Resumo

ARAIZA-ROSALES, Elia Esther et al. Fermentative and nutritional quality of maize silages complemented with apple and molasses. Ecosistemas y recur. agropecuarios [online]. 2015, vol.2, n.6, pp.255-267. ISSN 2007-901X.

The addition of rejected apples and molasses to corn silage was evaluated on fermentation quality and nutritional composition using four combinations of corn silage and apples (100-0, 75-25, 50-50, 25-75) and three levels of molasses (0, 5 y 10 %) to obtain twelve treatments (100-0-0, 100-0-5, 100-0-10, 75-25-0, 75-25-5, 75-25-10, 50-50-0, 50-50-5, 50-50-10, 25-75-0, 25-75-5 and 25-75-10) using 36minisilos. The pH was reduced with the addition of apples (pH < 3.6), while molasses increased pH by 0.03 - 0.07 units. Ammonia nitrogen was increased (0.59 % to 2.44 %) while VFAs maintained acceptable levels (acetic acid: 0.04 - 0.73 %, propionic: 0.02 - 0.70 %; butyric: 0.0 -0.58 %), increasing slightly with molasses and decreasing with apples. In comparison to control silage (100-0-0) dry matter and ashes were reduced with the addition of apples and increased with molasses (p < 0.001). Crude protein increased only in mixture 100-0-5 (5.9 vs. 7.5 %). Non-structural carbohydrates increased only with the highest level of apples and molasses (61.3 vs. 66 %). Apples increased NDF (59.5 vs. 63.1 %) and ADF (30.7 vs. 35.6 %), but at 75 % inclusion, both decreased; molasses reduced NDF and ADF always. The cost of digestible dry matter decreased in 75-25-10 ($6.01 to $5.00 kg^-1) and relative value calculated by Petersens Method increased (96.7 to 115.3 %). Depending on costs and availability, apples and molasses can be used to improve the quality and cost of corn silage.

Palavras-chave : Minisilos; Malus domestica; Petersen Method; pH; silage; Zea mays.

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