Fermentation profile, aerobic stability, chemical and mineral composition of silages of mango combined with cocoa pod husk meal

Authors

DOI:

https://doi.org/10.11606/issn.1678-4456.bjvras.2022.194267

Keywords:

Aerobic stability, Fermentation profile, Mangifera indica L. Theobroma cacao

Abstract

The objective was to evaluate the fermentation profile, aerobic stability, chemical composition, and mineral content of silages of mango combined with cocoa pod husk meal. A completely randomized design was adopted, including four levels (65, 70, 75, and 80%) and five repetitions, totaling 20 experimental silos that were opened after 90 days of sealing. Increasing mango levels in the silages increased the dry matter recovery, total carbohydrates, and fraction B2 of carbohydrates, and reduced gas losses, dry matter, and mineral matter. The quadratic effect was found for pH, buffering capacity, potassium, boron, iron, and nitrogen fractions A and B1 + B2. Using unconventional products such as mango combined with cocoa pod husk meal for silage making can reduce the cost of food supplementation for ruminants, and the environmental contamination. 

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2022-09-15

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How to Cite

1.
Araújo GGL de, Araújo C de A, Gois GC, Magalhães ALR, Novaes JJ da S, Rodrigues JM da C da S, et al. Fermentation profile, aerobic stability, chemical and mineral composition of silages of mango combined with cocoa pod husk meal. Braz. J. Vet. Res. Anim. Sci. [Internet]. 2022 Sep. 15 [cited 2024 Jun. 16];59:e194267. Available from: https://www.revistas.usp.br/bjvras/article/view/194267