Efeito da adição de Lactobacillus sp. na ensilagem de cana-de-açúcar

Abstract

RESUMO -Objetivou-se avaliar o efeito de aditivos microbianos com bactérias heterofermentativas ou homofermentativas sobre as características de silagens de cana-de-açúcar (Saccharum spp.). A cana-de-açúcar foi inoculada com as bactérias Effect of the addition of Lactobacillus sp. in sugarcane silagesABSTRACT -This study was aimed to evaluate the effect of microbial additives containing hetero fermentative or homo fermentative bacteria on the characteristics of sugarcane silages. Sugarcane was inoculated with the following bacteria: Lactobacillus plantarum (LP), L. paracasei (LPARA), L. brevis (LBREVIS), L.buchneri (LB), isolated from sugarcane silage, and three commercial inoculants, two of them containing L. buchneri (Pioneer 11A44TM-LBP and Lalsil Cana-LBLC) and one L. plantarum (Biomax ® -LPB) and control (without inoculation). All the inoculants were applied in population of 10 5 log cfu.g -1 of fresh forage. A completely randomized design was used with eight treatments and three replicates. The effect of inoculation on the bromatological characteristics was variable. The silage containing L. plantarum (LPB) showed significantly higher dry matter content (32.6%), while all the others strains studied showed similar effect, with average of 28.4%. The crude protein content ranged from 3.6-4.9% and NDF content ranged from 60-66.7% DM. The ADF, hemicellulose and ash contents were similar for all silages. All treatments used more than 85% of the soluble carbohydrate, which resulted in pH around 3.5. The pH and ammoniacal nitrogen values were acceptable.The inoculants were more effective for the aerobic evaluation of silages, because they slow down temperature and improve the aerobic stability with best results observed in treatments LBLC, LB and LPB.Key Words: aerobic stability, fermentation, microbiology, temperature IntroduçãoA cana-de-açúcar é uma forrageira de grande importância na alimentação animal. Tradicionalmente, é colhida diariamente, picada e fornecida aos animais, entretanto, o corte diário tem algumas desvantagens, como a demanda de mão-de-obra diária para cortes, despalhamento e picagem (Nussio et al., 2003).A possibilidade do uso da cana-de-açúcar na forma de silagem pode ser uma alternativa para resolver os problemas R. Bras.

Meta‐analysis of the effects of Lactobacillus plantarum and Lactobacillus buchneri on fermentation, chemical composition and aerobic stability of sugarcane silage

“…For example, previous studies have shown that L. plantarum reduces (Ávila, Valeriano, et al, 2010;Carvalho et al, 2015;Itavo et al, 2010), has no effect Freitas, Pereira, Rocha, Detmann, et al, 2006;Pedroso et al, 2008), and increases ethanol concentration, DM loss, and aerobic stability of sugarcane silage (Pedroso et al, , 2008Valeriano et al, 2009).…”

Effect of additives on the physical and chemical characteristics of sugar cane silage

“…This has possibly elapsed from effluent production and leaching, which, however, have not been quantified in this study. According to Valeriano et al (2009), the levels of ash in sugar cane are usually low, and the oscillations in gray levels can be used to estimate values of DM loss during fermentation. Teixeira et al (2008) found pH variation of 3.7 to 4.1 for elephant grass silage; and as observed in this study, where the pH was 3.4 to 4.0, the variation and the silage additive with cornmeal presented the best pH, 3.93, when compared to other additives.…”

“…The CP content differed only when additive with urea the 2% natural matter, where there has been an increase of 19.78% of CP in DM, corroborating with results found by Pedroso et al (2007) who found that DM loss of 6.56% and additions of 19.5% to CP when they made the use of urea (1.5% in DM) as a feed additive for sugar cane silage. The increase in CP of dough before being compared to clamped silage material, is probably related to the use of soluble carbohydrates, causing a percentage increase in levels of CP (VALERIANO et al, 2009). The losses of NDF, TDN and ASH showed no statistical differences among treatments.…”

Nutritional evaluation of silage with coffee (Coffea Arabica L.) cherry for ruminant supplementation

“…According to Valeriano, Pinto, Ávila, Evangelista, Tavares & Schwan (2009), "this increase during silage occurs mainly as a result of the use of soluble carbohydrates, causing a percentage increase in raw protein content".…”

“…This may be due to fermentation of structural carbohydrates (Reyes, Montañez, Rodríguez, Ruiz, Salcedo, Avellaneda & Quintana, 2012). Moreover, Kung Jr and Stanley (1982), cited by Valeriano et al (2009) mentions that "percentage increases of the fibrous fraction in silage material increases in relation to the original material can be seen, as a result of water-soluble constituent losses", together with effluents produced during fermentation (Bolsen, 1995, cited by Valeriano et al, 2009 or by gas losses.…”