Composição química das silagens de milho e sorgo com inclusão de planta inteira de soja

Stella, Laion Antunes; Peripolli, Vanessa; Prates, Ênio Rosa; Barcellos, Júlio Otávio Jardim

doi:10.17523/bia.v73n1p73

Cited by 23 publications

(37 citation statements)

References 5 publications

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“…Buffer power reflects the ability to resist changes in pH, as determined by buffering substances, which are represented in plants by inorganic bases and organic salts (SILVA et al, 2011). In the present research, the buffering power showed no difference between the treatments, presenting an average of 9.40%.…”

Section: Resultscontrasting

confidence: 49%

“…The DOM values and apparent digestibility of organic matter showed no significant difference between treatments, presenting an average of 60.41% and 63.39% respectively. Stella et al (2016) considered in their work that for a silage to be considered of good quality, it must have 64 to 70% of TDN. Considering this estimate, silages were close to ideal (60.41%).…”

Section: Resultsmentioning

confidence: 99%

“…Within this category, according to Muck, 2010, the Lactobacillus acidophilus inoculants are part of the group of obligatory homofermentative bacteria, where they are capable of converting the carbon of hexoses into lactic acid. Lactobacillus casei, on the other hand, are gram-positive facultative heterofermentative bacteria that induce phosphorquelatase, producing acetic acid and lactic acid as final products (SILVA et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of the additives milk whey, lactobacillus casei and l. Acidophillus on the quality of sorghum silage

Schumacher¹,

Viégas²,

Pereira³

et al. 2019

Bol. Ind. Anim.

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With the aim to evaluate the effects of the use of additives (milk whey and inoculant containing Lactobacillus casei and Lactobacillus acidophillus) in sorghum silage, an experiment was conducted in which the productive parameters, fermentative and the nutritional quality of silage were analyzed. The experimental design was completely randomized, testing different levels of inclusion of whey and live Lactobacillus strains based on forage green matter, constituting the following treatments: 1) Sorghum without inclusion of additives (CON); 2) Sorghum + 5 x 10 2 cfu/g L. casei and L. acidophillus (LAC); 3) Sorghum 5 x 10 2 cfu g-1 whey (SL); 4) Sorghum + 5x10 2 cfu/g-1 L. casei and L. acidophillus and 5x10 2 cfu/g whey (LAC + SL). When Lactobacillus was included the mixture used was 50 ml of water and 10 grams of Lactobacillus. To measure silage fermentation, pH, dry matter recovery, gas and effluent losses, ammonia nitrogen, buffer power and density were estimated. The addition of whey and Lactobacillus inoculant in sorghum silage did not significantly change the bromatological values of silage when compared to the original material. The inclusion of additives increased (P <0.05) the effluent losses during fermentation. The use of whey presents a viable alternative for producers, as it does not compromise the fermentation and chemical composition of sorghum silage and assists in the reduction of dairy residues in nature.KEY WORDS: silage, fermentation, grass, by-product. EFEITO DA ADIÇÃO DE ADITIVOS: SORO DO LEITE, LACTOBACILLUS CASEI E ACIDOPHILLUS SOBRE A QUALIDADE DA SILAGEM DE SORGORESUMO: Com o objetivo de avaliar os efeitos do uso de aditivos (soro de leite e inoculante contendo Lactobacillus casei e L. acidophillus) em ensilagem de sorgo, foi conduzindo um experimento em que se analisou os parâmetros produtivos, fermentativos e a qualidade nutricional das silagens. O delineamento experimental foi o inteiramente casualizado, sendo testados diferentes níveis de inclusão de soro de leite e cepas de Lactobacillus vivos com base na matéria verde da forragem, constituindo os seguintes tratamentos: 1) Sorgo sem inclusão de aditivos (CON); 2) Sorgo + 5 x10 -2 ufc g -1 L. casei e L. acidophillus (LAC); 3) Sorgo 5 x10 -2 ufc g -1 soro de leite (SL); 4) Sorgo + 5x10 -2 ufc g -1 L. casei e L. acidophillus e 5x10 -2 ufc g -1 de soro de leite (LAC+ SL). Quando houve inclusão de Lactobacillus a mistura utilizada foi 50 ml de água e 10 gramas de Lactobacillus. Para mensurar a fermentação da silagem, estimou-se o pH, recuperação de matéria seca, perdas de gases e efluentes, nitrogênio amoniacal, poder tampão e densidade. A adição de soro de leite e do inoculante com Lactobacillus na ensilagem de sorgo, não modificou significativamente os valores bromatológicos da silagem, quando comparada ao material original. A inclusão dos aditivos aumentou (P<0,05) as perdas por efluentes durante a fermentação. A utilização do soro de leite apresenta uma alternativa viável para os produtores, pois não compromete a fermentação e a composiç...

