Perfil fermentativo da silagem de aveia com adição de torta de oliva

Abstract

Silage is mainly used in periods of scarcity as it maintains the supply of bulky food, all stages of the process must be successful to maintain the quality of the product, especially when working with grasses, the use of additives is necessary. to ensure this quality. The objective of this work was to evaluate the fermentative parameters of seasoned grass silage with the addition of different levels of olive cake. The work was carried out at the Federal Technological University of Paraná, Dois Vizinhos campus, during the winter season april-2019. The treatments were five levels of olive cake added during ensiling: exclusive white oat silage or addition of 6, 12, 18 and 24% of olive cake. The micros silos remained closed for a period of 70 days. After opening, evaluations of the fermentative profile were carried out, such as: evaluation of pH, buffering capacity, total losses by dry matter, losses by effluents and by gases. The experimental design was in a 2x5 factorial scheme, with six replications per treatment. The effluent production was the only fermentative parameter that showed a significant difference (p<0.05), and in the DM contents there was not the expected significance for the improvement of the final product. Thus, the use of pie should be further studied.