RESUMO
An experiment was performed to study the formaldehyde protective effect on the ensilaged whole peanut plant protein (21.5% CP). The experimental design consisted in four treatments 5, 10, 15 and 20% formaldehyde, which was added in the proportion of 5 lt, per ton. A control group without any formaldehyde was also included. There were no significant differences in regard to pH among treatments (5.56 to 5.70). Ammonia concentration dropped significantly in all treatments, a finding which suggests a protective effect on protein nitrogen degradation to non-protein nitrogen (NH3). A lactic acid fermentation was observed, without any difference between treatment and the control group. Nevertheless, there was a reduction in propionic acid and ethanol concentration in all the silages. Therefore, it is concluded that there was an inhibition of the fermentation process in all the silages treated, and that the addition of formaldehyde at the 5% level is a satisfactory way of protecting this type of feed.
Assuntos
Ração Animal , Arachis , Formaldeído/farmacologia , Proteínas de Vegetais Comestíveis , Silagem , Amônia , Fermentação , Concentração de Íons de Hidrogênio , NitrogênioRESUMO
Este estudio tuvo como objetivo investigar el formaldehido sobre la proteina de la planta de cacahuate (21.5% PC). Se diseno un experimento con cuatro tratamientos (5, 10, 15 y 20% de formaldehido) y un grupo testigo, con litros por tonelada. El pH no fue modificado por los tratamientos (5.56 a 5.70).El porcentaje de amoniaco fue significativamente mas bajo en los ensilados tratados que en el testigo, lo que sugiere cierta proteccion de la degradacion del nitrogeno no proteinico a nitrogeno amoniacal. Se observo una fermentacion acida, de tipo lactico, no haviendo diferencia entre tratamiento y grupo testigo. Sin embargo, si se constato una disminucion de acido propionico y etanol en los ensilados tratados. Por lo tanto, se concluye que existe cierta inhibicion de la fermentacion en los ensilados tratados, aconsejandose asi el empleo de formol al 5%, como una forma satisfactoria de aprovechar mas positivamente este alimento