Avaliação qualitativa da silagem do farelo integral do coco babaçu com diferentes aditivos

Abstract

The objective of this study was to evaluate the chemical and bromatological quality of whole babassu coconut meal silage subjected to the addition of different additives after 90 days of ensiling. The experiment was conducted at the Animal Nutrition Laboratory (LABNUTRI) of the Center for Engineering and Agricultural Sciences (CECA) at the Federal University of Alagoas (UFAL), using a completely randomized design (CRD) with four treatments and five replications: T1 – without additives (0%); T2 – 1% urea; T3 – 1% urea + 0.05% yeast (Saccharomyces cerevisiae); and T4 – 0.05% yeast. To standardize moisture, 200 mL of distilled water were added per silo. After 90 days, the mini silos were opened, and 100 g of samples were collected from each unit for analysis. Data were subjected to ANOVA and Tukey’s test at a 5% significance level, using the SISVAR software (2010). It was concluded that the addition of urea and Saccharomyces cerevisiae yeast positively influences the crude protein (CP) and ether extract (EE) contents but does not affect the fibrous fractions (NDF, ADF, and lignin).