Nutritional composition, fermentative characteristics and in vitro digestibility in silages of byproducts of pepper cultivations affected by different treatments

摘要

A study about the effect of some additives on the evolution of different nutritional and fermentative parameters in byproducts of hothouse pepper cultivations after 24 days of silage was carried out. Additives were used in the following amounts: i)formic acid, ii) a commercial product: Fic-potenciado, composed by propionic acid and salts derivates, iii) a mixture of pepper and tomato byproducts. Several assays in vitro were effected in order to evaluate the ruminal degradation of the different silages, by using the controlled fermentation or gas test technique. Analysis about the chemical composition (crude protein, non protein nitrogen, ether extract, neutral detergent fiber, acid detergent fiber, acid detergent lignin, ash and dry matter), fermentative characteristics (acetic acid, soluble nitrogen, ammonia nitrogen and pH), as well as in vitro gas production were carried out. Usually, in vitro digestibilities were lower than those obtained on a fresh matter, because the fibrous fraction was also increased, except when the formic acid was used, but they are similar to those traditional european forages. Quality silages were higher for those obtained with formic acid.