A data-analysis on the conservation and nutritive value of sugarcane silage treated with calcium oxide

A systematic analysis of data from published studies was performed to evaluate the effects of calcium oxide (CaO) on fermentation, aerobic stability and nutritive value of sugarcane silage. The database was created by one hundred and twenty four treatments from twenty-seven publications that were analyzed using mixed model regression. The CaO addition linearly decreased ethanol formation and dry matter (DM) loss. Additionally, CaO increased the aerobic stability of sugarcane silage. Consequently, treated silages had higher content of nonfiber carbohydrates and lower content of fiber, as well as greater fiber digestibility, resulting in greater in vivo organic matter (OM) digestibility. However, digestible OM intake, average daily gain and feed efficiency were not altered by CaO, because there was a numerical trend of decreased OM intake with CaO addition. Calcium oxide raised forage and silage pH due to its alkaline nature. Hence, treating sugarcane silages with CaO markedly increased enterobacterium and clostridium counts, ammonia and butyric acid concentrations. We concluded that CaO improved the recovery of nutrients and aerobic stability, whereas worsened the hygienic quality of sugarcane silages. Consequently, there was no benefit of treated silages on the animal performance. Thus, treating sugarcane silage with CaO alone might not be recommended.