"Valoración de la calidad nutricional del ensilaje de maíz con diferentes niveles de inclusión de vaina de faique (Acacia macracantha)".
This research study was carried out with the purpose of doing a nutritional assessment of corn silage with different levels of inclusion of faique pod (Acacia macracantha). Four treatments were evaluated as it follows: T1: 0%, T2: 10%, T3: 20%, T4: 30% of faique pod by completely randomized design w...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2017
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| Matèries: | |
| Accés en línia: | http://dspace.unl.edu.ec/jspui/handle/123456789/19241 |
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Afegir etiqueta | Sumari: | This research study was carried out with the purpose of doing a nutritional assessment of corn silage with different levels of inclusion of faique pod (Acacia macracantha). Four treatments were evaluated as it follows: T1: 0%, T2: 10%, T3: 20%, T4: 30% of faique pod by completely randomized design with four treatments and three repetitions; the microsilos were made in cylindrical metal containers with capacity of 3 kg, for a period of 30 days for all treatments. The following variables were studied: organoleptic characteristics, chemical composition, digestibility in situ, content of energy and costs. The results showed that the organoleptic characteristics of silage (color, smell, texture and moisture) were affected by the inclusion of faique pod, observing that to higher levels of faique pod these characteristics got worst; in the same way the chemical composition recorded variations depending on the levels of inclusion of Faique pod with a higher content of crude protein in T1 (witness) with 14.42%, While other treatments recorded values close to 13%; on the other hand, the tenors of raw fiber and ash increased as the proportion of VF was risen. The in situ dry matter digestibility decreased from 60,05%, in T1 to 42,62% in T3, and as a result the energy input ranged from 2.17 to 1.54 Mcal/Kg of dry matter, respectively. Costs did not show marked differences, reaching values of $ 0.29/Kg for T1 and $ 0.32/Kg for T4. It is concluded that the inclusion of faique pod in maize silage , affects both their organoleptic and nutritional value, being advisable not to exceed 20% inclusion, provided that is conducive to good condition to obtain a good quality and reasonably priced food. Key words: silage, Faique, digestibility, legumes, maize, Acacia macracantha. |
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