Evaluation of sugarcane silages added with macaúba cake

This study evaluated the pH and contents of dry matter (DM) and lactic acid (AL) of sugarcane silages added with different levels of inclusion of macaúba cake (TM) in different opening times (TA), in days. Laboratory silos used were opened at times 0; 3; 7; 12; 24; 36; 41 and 60 days after ensiling. The response surface methodology was used for statistical analysis. The DM content was influenced by both NI and TA. The inclusion of TM contributed to increase the DM content of sugarcane, as it absorbed moisture of the ensiled sugarcane. The pH values were influenced only by TA, which were lower than 3.8. The AL content was influenced by both NI and TA, that is, the inclusion of TM favored the increase of AL content over the 60 days evaluated. It can be concluded that the inclusion of TM in sugarcane silage can be used in all NI evaluated, and the silages should be stored for 60 days to ensure the adequate fermentation process inside the silos.

Keywords:
lactic acid; opening times; response surface

Authorship

Caroline Salezzi Bonfá ^**Autor para correspondência: E-mail: carolsalezzibonfa@yahoo.com.br

Programa de Pós-Graduação em Biocombustíveis, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Campus JK, Rodovia MG-367, 5000, 39100-000, Alto da Jacuba, Diamantina, Minas Gerais, Brasil. Universidade Federal dos Vales do Jequitinhonha e MucuriBrazilDiamantina, Minas Gerais, BrazilPrograma de Pós-Graduação em Biocombustíveis, Universidade Federal dos Vales do Jequitinhonha e Mucuri, Campus JK, Rodovia MG-367, 5000, 39100-000, Alto da Jacuba, Diamantina, Minas Gerais, Brasil.

Cíntia Gonçalves Guimarães

Antônio Ricardo Evangelista

Alexandre Soares dos Santos

Lílian de Araújo Pantoja

Gustavo Henrique de Frias Castro

*Autor para correspondência: E-mail: carolsalezzibonfa@yahoo.com.br

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables | Formulas

Figures (3)
Tables (3)
Formulas (3)

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Figure 1
Response surface related to the behavior of dry matter content (%DM). Behavior presented from the simplified model (Equation 1). DM = Dry matter; TA = Opening time, in days; NI = Inclusion level.

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Figure 2
Response surface related to the behavior of pH. Behavior presented from the simplified model (Equation 2). pH = potential of hydrogen; Torta = inclusion level of macaúba cake; TA = Opening time, in days.

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Figure 3
Response surface related to the behavior of lactic acid content (%AL). Behavior presented from the simplified model (Equation 3). Torta = inclusion level of macaúba cake; TA = Opening time, in days.

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Table 1
Statistical parameters of the response variable related to the dry matter content (%DM) of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

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Table 2
Statistical parameters of the response variable related to the values of pH of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

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Table 3
Statistical parameters of the response variable related to the lactic acid content (%AL) of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

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Figure 1 Response surface related to the behavior of dry matter content (%DM). Behavior presented from the simplified model (Equation 1). DM = Dry matter; TA = Opening time, in days; NI = Inclusion level.

Figure 2 Response surface related to the behavior of pH. Behavior presented from the simplified model (Equation 2). pH = potential of hydrogen; Torta = inclusion level of macaúba cake; TA = Opening time, in days.

Figure 3 Response surface related to the behavior of lactic acid content (%AL). Behavior presented from the simplified model (Equation 3). Torta = inclusion level of macaúba cake; TA = Opening time, in days.

Table 1 Statistical parameters of the response variable related to the dry matter content (%DM) of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

Response variable	Independent Factors	Behavior	P	CV	R²
%DM	TA	Linear	0.0028*	3.5591	0,6737
	TA	Quadratic	0.0594*	3.5199
	NI	Linear	0.0005*	5.8735
	NI	Quadratic	0.6917^NS	0.4585
	TA X NI	-	0.3358^NS	1.2164

P - statistical model significance level; CV - coefficient of variation; R² - coefficient of determination of the equation; *significant model (p < 0.05); NS - non-significant model.

Table 2 Statistical parameters of the response variable related to the values of pH of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

Response Variable	Independent Factors	Behavior	P	CV	R²
pH	TA	Linear	0.0955^NS	0.0001	0.4714
	TA	Quadratic	0.0046*	0.7810
	NI	Linear	0.3547^NS	0.2038
	NI	Quadratic	0.2595^NS	0.0001
	TA X NI	-	0.7988^NS	0.1601

P - statistical model significance level; CV - coefficient of variation; R² - coefficient of determination of the equation; *significant model (p<0.05); NS - non-significant model.

Table 3 Statistical parameters of the response variable related to the lactic acid content (%AL) of sugarcane silages added with different inclusion levels (NI) of macaúba cake and evaluated at different opening times (TA), in days.

Response Variable	Independent Factors	Behavior	P	CV	R²
%AL	TA	Linear	0.0001*	0.6453	0.7252
	TA	Quadratic	0.0045*	0.5664
	NI	Linear	0.6194^NS	0.0781
	NI	Quadratic	0.0271*	0.4624
	TA X NI	-	0.2001^NS	0.5894

P - statistical model significance level; CV - coefficient of variation; R² - coefficient of determination of the equation; *significant model (p<0.05); NS - non-significant model.

% M S = 26.2124 + 1.0277 * N I - 0.0016 * T A

p H = 3.8832 - 0.0668 * T A + 0.0009 * {T A}^{2}

% A L = 0.4370 + 0.0047 * {N I}^{2} + 0.0789 * T A - 0.0006 * {T A}^{2}

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[1] *Autor para correspondência: E-mail: carolsalezzibonfa@yahoo.com.br