Effect of storage time and use of additives on the quality ofgrape pomace silages

摘要

The objective was to evaluate the chemical and fermentative characteristics of moistgrape pomace, treated with additives and ensiled for different times. Samples ofwet grape pomace were treated by addition of urea (5 and 10 g/kg of NM) or withenzymatic-bacterial additive (0.2 and 0.4 g/kg NM). Samples were analyzed for pH,ammoniacal nitrogen, buffer capacity, and chemical composition. For CP, an increasinglinear behavior was observed with values between 111.3 and 131.6 g/kg of DM,on Days 0 and 96. The NFC and pH had the lowest values shortly after silo closing,indicating intensification of fermentation. The addition of urea promoted an increasein CP contents, reduction in TCHO and NFC contents, and elevation of IVDMD andN-NH_3 contents. Wet grape pomace exhibits favorable characteristics for feedingruminants, with silage being a good alternative for its storage.