EFFECT OF DIFFERENT LEVELS OF Canavalia ensiformis UPON QUALITY OF CORN SILAGE. 1998.

Abstract

With a complete random design, the effect of different levels of Canavalia ensiformis (NC) on the anaerobic fermentation characteristics of the corn (Zea mays) were evaluated using a micro-silo technique with polyethylene bag. Four levels of Canavalia ensiformis (0, 20, 40, 60%), on fresh basis, were studied. Both forages were harvested at the same age, 78 days. The silage proccess was carried out for 60 days. Silages of T1, T2, and T3 presented typical organoleptic characteristics of a good corn silage. At the other hand, T4 presented a dark green color, pasty texture and bad smell. Dry matter content of silages were not affected by NC (P>0.15), with an average of 26.6%. NC presented a linear effect on crude protein (T1= 5.43%, T4= 11.77%, dry basis) and a quadratic effect on pH of the silage; pH varied between 4.43 and 4.52. Ammonia silage content was affected in a non lineal form by NC, with values between 7.72 and 10.2%, basis on total N. There was a lineal effect of NC on N solubility of silage in buffer of borate/phosphate (T1= 36.8%; T4= 47.0%) and pepsine (T1= 51.7%; T4= 63.0%). Also, there was a lineal effect of NC on lactic acid (T1= 5.8%; T4= 11.0%, dry basis) and acetic acid (T1= 1.34%; T4= 2.24%, dry basis). The effect of NC on butyric acid was quadratic with values between 0.188 and 0.312%. The relative proportions of these acids were not different between treatments. It is concluded that silages of corn and Canavalia ensiformis presented good fermentative characteristics up to a level of this legume not greater than 40%, fresh basis, with an important increase in crude protein.