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Elaboration and conservation of Saccharina from integral sugarcane, with the addition of molasses and rice powder


, : Elaboration and conservation of Saccharina from integral sugarcane, with the addition of molasses and rice powder. Cuban Journal of Agricultural Science 40(2): 155-160

An experiment was carried out to study the effect of the addition of final molasses (0, 5 and 10%) and rice powder (0, 10 and 15%) on the fermentation of integral sugarcane (stems, leaves and tops) with the aim of obtaining feed with nutritional characteristics similar or superior to those of the Saccharina elaborated with sugarcane stem, that may be used in sheep feeding. Also, its preservation was studied in the silo form in polyethylene bags. A complete random design was used with factorial arrangement 3 x 3 x 5, with four repetitions per treatment. There was linear and quadratic increase (P < 0.05) in the concentration of crude protein (CP) and true protein (TP) by increasing the content of final molasses. The increase in the concentration of true protein was also linear (P < 0.05) when the content of rice powder was increased. There was evidence of NDF and ADF decrease by the spreading effect when adding final molasses and rice powder. The fermented product preserved its proteinic value during the 70 d of storage. It is concluded that, with the use of sugarcane, values of CP, TP, NDF and ADF, similar or superior to those of the aerobic fermentation of the sugarcane stems. were obtained, and that it is possible to preserve the feed up to 70 d, without losing its nutritive value.

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