Abstract

SILVA, T.M. et al. Rumen degradability and nutritive value of wild cassava ensiled with levels of grape-wine residue. Arch. zootec. [online]. 2011, vol.60, n.229, pp.93-103. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000100011.

The best level content of grape wine residue (0, 8, 16 and 24%) was evaluated as additive in wild cassava silages by in situ degradability, energy estimative fractions and index of forage value (IVF). The experiment was performed in Embrapa Semi-Árido, Petrolina City, Pernambuco State. Four ruminal canulated sheep were used for in situ degradability study, which 0, 3, 6, 24, 48 and 72 hours were the incubation time. A Latin Square Design with four animals, four treatments and four collection period was adopted. Energy was estimated according to prediction equations based on chemical composition. IVF was determined by intake and digestibility estimative which considered neutral detergent fiber and acid detergent fiber content. There were no effects of the treatment on ruminal parameters (a, b and c). Potential and effective degradabilities (2, 5 and 8%/hour), energy values and IVF were negatively influenced by the levels of grape wine residue in the silage, indicating that its use as additive for ensiling is not viable.

Keywords : Forage evaluation; Caatinga; Energy; Sheep.

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