Estabilidade de silagens de grãos úmidos de milho e milho reidratado

Abstract

RESUMOEste trabalho foi realizado para avaliar as características fermentativas e a estabilidade aeróbica das silagens de grãos úmidos de milho: convencional, doce e reidratado. Foi utilizado um delineamento em esquema fatorial 3x3 com três tipos de milho (Fortuna, doce e reidratado) e três tratamentos de inoculação (sem inoculação; com inoculação bacteriana; inoculação bacteriana mais enzimas). Foram avaliados a estabilidade aeróbica (diferença entre temperatura do bulbo seco e temperatura das silagens) e os valores de pH com: 0, 24, 48, 72, 96, 168, 192, 216, 240 e 296 horas de exposição aeróbica. Adicionalmente, foram testados diferentes modelos matemáticos para estimar os valores médios de pH pós abertura. Houve interação (P < 0,05) entre os tratamentos de inoculação e tipos de milho para a estabilidade aeróbica e para pH nas horas 72, 168 e 192 após a abertura dos silos. SUMMARYThis work was carried out to evaluate the fermentation characteristics and aerobic stability, regarding the conventional high moisture corn grain silage (Fortuna variety), the high moisture sweet corn grain silage and the high moisture rehydrated corn silage. Data were statistically analyzed as a 3x3 factorial arrangement in a completely randomized design, and the factors were three types of corn (Fortuna, sweet and rehydrated) and three inoculation treatments (without inoculum, bacterial inoculum and bacterial inoculum plus enzymes). The aerobic stability values were assessed, collecting the temperatures from the room dry bulb and from the silage thermometers, and the pH values, at 0, 24, 48, 72, 96, 168, 192, 216, 240 and 296 hours after aerobic exposition. Additionally, different mathematical models to estimate the mean pH values after opening were tested. Interactions were observed (P<0.05) between types of corns

Efectos del suero ácido sobre la calidad química fermentativa y la estabilidad aeróbica del ensilado de grano de maíz rehidratado

“…One of the factors that can influence the deterioration of the silages is the humidity of the ensiled mass, as there is a favoring of the medium so that undesirable microorganisms develop when the moisture content and acetic acid concentration are high (9) . In the present work, the moisture content was between the recommended intervals of 35 to 37 for a high quality of rehydrated grain silage (6,7) , and the concentrations of acetic acid were similar between silages. In addition, the use of mandatory heterofermentative bacteria in inoculants, such as L. buchneri, increases the aerobic stability of moist and rehydrated corn grain silages (5,7,27) , which justifies the results achieved for the loss of stability of the silages inoculated at 84 h of exposure to air.…”

“…Associated with rehydration, the fermentation of grain corn is an interesting process; dry grain is not suitable for ensiling due to its low moisture and sugar content, which results in limited production of total acids (5) . Thus, rehydration, commonly conducted with water and aimed at reaching final levels between 35 to 37 % humidity (6,7) , is a practical application.…”

‘Alecrim Pimenta’ nanoformulated essential oil (Lippia sidoides) as additive in consortium silages

“…Posteriorly, the green forage was stored in PVC mini-silos of 6 kg capacity, with 150 mm diameter and 500 mm length. The ensiled material was compacted with an iron pendulum and the silos were closed with PVC lids equipped with "Bunsen" valves, sealed with adhesive tape (14) . The mini-silos were stored until the opening period (15, 30, and 45 days after closing the silo).…”

Effect of particle size on storage time of hydrated corn grain

“…The larger particles (8and 10-mm) showed a different effect, in which the peak temperature occurred at the end of the evaluation period (87.5 hours) for the time of 28 days, but decreased at the period of 56 days. Evaluating fermented silages for 45 days, C. M. Silva et al (2016) observed that RCG took about 18 hours to reach 2 °C above room temperature, while HMC took 43 and 74 hours to show the same behavior. (14, 28, and 56 days).…”