Urea level and layer height on the fermentative indicators of the sugar cane processed with bovine faeces

Different urea levels (0, 0.5 and 1%) and layer heights (15 and 20 cm at gr ound level) were used to study the efficiency of protein synthesis through fermentative indicators 48 hr after the beginning of the sugar cane ferment ation with bovine faeces under rustic conditions. A completely randomized d esign in a 3 x 2 factorial arrangement with 4 replications was used. There was an interaction between the urea levels and layer heights for ammonia, t rue protein, pH, temperature and efficiency of protein synthesis. Ammonia c oncentration was higher with 1% urea and 15 cm height and did not differ fr om the 20 cm height with the same urea level. True protein increased with t he 15 cm layer height without differing between 0.5 and 1% urea. pH and tem perature increased with increasing urea levels and did not differ with laye r height. The efficiency of protein synthesis was higher in the mixtures co ntaining 0.5% urea with 15 cm layer height and decreased in the 20 cm treat ment. The factors under study did not affect tVFA concentration or lactic a cid. It is concluded that the best protein efficiency for sugar cane fermen tation with bovine faeces was obtained with 0.5% urea and 15 cm layer heigh t.