PERDAS FERMENTATIVAS DE SILAGEM DE COPRODUTO DE FECULARIA DE MANDIOCA E DE VITIVINICULTURA EM DIFERENTES PROPORÇÕES E TEMPOS DE ARMAZENAMENTO

The objective of this study was to evaluate the fermentative losses of cassava starch coproduct silage (CSC) and vitiviniculture (CV) in different proportions up to 60 days of storage. The evaluated treatments were the proportions of vitiviniculture coproduct in the silage of coproduct of cassava starch extraction (0%, 25%, 50%, 75% and 100%). The silages were evaluated at the time of ensiling and at 1, 3, 7, 15, 30 and 60 days. The experimental design was completely randomized with five treatments, six storage times and four replications. There was interaction between time and treatment for dry matter recovery (DMR), gas loss (GL) and effluent loss (EL). Increasing CV inclusion linearly reduced GL and EL. The increase of CV in the silages increased the DMR values, reducing with the ensilage time. The use of increasing proportions of the vitiviniculture coproduct in the silage of coproduct cassava starch was efficient in reducing losses by effluents and gases up to 60 days of storage.