Perfil fermentativo, calidad nutricional y estabilidad aerobia de ensilajes mezclados de hierba elefante (Pennisetum purpureum Schum) y maní forrajero (Arachis pintoi)

Fermentative profile, nutritional composition, and aerobic stability of elephant grass (Pennisetum purpureum Schum) and forage peanut (Arachis pintoi) mixed silages

Objetivo. Determinar el perfil fermentativo, composición centesimal y estabilidad aerobia de ensilajes mezclados de hierba-elefante combinadas con niveles de maní forrajero. Materiales y métodos. Distintos niveles de maní forrajero (0,0, 20,0, 40,0, 60,0 y el 80,0% en la base de la materia fresca) se adicionaron a los ensilajes de hierba-elefante. Se adoptó el delineamento enteramente casualizado, con 5 tratamientos y 3 repeticiones, totalizando 15 silos experimentales que se abrieron tras 30 días de sellados. Perfil fermentativo, composición centesimal y estabilidad aerobia. Resultados. Se evaluaron el aumento de los niveles de maní forrajero en los ensilajes de hierba elefante promovió aumento en la porosidad, permeabilidad, densidad y pH (p<0,001). Se observó reducción de 0,58 en el índice de Flieg para cada 1% de maní forrajero adicionado al ensilaje de hierba -elefante (p<0,001). La suma de la diferencia de temperatura del ensilaje con relación al ambiente (p=0,032) y estabilidad aerobia (p<0,001) presentó efecto cuadrático. La inclusión de maní forrajero en los ensilajes de hierba elefante redujo la materia seca, materia orgánica, fibra en detergente neutro y ácido, hemicelulosa, celulose y carbohidratos totales (p<0,05) y aumentó la materia mineral, proteína bruta, lignina, carbohidratos no fibrosos, y nutrientes digestibles totales (p<0,05). Conclusiones. En las condiciones experimentales, se recomienda la inclusión de hasta el 40% de maní forrajero combinado con hierba elefante para componer ensilajes mezclados, debido a la mejor dinámica fermentativa, perfil nutricional y estabilidad aerobia.

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