Características fermentativas na ensilagem de cana-de-açúcar com maniçoba

Carvalho, Francisco Allan Leandro de; Queiróz, Mário Adriano Ávila; Silva, José Gledyson da; Voltolini, Tadeu Vinhas

doi:10.1590/0103-8478cr20131471

Cited by 10 publications

(10 citation statements)

References 13 publications

(15 reference statements)

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“…The low value may explain the decrease in lactic acid production with grape pomace. Soluble carbohydrate is the main substrate used by microorganisms during the fermentation of ensiled mass and contributes to lactic acid production, which, in turn, increases acidity and preserves the silage (Carvalho et al, 2014).…”

Section: Resultsmentioning

confidence: 99%

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

et al. 2016

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Preserving forage plants adapted to a semi-arid climate as silage may minimize the animal feed deficit during drought. The objective of this study was to evaluate the effects of different quantities of grape pomace added to Calotropis procera silage on its fermentation, in vitro digestibility, total digestible nutrients and microbiology. A completely randomized experimental design was used with four treatments (0, 10, 20 and 40% fresh matter) and four replicates. The silos were opened after 90 days of ensilage, and the soluble carbohydrate, ethanol, organic acid and ammoniacal nitrogen concentrations; pH; fermentation loss; dry matter (DM) recovery; DM density, and microbial populations were determined. The pH (3.96-3.87) was adequate for ensiling in all silage samples. The soluble carbohydrate concentration decreased (p<0.05), and the ethanol concentration increased with increasing quantities of grape pomace. The lactic acid concentration decreased (p<0.05) from 5.3 to 1.94% DM, and the acetic, propionic and butyric acid concentrations increased with increasing quantities of grape pomace. The lactic acid bacteria decreased linearly (p <0.05), varying from 6.43 to 5.82 log CFU/g silage. The mold and yeast population variations fit best using a third-order polynomial equation (p <0.05). Enterobacteria and Clostridium spp were not observed. Adding grape pomace to the silage increased the effluent and gas loss; the latter varied from 5.35 to 14.4%. The total digestible nutrient (TDN) variation fit best using a second-order polynomial equation, and the maximum value was estimated at 82.95% DM with 3.5% grape pomace using the regression equation. The percent digestibility decreased linearly (p<0.05) with increasing quantities of grape pomace. We show that Calotropis procera has potential as silage even without adding grape pomace.Index terms: Fermentation losses; microorganisms; organic acids. RESUMOA conservação de plantas forrageiras adaptadas ao clima Semiárido na forma de silagem pode minimizar o déficit alimentar dos animais nos períodos de estiagem. Nesse contexto, objetivou-se avaliar os efeitos de níveis de inclusão de resíduo de uva na dinâmica fermentativa, na digestibilidade in vitro, nos nutrientes digestíveis totais e na microbiologia da silagem de flor-de-seda (Calotropis procera). Em delineamento inteiramente casualizado com quatro tratamentos (0, 10, 20 e 40% na matéria natural) e quatro repetições. Após 90 dias os silos foram abertos, e foram determinados os teores de carboidratos solúveis, etanol, ácidos orgânicos, pH e nitrogênio amoniacal, perdas fermentativas, recuperação da MS e densidade, populações microbianas. Em todas as silagens o pH encontrado mostrou-se adequado ao processo de ensilagem (variação de 3,96 a 3,87). À medida que aumentou os níveis de resíduo de uva foi verificado redução (P<0,05) nos teores de carboidratos solúveis e aumento nos valores de etanol. Houve reduções (P<0,05) nos teores de ácido lático de 5,3 a 1,94% da MS e aumento nos teores de acético, propiônico e but...

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Section: Resultsmentioning

confidence: 99%

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

et al. 2016

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“…According to Schmidt et al (2007), sugar cane contains high levels of soluble carbohydrates and an epiphytic yeast population responsible for alcoholic fermentation, and this cause excessive loss of DM. Carvalho et al (2014) succeeded in reducing DM losses by adding maniçoba to sugar cane silages, corroborating the importance of the use of this supplemental forage.…”

Section: Resultsmentioning

confidence: 53%

“…Sugarcane silage has fermentation characterized by high ethanol production and high disappearance of soluble carbohydrates, which may lead to losses of dry matter, reduction in nutritive value and high effluent production (Cavali et al, 2010). The higher ethanol production and effluent losses in cane silage found by Carvalho et al (2014), allows us to infer that the soluble carbohydrates initially present in the sugar cane were consumed in the silage process, while the inclusion of maniçoba favored the production of organic acids in detriment to the ethanol production of the effluent losses.…”

