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Fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses
- Source :
- Semina: Ciências Agrárias, Vol 43, Iss 6 (2022)
- Publication Year :
- 2022
- Publisher :
- Universidade Estadual de Londrina, 2022.
-
Abstract
- This study aimed to evaluate the fermentation profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six replications, with a control treatment (water rehydration), whey rehydration, water rehydration plus molasses (2.5%), and whey plus molasses (2.5%). Lower values of dry matter content (DM = 66.37; 1.55%) were found for the control silage, but within the recommended range. The contents of crude protein, neutral detergent fiber, acid detergent fiber, lignin and hemicellulose were not influenced by the use of additives. There was no difference (p>0.05) for aerobic stability and ammonia-N (6.04%) between treatments. For pH, lower values were observed for silages with molasses. There was a higher concentration (p
Details
- Language :
- English, Portuguese
- ISSN :
- 16790359 and 1676546X
- Volume :
- 43
- Issue :
- 6
- Database :
- Directory of Open Access Journals
- Journal :
- Semina: Ciências Agrárias
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.7e596c640bbb42b29b911c8925915306
- Document Type :
- article
- Full Text :
- https://doi.org/10.5433/1679-0359.2022v43n6p2595