Características fermentativas da silagem do capim massai sob diferentes níveis de inclusão da parte aérea da moringa

Abstract

Silage is a fundamental strategy for forage conservation, ensuring the feeding of ruminants during periods of scarcity. The present study aimed to evaluate the fermentative characteristics of Massai grass silage (Panicum maximum cv. Massai) with the inclusion of the aerial part of moringa (Moringa oleifera) at levels of 0%, 10%, 20%, 30%, and 40%. The experiment was conducted in a completely randomized design, with five treatments and four replications, using 20 PVC minisilos. Parameters such as pH, temperature, gas and effluent losses, moisture, dry matter, mineral matter, and organic matter were analyzed. The results indicated a significant effect for most of the evaluated parameters, except for effluent losses. The inclusion of moringa promoted a reduction in pH and gas losses, indicating an improvement in the fermentative quality of the silage. The 30% inclusion level showed the highest dry matter recovery rate, demonstrating better nutrient preservation. It is concluded that the addition of the aerial part of moringa positively contributes to the fermentative quality of Massai grass silage.