Section: Variablementioning

confidence: 99%

“…The cyanogenic glycosides that maniçoba contains are easily volatilized by hay and silage processing. Studies conducted by Carvalho, Queiroz, Silva, and Voltolini (2014) demonstrate the importance of using maniçoba in sugar cane silage to improve the fermentative dynamic. Furthermore, the use of maniçoba represents a better utilization of the forage resources available.…”

Section: Introductionmentioning

confidence: 99%

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<b>Chemical-bromatological composition and in vitro ruminal kinetics of sugar cane silage with maniçoba

Carvalho

Resende

Benicio

et al. 2018

Acta Sci. Anim. Sci.

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The objective this study was to evaluate the effect of maniçoba supplementation in sugar cane silage with respect to chemical-bromatological composition and the in vitro degradation kinetics of the silage. This experiment was conducted in a completely randomized design with four treatments (maniçoba levels: 0, 20, 30, and 40%) and six repetitions. Silage samples were analyzed for their chemical-bromatological composition, digestible energy, metabolizable energy, total digestible nutrients, in vitro gas production and degradability parameters. The silage with higher inclusion level had better bromatological composition (p < 0.05) than the silage without maniçoba for CP, NDF, ADF and MM (6.49, 56.64, 38.66 and 4.52% versus 2.21, 70.96, 49.95 and 2.78%). Higher ME content (2.35 MJ kg-1 MS versus 1.85 MJ kg-1 MS), DE (2.87 Mcal kg-1 MS versus 2.25 Mcal kg-1 MS) and TDN (65.16% versus 51.11%), respectively. The highest values for gas production were also observed in silage with added maniçoba due to higher NFC content (34.87%). With an increase in the proportion of maniçoba, there was an increase in the soluble a fraction, b fraction, and thus a higher effective degradability of dry matter (46.56%). The addition of maniçoba improves the nutritive value of sugarcane silage.

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“…Além das perdas de matéria seca ocasionarem redução na qualidade nutritiva no que diz respeito a silagem, ela interfere na qualidade nutritiva para o consumo animal, na qual, essas perdas elevam proporcionalmente os constituintes fibrosos e, consequentemente, reduzem a digestibilidade da matéria seca (Carvalho et al, 2014).…”

Section: Perda De Matéria Secaunclassified

Perdas no Processo de Ensilagem: Uma breve revisão

Ramos

Pires

Cruz

et al. 2021

RSD

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A ensilagem é o principal processo de conservação de forragem, sendo bastante utilizada em períodos de baixa oferta de massa forrageira no pasto ou em sistemas mais intensivos da produção animal. Diversos fatores afetam a qualidade da silagem, tanto no momento da colheita quanto no período de armazenagem e abertura do silo, podendo ocasionar redução da qualidade nutritiva. Na conservação das forrageiras, é fundamental controlar as perdas de matéria seca para que teor nutritivo não reduza drasticamente. Há ainda outras perdas em forma de efluentes, que são produzidos por excesso de umidade; as perdas em forma de gases que são resultantes das reações fermentativas, produzindo dióxido de carbono na qual interfere diretamente na qualidade nutricional. Uma das maneiras de reduzir as perdas é a utilização de aditivos no processo da ensilagem, pois promoverá um ambiente adequado para produção do ácido lático e inibirá o crescimento de microrganismos deteriorantes. Desta forma, é evidente a importância de conhecer as perdas que estão relacionadas no processo da ensilagem, a fim de minimizá-las e obter como resultado uma silagem apropriada para o uso no sistema de produção animal.

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Características fermentativas na ensilagem de cana-de-açúcar com maniçoba

Abstract: RESUMO A utilização da silagem de cana-de-açúcar apresenta benefícios que têm despertado interesse de produtores e pesquisadores. No entanto, algumas limitações, principalmente relacionadas ao seu padrão de fermentação, têm constituído grande

Cited by 10 publications

References 13 publications

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

Digestibility, fermentation and microbiological characteristics of Calotropis procera silage with different quantities of grape pomace

<b>Chemical-bromatological composition and in vitro ruminal kinetics of sugar cane silage with maniçoba

Perdas no Processo de Ensilagem: Uma breve revisão

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