USO DE ADITIVOS PROTÉICOS EM SILAGEM DE CAPIM: REVISÃO DE LITERATURA

Abstract

In this review, we discuss the use of protein additives as a strategy to obtain grass silages with improved nutritional value and more stable fermentation processes. The potential for animal production has been increasing rapidly, and food production is constantly challenged to meet this demand from both nutritional and economic perspectives. Forage plants constitute the basis of ruminant diets in the vast majority of production systems in tropical regions. The availability of forage varies throughout the year depending on climatic conditions. This creates the need for conserved forage, with silage being the most commonly used method for traditional crops, allowing the use of surplus forage produced during the rainy season. However, the fermentation process can be affected by several factors, making it difficult to produce high-quality silage. Therefore, the use of additives becomes necessary as a means to improve the nutritional and fermentative quality of these silages. Protein additives in silage play an important role in increasing crude protein content and reducing nitrogen losses during fermentation. Sources of non-protein nitrogen, such as urea, increase nitrogen availability for ruminal microorganisms but require precise dosing to avoid excess ammonia. Plant-based protein ingredients, such as soybean meal, cassava aerial parts, and ora-pro-nóbis, in addition to improving nutritional value, also act as moisture absorbers, helping to correct the dry matter content of excessively moist forages and contributing to a more stable fermentation process.