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Section: Resultscontrasting

confidence: 49%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of the additives milk whey, lactobacillus casei and l. Acidophillus on the quality of sorghum silage

Schumacher¹,

Viégas²,

Pereira³

et al. 2019

Bol. Ind. Anim.

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“…Jahanzad et al (2016) also did not detect difference in ADF content with the inclusion of 40, 50 and 60% soybean into millet silage. In turn, Stella, Peripolli, Prates, and Barcellos (2016) reported a ADF reduction from 35.2% to 30.4% in sorghum silage, with up to 75% soybean inclusion. ADF values observed in our study are within the ideal range (Van Soest, 1994), since it is known that high contents of ADF, over 40%, are undesirable.…”

Section: Resultsmentioning

confidence: 97%

Quality of sorghum silage with leucaena

Andrade

Moura

Júnior

et al. 2018

Acta Sci. Anim. Sci.

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This study evaluated the effect of increasing levels of leucaena forage in sorghum: forage. In addition to pure sorghum, it was evaluated different levels of inclusion of leucaena (15, 30 and 50%) at the time of ensiling. Forage was ensiled in PVC tubes (100 mm diameter, 500 mm length) under the density of 500 – 600 kg m-3, a total of 20 silos were prepared, which were opened 35 days after ensiling. There was no effect (p > 0.05) of leucaena inclusion levels for pH, water activity (Aw) and total ammonia nitrogen (total NH3-N). There was an increasing linear effect (p < 0.05) for the content of dry matter (DM), crude protein (CP) and lignin that increased from 33.47 to 34.75%, 7.82 to 16.05% and from 7.29 to 9.93%, at the levels from 0 to 50% inclusion of leucaena, respectively. There was a decreasing linear effect (p < 0.05) for neutral detergent fiber corrected for ash and protein (NDFcp) and hemicellulose, which reduced from 56.65 to 48.37% and from 24.07 to 17.67% at the levels of 0 and 50% inclusion, respectively. For the ash content, there was a quadratic effect (p < 0.05), with a maximum at 8.3% with 8.9% inclusion of leucaena. The inclusion of up to 50% leucaena into sorghum silage is recommended, because, in addition to maintaining the fermentation quality, it also improved nutritional quality of sorghum silage.

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“…In addition, soybean has characteristics that favor the silage production, such as the ability to be grown in various climates, erect, and high content of protein (Rigueira, Pereira, Ribeiro, Garcia, & Cezário, 2015). Stella, Peripolli, Prates, and Barcellos (2016) also claim that the use of soybean silage in ruminant feed is a viable alternative for reducing costs in protein compounds and promote the provision of a balanced diet for a better animal response.…”

Section: Introductionmentioning

confidence: 99%

<b>Harvest growth stages in soybean cultivars intended for silage

Oliveira

Silva

Mielezrski

et al. 2016

Acta Sci. Anim. Sci.

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This study aimed to characterize the harvest phenological stages of soybean cultivars intended for silage. Cultivars were evaluated for dry weight of the composite sample, branches, leaves and pods; wet mass of branches, leaves, pods and ground natural matter. This experiment was a 3 x 2 factorial randomized block design, with four replications each, where the first factor corresponds to the harvest stage: R4, R5 and R6; and the second factor refers to two soybean maturity groups (8.0 and 8.1). A significant interaction was detected only for ground natural matter. Higher values of most traits evaluated were observed for the R6 harvest phenological stage. The cultivar with maturity group 8.0 showed higher values for ground natural matter.

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Composição química das silagens de milho e sorgo com inclusão de planta inteira de soja

Cited by 23 publications

References 5 publications

Effect of the additives milk whey, lactobacillus casei and l. Acidophillus on the quality of sorghum silage

Effect of the additives milk whey, lactobacillus casei and l. Acidophillus on the quality of sorghum silage

Quality of sorghum silage with leucaena

<b>Harvest growth stages in soybean cultivars intended for silage

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