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Fermentation and chemical composition of Marandu grass ensiled with dehydrated brewery residue
Author(s) -
Jesus Ferreira Daniele,
Moura Zanine Anderson,
Paula Lana Rogério,
Souza Alexandre Lima,
Mattos Negrão Fagton,
Geron Luiz J V,
Parente Henrique N,
Oliveira Maia Parente Michelle,
Pinho Ricardo M A
Publication year - 2019
Publication title -
grassland science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.388
H-Index - 19
eISSN - 1744-697X
pISSN - 1744-6961
DOI - 10.1111/grs.12210
Subject(s) - brachiaria , silage , chemistry , dry matter , fermentation , residue (chemistry) , chemical composition , zoology , lactic acid , food science , agronomy , biochemistry , biology , forage , bacteria , organic chemistry , genetics
Abstract The objective of this study was to evaluate fermentation and chemical composition of Brachiaria brizantha cv. Marandu silages treated with dehydrated brewery residue (DBR). Treatments consisted of five levels of DBR (0, 100, 200, 300, and 400 g/kg fresh matter basis). Buffering capacity, pH, and lactic acid concentration were quadratically affected ( p < 0.05) by DBR levels. Losses by gases and effluents decreased linearly ( p < 0.05) as the level of DBR was increased. Dry matter recovery increased linearly ( p < 0.05). The addition of DBR did not affect ( p > 0.05) chemical parameters, such as organic matter, ash, and water‐soluble carbohydrates in Marandu grass silage. The addition of DBR improved the fermentation profile and nutritive value of B. brizantha cv. Marandu. These effects were consistent with the inclusion of at least 200 g/kg of DBR.