Silagem de capim mori (Paspalum fasciculatum Willd ex Flüggé) com níveis de fubá de milho

Abstract

The objective of this research was to evaluate Mori grass (Paspalum fasciculatum Willd ex Flüggé) silages with corn meal levels on sensory characteristics, fermentati-ve quality and aerobic stability. A completely randomized experimental design was used, with four inclusion levels (0; 5; 10 and 15%). The pre-withered Mori grass was chopped, mixed with corn meal, during ensiling. After 77 days, the experimental silos were weighed, opened, temperature checked, sensory analysis, samples taken to determine pH, DM, MO MM and aerobic stability. The addition of cornmeal provided an increase of 9.61% in the DM content of the silage at the highest inclusion level. There was a linear reduction of silage temperatures (P<0.05) of 0.233% for each 1% cornmeal addition. The level with 15% inclusion maintained its ideal pH value (4.1) up to 132 hours of aerobic exposure. Silage with 10% inclusion showed the shortest stability time in the ideal pH range (4.1), for 36 hours, followed by levels with 5% and 0% inclusion, with 48 and 72 hours. The first treatment to leave stability and exceed 2ºC added at room temperature was the level with 10% inclusion in 36 hours, remai-ning stable at the level of 15% in 168 hours. All the silages with the addition of corn meal showed sensory, fermentation, pH and DM levels that classified them as good to very good. Standing out the Mori grass silage with 15% inclusion for presenting better aerobic stability.