Produção de silagem do coproduto de açaí com uso de aditivos absorventes

Abstract

The use of by-products from the fruit processing industry can help improve the nutritional value of silages for use in animal nutrition. The objective is to evaluate the production of silage made from açaí by-product, using different absorbent additives. Açaí by-product (CA), ground corn (MiM), dehydrated cassava peel bran (FDCM), and rice harvest by-product (CCA). The experiment was conducted at the Institute of Education, Agriculture and Environment (IEAA), and laboratory analyses were performed at the Phytotechnics and Chemistry Laboratories of the Federal University of Amazonas (UFAM), Vale do Rio Madeira Campus (CVRM), located in Humaitá – AM. The experimental silages were stored for 62 days and, after this period, were opened to collect samples. The levels of matter (MS), mineral matter (MM), gas losses (PG), effluent losses (PE), pH, and temperature were verified. The experimental design consisted of four treatments, evaluated based on fermentative and bromatological parameters. The results indicated that the additives had a direct impact on losses and fermentation stability, with ground corn standing out as the most effective treatment, showing lower losses and better quality fermentation. It is concluded that the inclusion of absorbent additives can improve the quality of açaí byproduct silage and reduce losses during storage.