Palavras-chave
Digestibilidade in situ
Fenóis totais
Olea europea
Valor nutricional.
Como Citar
Resumo
O objetivo desta pesquisa foi melhorar parâmetros fermentativos e o valor nutricional da silagem da torta de oliva (Olea europaea "Arbequina") in natura através de dois tempos de repouso do material após a extração do azeite e/ou com adição de níveis de milho moído. O material foi ensilado em dois tempos após a extração (0 e 48 horas), incluindo como aditivo grão de milho moído nos níveis: 0, 5 e 10% de matéria fresca de torta de oliva a ser ensilada. O delineamento foi inteiramente casualisado de forma randômica e avaliados os parâmetros fermentativos, conservação, concentração de compostos fenólicos, composição química e valor nutritivo. As silagens não diferiram quanto à digestibilidade de nitrogênio não proteico, sílica e FDN. No tempo zero foram observados valores superiores para capacidade tampão, fenóis totais e taninos totais e inferior para matéria seca em relação a torta de oliva após 48 horas de repouso pós-extração do azeite. As silagens contendo inclusão de 10% de milho, em comparação sem a inclusão, apresentaram maior digestibilidade, NDT e menor pH e EE. A inclusão de milho moído melhora as características fermentativas e o valor nutritivo das silagens de torta de oliva fresca. A técnica de ensilagem tem se mostrado uma alternativa para preservar as características importantes da torta de oliva.
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Copyright (c) 2024 Fábio Antunes Rizzo, Jorge Schafhäuser Junior, Ana Carolina Fluck, Olmar Antônio Denardin Costa, Rudolf Brand Scheibler, Lívia Argoud Lourenço, José Laerte Nörnberg, Ana Paula Binato de Souza, Diego Prado de Vargas, Jamir Luís Silva da Silva