Avaliação de silagens de mucilagem de sisal, aditivadas com fubá de milho e níveis crescentes de uréia

Abstract

The aim of this study was to evaluate the chemical composition and dynamics of fermentation of silages of co-product from the extraction of sisal wilted with additives (corn and increasing levels of urea). The experiment was conducted in Agricultural, Environmental and Biological Sciences Center, of the Federal University of “Reconcavo” of Bahia, Cruz das Almas, in january 13 to april 14, 2011. The levels of urea were 0, 2, 4, 6 and 8% and the control, with five days of opening (14, 21, 30, 60 and 90 days). The treatments, except control, were added 5% corn meal. The experimental design utilized was a completely randomized design with factorial 6x5 with three repetitions. Urea contributed to the increase crude protein and had a direct effect on increasing the levels of pH and N-NH3. The increased of storage time caused losses of fermentation in sisal co-product silages. It was concluded that the addition up to 6 or 8% urea, with 14 days of storage period, were the best treatments. Because reduced dry matter, gaseous and effluent losses and prevent deterioration in the quality of silage.