Bromatology of silage of Arachis pintoi and Megathyrsus maximums cv mombaza

The objective was to determine the bromatological content of the silage made up of Arachis pintoi y Megathyrsus maximums cv Mombaza. Three treatments were studied which were mixtures of A. pintoi y M. maximus cv Mombaza. The treatments were: T1 (75%A.pintoi-25%M. maximums) T2 (50%A.pintoi-50% M. max...

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1. Verfasser: Schnabel Delgado, Odilón (author)
Weitere Verfasser: Rivera Fernández, Rubén Dario (author), Andrade Zambrano, Carmen (author), Zambrano Cedeño, Xiomara Cecilia (author)
Format: article
Sprache:spa
Veröffentlicht: 2024
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Online Zugang:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/470
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Zusammenfassung:The objective was to determine the bromatological content of the silage made up of Arachis pintoi y Megathyrsus maximums cv Mombaza. Three treatments were studied which were mixtures of A. pintoi y M. maximus cv Mombaza. The treatments were: T1 (75%A.pintoi-25%M. maximums) T2 (50%A.pintoi-50% M. maximums) and T3 (75% M. maximums -25% A.pintoi). Each experimental unit had four replies. The experimental unit was a 50 kg silage bag. The silage remained for a period of 35 days. After that, the bromatological analysis was carried out where the following were measured: crude protein, neutral detergent fiber (NDF), acid detergent fiber (ADF), dry matter and digestibility. The results indicate that there are statistical differences in the variables analyzed. The protein content increases in relation to the A.pintoi content, with T1 having the highest average with 13.03%. The NDF and ADF present an inverse behavior to the protein since the higher the percentage of A. pintoi, the lower its concentration. Dry matter had statistical differences (p<0.01), T1 with an average of 17.47% was higher than the other treatments, the same ones that share the category. Digestibility was greater with higher A. pintoi content. The mixture of A. pintoi and M. maximums in the production of silage is an alternative to obtain a better nutritional composition