Dinâmica química, microbiológica e física da silagem de farelo úmido de glúten de milho

França, André Madeira Silveira; Ferreira, Isabel Cristina; Hermisdorff, Isis da Costa; Mendonça, Eliane Pereira; Fernandes, Evandro de Abreu; Rossi, D. A.

doi:10.1590/0103-8478cr20140716

Cited by 8 publications

(11 citation statements)

References 9 publications

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“…Working with wet corn gluten bran, França et al (2015) observed that a longer ensiling period reduced the yeast and fungus counts, decreasing linearly from 7.2 to 5.5 log UFC g -1 of silage between 1 and 42 days of ensiling, due to the reduction of the concentration of oxygen in the silo. This is because the counts of fungi and yeasts during the first 8 days of silage are related to the epiphytic population in the material to be ensiled (Ávila, Bravo Martins, & Schwan, 2010).…”

Section: Discussionmentioning

confidence: 97%

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage

Souza

Cidrini

Júnior

et al. 2020

Semina: Ciênc. Agrár.

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The objective of this study was to compare rehydrated corn grain silages using water or whey and inoculated (Lactobacillus plantarum and Propionibacterium acidipropionici) or not. We also verified whether rehydration with whey associated with the bacterial inoculant improves material conservation. The treatments were as follows: silages rehydrated with water without inoculant (SWa); silages rehydrated with water and inoculated (SWaI); silages rehydrated with whey without inoculant (SWe); silages rehydrated with whey and inoculated (SWeI). A completely randomized design was used, with three replications, treatments in a 2 × 2 factorial scheme (RE: rehydration with water or whey, and IN: inoculation or addition of water without chlorine), during the following storage periods (T): 0, 4, 8, 16, 32, and 64 days. There was an RE x IN x T interaction (P < 0.001) for dry matter (DM), with lower values over time for SWe and higher values in SWeI. An interaction between RE x IN (P < 0.001) and IN x T (P < 0.001) was observed for pH, with higher values for SWe at 64 days of storage and a reduction from the first days of ensiling for SWaI and SWeI. The microbiological variables showed an RE x IN x T interaction (P < 0.001), with the highest counts of lactic acid bacteria for SWaI and SWeI up to 8 days of storage and subsequent higher counts in SWa and SWe. Higher counts were obtained in SWe. For the variables of fermentative losses, there was an RE x IN x T interaction (P < 0.001), with SWeI showing lower losses. The inoculation associated with whey for rehydration of corn grain improved the fermentation profile of the silage, with lower pH values and reduced losses.

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Section: Discussionmentioning

confidence: 97%

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage

Souza

Cidrini

Júnior

et al. 2020

Semina: Ciênc. Agrár.

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“…Para minimizar as perdas por efluente, é importante que o teor de matéria seca seja correto, ou seja, no momento da ensilagem a planta deve ter em média de 35% de MS. A presença de umidade aumenta a produção de efluente, e o processo de ensilagem, desde a forma de colheita, processamento, estádio de maturação da planta, dentre outros, contribuem para a produção de efluente. Uma maneira de evitar as perdas por efluente é realizar a murcha na planta antes de ensilar, para que os nutrientes não lixiviem (França et al, 2014).…”

Section: Perda Por Efluenteunclassified

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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“…In addition, this co-product is produced in large amounts to reduce costs. Also, its storage does not involve any specific technique and is usually made by covering tall piles with plastic (FRANÇA et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Different Preservatives for Wet Diets of Cattle

Severino¹,

França²,

Zanesco³

et al. 2017

Enci Bio

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We tested the effectiveness of different preservatives for wet diets of cattle. We evaluated the growth of lactobacilli, clostridia, enterobacteria, molds, and yeasts in three experiments using: 1) different concentrations of citric acid (0, 1%, 2%, 3%, and 4%); 2) different preservatives (Benzoate, Propionate, Myco Curb, Sodium, Protonic Acid and AS4) diluted at 1%; and 3) preservatives Benzoate, Propionate, Myco Curb®, Sodium Acid, and Propionic Acid. The results were summarized using descriptive statistics. In experiment 1 there was a large amount of lactobacilli both in the control and in the treated groups. In experiment 2, the amount of colonies was higher than expected. In experiment 3, concentration of lactobacilli colonies increased throughout the time. Our results demonstrate that preservatives should be tested using a higher inclusion level for wet diets to reduce the number of colonies. Propionate, propionic acid, and myco-curb were efficient in controlling molds and yeasts from day 7 to 15.

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Dinâmica química, microbiológica e física da silagem de farelo úmido de glúten de milho

Abstract: RESUMO Objetivou-se avaliar aspectos físico-químicos e microbiológicos do farelo úmido de glúten de milho (FUGM) em função do tempo de ensilagem. O FUGM foi avaliado em silos experimentais e, nos dias um, três, sete, 14, 21, 28 46.54 and 49.05%; 0.96 and 1.71%;

Cited by 8 publications

References 9 publications

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage

Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage

Perdas no Processo de Ensilagem: Uma breve revisão

Evaluation of Different Preservatives for Wet Diets of Cattle

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