Chemical composition and fermentation characteristic in cassava (“Manihot” sp.) silages with different proportion of grape wine residue

Abstract

The effects of inclusion of grapewines residue (GR) levels (0, 8, 16 and 24%) on the chemical composition and fermentation characteristics of cassava silages were studied. PVC silos tubes were used and opened after 60 days of fermentation for chemical analyses. The design used was the completely randomized with 8 repetitions. Data were submitted to variance and regression analysis. GR inclusion in the cassava silages increased dry matter, mineral matter, ether extract and lignin. However, GR did not influence levels of neutral and acid detergent fibers, and it promoted reduction of insoluble nitrogen in neutral detergent and total carbohydrates. Dry matter in vitro digestibility increased with the inclusion of GR in the cassava silages, ranging from 44.89 to 46.05%. Silages presented good fermentative characteristics, in function of the low levels of ammonia nitrogen in percentage of total nitrogen and pH values.