Influência da adição de monensina sódica e óleo essencial limoneno no valor nutritivo de silagens de dietas mistas totais

Abstract

Monensin is one of the most widely used ionophores in ruminant nutrition worldwide. However, its use has been banned in some European countries and essential oils have shown promise in their place. Both act by inhibiting gram-positive bacteria, which are essential for the quality of fermentation during ensilage. Therefore, the objective of this study was to evaluate the influence of the addition of sodium monensin and limonene essential oil on the nutritional value of silages from total mixed diets. Two trials were carried out, the first to meet the nutritional requirements of lambs and trial 2 to meet the nutritional requirements of lactating cows. A completely randomized design was used, consisting of five treatments and four replicates: 1) without additive use (control), 2) TMD with 35 mg monensin/kg DM, 3) TMD with 45 mg monensin/kg DM, 4) TMD with 300 mg of OEL/kg DM and 5) TMD with 600 mg of OEL/kg DM. Chemical bromatological analysis and in vitro digestibility of dry matter were performed. In trial 1, the treatments with the inclusion of OEL and MON showed lower DM contents (62.12%) when compared to the control treatment (63.78%). The NFC content was higher for the control treatment (46.32%) compared to the M45 treatment (44.14%). There was a lower starch content in the treatments that included OEL300 (25.0%) and OEL600 (24.76%). In trial 2, differences (P < 0.05) were observed only in the EE content, where there were higher values with the inclusion of MON (2.55% and 2.52%) when compared with the treatments that included OEL (2.30% in both) and the control treatment (2.27%). Although the treatments in both trials led to a small reduction in starch and NFC levels, and an increase in EE content, it is possible to conclude that the additives do not interfere with the nutritional quality of the silages produced, thus allowing the use of these additives in the preparation of TMRs.