Nutritional Value of BRS Capiaçu Grass (Pennisetum purpureum) Silage Associated with Cactus Pear

The objective of this study was to evaluate the best level of inclusion of cactus pear in the ensiling of ele phant grass Brazil seeds (BRS) capiaçu (Pennisetum purpureum), its effects on fermentative characteristics; and nutritional value. Experimental treatments consisted of BRS capiaçu grass silage with five levels of inclusion of cactus pear (0, 5, 10, 15 and 20% inclusion as fresh basis) during ensiling. A completely ran domized design with five treatments and six replicates was used. The inclusion of cactus pear in BRS ca piaçu grass silage did not alter the pH of the ensiled mass (P=0.18), mean of 3.8. The marginal variation between the highest cactus pear inclusion dose and the control group (without cactus pear) for effluent was 50.33%, mean of 1.06% for each percentage unit of cactus pear inclusion. The ash content (P=0.79), total carbohydrates (P=0.30), total digestible nutrients (P=0.79), neutral detergent insoluble protein (P=0.66) and ether extract (P=0.42) did not change with the inclusion of cactus pear, being the averages of 8.01, 2.53, 3.14, 11.74, 80.88 and 44.69%, respectively. In vitro digestibility of dry matter (P 0.01) and neutral deter gent fiber (P 0.01) increased linearly with the inclusion of cactus pear. The inclusion of up to 5% of cactus pear in silage BRS capiaçu grass improves the fermentation characteristics and the nutritional value of si lage.