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No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) natalia_avila_soares.pdf: 1056490 bytes, checksum: 869e513c0faa0977b352060ebd8f23f9 (MD5) Previous issue date: 2016 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Objetivou-se com esse trabalho avaliar os efeitos da inclus?o de n?veis do farelo de crambe (Crambe abyssinica Hoechst), no perfil fermentativo e valor nutricional da silagem de cana-de-a??car avaliados em diferentes tempos de abertura dos silos. O experimento foi conduzido na Fazenda Experimental do Moura, pertencente ? Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), localizada no Munic?pio de Curvelo, MG e as an?lises laboratoriais forma realizadas no Laborat?rio de Nutri??o Animal do Departamento de Zootecnia da UFVJM, Campus Diamantina, MG. Foi adotado um delineamento inteiramente casualizado em esquema fatorial 4 x 4, sendo quatro n?veis de adi??o do farelo de crambe (FC: 0; 5, 10 e 20%, com base na mat?ria natural) e quatro tempos de abertura dos silos (10; 20; 30; 60 dias ap?s a confec??o das silagens),com quatro repeti??es. Para a avalia??o da composi??o bromatol?gica usou-se: mat?ria seca (MS); mat?ria org?nica (MO), mat?ria mineral (MM), prote?na bruta (PB), extrato et?reo (EE), fibra em detergente neutro corrigida para cinzas e prote?na (FDNcp), fibra em detergente ?cido (FDA), carboidratos totais (CT), carboidratos n?o fibrosos (CNF) e nutrientes digest?veis totais calculados (NDTcalculado). Para o perfil fermentativo foram avaliados os valores da atividade de ?gua (Aw), potencial hidrogeni?nico (pH), condutividade el?trica (CE), carboidratos sol?veis (CHOs) e nitrog?nio amoniacal (N-NH3). Os dados foram submetidos ? an?lise de regress?o (P>0,05). Para vari?vel EE, foi observado efeito de dose e tempo (P>0,05). Para a intera??o dos fatores (n?veis de inclus?o do FC x tempo de abertura) observou-se efeito para MS, MM, PB, MO, FDNcp, FDA, CT, CNF, NDT calculado, CE, AW, CHOs, pH e N-NH3. A adi??o do farelo de crambe na ensilagem de cana-de-a??car promoveu melhorias na composi??o bromatol?gica, uma vez que houve eleva??o nos teores de MS, PB, CNF, al?m da redu??o nos componentes fibrosos (FDNcp e FDA), proporcionando assim um alimento de melhor qualidade. As altera??es promovidas pela adi??o do FC at? os 20% de inclus?o na ensilagem de cana n?o comprometeram o perfil fermentativo da massa ensilada. A inclus?o do FC ? indicada at? o n?vel de 10% (com base na mat?ria natural), uma vez que maiores inclus?es acarretam em aumento desfavor?vel da mat?ria seca, nitrog?nio amoniacal e redu??o dos teores de carboidratos sol?veis. A partir dos 30 dias ap?s ensilagem, o material ensilado j? apresentava tend?ncia ? estabiliza??o. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2016. / The objective of this study was to evaluate the effects of inclusion levels of crambe meal (Crambe abyssinica Hoechst) the fermentative profile and nutritional value of the silage sugarcane evaluated in different opening times of the silos. The experiment took place at the Experimental Farm of Moura, belonging to the Federal University of the Jequitinhonha and Mucuri Valleys (UFVJM), located in the municipality of Curvelo, MG and the laboratory analyzes performed at the Animal Nutrition Laboratory, Department of Animal Science UFVJM Campus Diamantina, MG. A completely randomized 4 x 4 factorial design was adopted, with four levels of addition of crambe meal (CM: 0, 5, 10 and 20%, based on natural materials) and four days of opening of silos (10; 20; 30; 60 days after the opening of silos), with four replicates. For the evaluation of the chemical composition was used: dry matter (DM), organic matter (OM), mineral matter (MM), crude protein (CP), ether extract (EE), neutral detergent fiber corrected for ash and protein (NDFap), acid detergent fiber (ADF), total carbohydrates (TC), non-fibrous carbohydrates (NCF) and total digestible nutrients calculated (TDN calculated. Regarding the fermentative profile were evaluated: water activity (AW), hydrogenionic potential (pH), electrical conductivity (EC), soluble carbohydrates (sCHT), ammonia-nitrogen concentration (N-NH3). Data were subjected to regression analysis (P> 0.05). For variable EE, only dose and time effect was observed (P> 0.05). For the factors? interaction (levels of inclusion of CM x opening time) was observed effect for MS, MM, CP, MO, NDFap, ADF, TC, NFC, TDN, CE, AW, sCHT, pH and N-NH3. The addition of crambe meal in sugarcane silage boosted the chemical composition, since there was an increase in DM, CP, NFC, and a reduction in fibrous components (NDFap and ADF), thus providing better quality food. The changes promoted by the addition of the FC to the 20% inclusion in cane silage did not affect the fermentation characteristics of silage. The inclusion of the FC is given to the level of 10% (based on natural matter), since larger inclusions lead in an unfavorable increase in dry matte, ammonia nitrogen and reduced levels of carbohydrates. From 30 days after ensiling, the ensiled material already presented tendency towards stabilization.