Avaliação do resíduo do beneficiamento do feijão (Phaseolus vulgaris L.) como aditivo da silagem de cana-de-açúcar (Saccharum ssp.)

Abstract

The scope of this work is to evaluate the different levels of beans processing residues during the sugar cane ensiling process over the silage nutritional quality and fermentation characteristics. The experiment was conducted at UAG/UFRPE in Garanhuns - PE, where 20 silos made of PVC pipe were used, in which the residue of raw and previously ground common bean processing (Phaseolus vulgaris L.) was added to newly chopped sugar-cane in the proportions of 0, 50, 100 and 150g/kg of natural forage matter. We used a randomized design and regression analysis were performed according to the level of beans in silage. The losses from the ensiling process, the aerobic stability of the material, and the silage chemical composition, pH, NH3-N and IVDMD were analyzed. The inclusion of increasing levels of bean residue until the level of 150g/kg improved the quality of silages, since there was a reduction in gaseous losses, improvement in the food composition and in vitro digestibility of DM, without compromising the silages pH. The highest level of inclusion was that of 150g kg-1 of green material ensiled. The inclusion of 150 g / kg of waste improvement of beans in cane sugar improves the characteristics of the silage and digestibility.