Ensiling a dry bakery by-product: effect of hydration using acid whey or water associated or not at urea

Abstract

SUMMARY The objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg−1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg−1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Mini-silos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P<0.01) production of lactic (19.6 vs. 18.5 g kg−1 of dry matter [DM]), acetic (2.5 vs. 1.8 g kg−1 of DM) and propionic acid (8.0 vs. 5.4 g kg−1 of DM), and lower (P<0.05) fungi counts (5.35 and 5.01 cfu g−1 of fresh silage) compared to silages hydrated with water. Increased hydration led to the higher production of total acids (P<0.01), decreasing silage pH; but increased hydration reduced DM recovery (P<0.01). Silages hydrated with water and acid whey at 250 mL kg−1 and combined at 5 and 10 g kg−1 of urea exhibited higher DM recovery (P<0.05). Silages of a dry bakery by-product hydrated with acid whey had a better fermentation pattern and could represent a practical strategy to avoid discarding both by-products into environment.

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

“…Aiming to use a bakery co-product waste, Rezende et al [75] tested possibilities of re-hydration, treating it with acid whey or water and levels of urea. The authors found that the resulting silages had reduced populations of molds and yeast by acidification process.…”

Efecto Aditivo De Ensilados De Pollinaza, Cerdaza Y Urea Mezclados Con Melaza De Caña Y Subproducto De Panadería en Dietas Para Corderos

“…En esta investigación se observó que la fuente de carbohidratos fermentables aumentó (P<0.05) el efecto asociativo en las dietas de los tratamientos PO+MC (≥ 4.26%) y CF+MC (≥ 3.75%) con degradabilidad in vitro ≥ 829.71 g/kg MS; sin embargo, en los tratamientos con ensilados a base de SPP y en aquellos con UR este efecto fue negativo (Tabla 5). En el ensilaje de SPP con 300 o 350 mL/kg de agua con niveles crecientes de urea (5 y 10 g/kg), se observó efecto lineal sobre la concentración de ácido láctico (17.2 vs 23.6 g/kg MS), ácidos totales (22.9 vs 31.5 g/kg MS) y en el aumento de la concentración de ácido fítico (18.5 vs 22.6 g/kg MS), pero sin diferencias en el número de bacterias acido lácticas de 5.94 -5.81 log10 cfu -1 MS (Rezende et al, 2016). El aumento del ácido fítico por efecto de la inclusión > 30 g/kg MS urea en esta investigación, pudo expresarse en los ensilados a base de SPP y por lo tanto hizo indisponible el P de los carbohidratos.…”

Perspectivas e desafios para a produção de leite e carne no cerrado

“…Aiming to use a bakery co-product waste, Rezende et al (2016) tested possibilities of re-hydration, treating it with acid whey or water and levels of urea. The authors found that the resulting silages had reduced populations of molds and yeast by acidification process.…”