Coprodutos do desfibramento do sisal na produção de silagem

Abstract

The aim of this study was to evaluate the addition of five levels of Sisal powder in silage agave mucilage and to determine the best level of additive for a source of quality food. It was evaluated the fermentative characteristics and chemicalqualitative characteristics of sisal silage with mucilage levels of added sisal powder: 0%, 5%, 10%, 15% and 20%, based on the natural material. We used experimental PVC silos tube of 100 mm diameter, 50 cm long, sealed with PVC cover at both ends, having valve busen type at the upper end, the Silos were opened 30 days after closure for evaluation of chemical composition, volatile fatty acids, pH and buffering capacity. 25 experimental units were distributed in a DIC (completely randomized design) with 05 treatments and 05 repetitions. Adding sisal powder in agave mucilage caused a linear increase in dry matter (DM), neutral detergent fiber (NDF), linear reduction in crude protein (CP), ether extract (EE) and losses effluent (PE). Furthermore, their addition gave a reduction in the buffer capacity (PT) which in turn caused a reduction in pH, which improved fermentative characteristics and reduces butyric acid levels, with the addition of 10.23% sisal powder. After analyzing the results, it is recommended the addition of 10% sisal powder in silage agave mucilage, given that this level gave the best combination of fermentative characteristics and chemical composition of silages, providing a preservation in the chemical composition of food.