommended locations for maize silage. Thus, a mixed silage of maize and legumes is an alternative to improve the crude protein content of exclusive maize exclusive silage, greater sustainability, and reduced fermentative losses of legume silages.
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