Effects of wilting and ensiling with or without additive on protein quality and fermentation of a lucerne-white clover mixture

Autor(es)

Sousa, Dannylo O. ^{[1, 2]} ; Hansen, Hanne H. ^[3] ; Nussio, Luiz G. ^[1] ; Nadeau, Elisabet ^{[2, 4]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Dept Anim Sci, BR-13418900 Piracicaba - Brazil

^[2] Swedish Univ Agr Sci, Dept Anim Environm & Hlth, S-53223 Skara - Sweden

^[3] Univ Copenhagen, Dept Vet & Anim Sci, DK-1870 Eriksberg C - Denmark

^[4] Rural Econ & Agr Soc Sjuharad, Res & Dev, S-51405 Langhem - Sweden

• Tipo de documento: Artigo Científico
• Fonte: ANIMAL FEED SCIENCE AND TECHNOLOGY; v. 258, DEC 2019.
• Citações Web of Science: 1

Resumo

This study evaluated the effects of wilting and ensiling of a lucerne-while clover mixture with or without additives on protein quality and fermentation characteristics. We hypothesized that wilting will increase the rumen undegradable protein (RUP) of a lucerne-while clover mixture and that the use of additives will decrease proteolysis of lucerne-white clover silage. The experimental design was a completely randomized design with three replicates per treatment. Rapid wilting of the lucerne-while clover mixture increased RUP but ensiling of the wilted mixture decreased the true protein content and the RUP concentration. Addition of acid at the time of ensiling was more effective in decreasing proteolysis and preserved sugar compared with the untreated control and inoculant-treated silages, which potentially can improve N utilisation by ruminants. (AU)

• Processo FAPESP: 18/07268-2 - Características nutricionais de gramíneas e leguminosas: efeitos da planta, variedade e estágio de maturidade na colheita
• Beneficiário: Dannylo Oliveira de Sousa
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado