Gas production and in vitro digestibility of ‘maniçoba’ ensiled with grape - wine residues

Abstract

The kinetics of the gas production and in vitro digestibility of the dry matter (DM) of ‘maniçoba’ silage were evaluated with different inclusion of dried residues of the production of wine. Thirty two silos of ‘maniçoba’ shoots were made and divided into four treatments with different levels of inclusion of dried residues (0, 8, 16 and 24%) of the production of wine, with eight replications. The fermentation kinetics was evaluated by in vitro semi-automated technique of gas production. The potential maximum gas production of the total carbohydrates decreased with increasing inclusion of the dried residue, and was 159.39 and 118.62 mL g^-1 of dry matter for silage with 0 and 24% inclusion. The lowest and highest rates of gas production of the total  carbohydrates and the lag time were for silages with 16% (0.117 mL g^-1 of dry matter per hour and 3 h:17 min) and with 24% (0.150 mL g^-1 of dry matter per hour and 4 h:48 min) of inclusion of the dried residue. The in vitro digestibility of the dry matter of silage did not present a significant variation, and was 53.50% for silages with 0% and 49.07% for silages with 24% of inclusion. The inclusion of different levels of dried residues of the production of wine in ‘maniçoba’ silage reduced the cumulative gas production, however, did not reduce significantly the in vitro digestibility of the DM of silage.