Valor nutritivo da cana-de-açúcar hidrolisada com hidróxido de sódio ou óxido de cálcio (Nutritional value of the hydrolyzed sugarcane with sodium hydroxide or calcium oxide)

The nutritional value and the temperature of aerobic stability of the hydrolyzed sugarcane by sodium hydroxide (NaOH) or calcium oxide (CaO) were evaluated. The experiment was carried out in factorial arrangment 2×4, two additives (NaOH and CaO) and four doses (0; 0.75; 1.5; and 2.25%), in a completely randomized design with four repetitions per treatment. The material, after the addition of the additive, was stored per 24 hours in 10-L plastic pails. Both additives controlled the increase of temperature of sugarcane, but NaOH was more efficient. The dry matter and mineral matter contents lineally increased, while the cell wall contents decreased with the increase of the doses. Either NaOH or CaO promoted increment in values of sugarcane dry matter digestibility. NaOH and CaO improved the nutritional value of the sugarcane and NaOH was more efficient.