Importance of the Fermentation to Produce High-Quality Silage

Silva, Thiago Carvalho da; Silva, Leandro Diego da; Santos, Edson Mauro; Oliveira, Juliana Silva de; Perazzo, Alexandre Fernandes

doi:10.5772/64887

Cited by 24 publications

(23 citation statements)

References 13 publications

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“…According to McDonald et al (1991), the high moisture content and low levels of soluble carbohydrates influence the fermentation process avoiding the rapid decline of pH and consequently favouring the appearance of unwanted secondary fermentation, which dilute the organic acids, main products of the fermentation by heterofermentative bacteria, negatively influencing the drop of pH of the medium (Borreani et al, 2018). Moreover, this high water activity provides the development of bacteria of the genus Clostridium, responsible for reducing the nutritional value, which causes the production of poor quality silage, even resulting in losses of nutrients, due to the effluent produced in large amount (Silva et al, 2017;Wang et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Although all the acids formed in the fermentation process act by reducing the pH of the ensiled mass, lactic acid is the main responsible for acidification of the medium because it is a strong acid ( K a of 3.86), and because it has a higher constant of dissociation than the others, with the more significant release of hydrogen ions in the medium (Silva et al ., 2017). The higher conversion of soluble sugars into lactic acid, consequently, the increased concentration of this acid, is due to the buffering of the acids produced by fermentation, which prevents the production of ethanol, promoting quantitative gains due to the lower loss by gases and the more significant recovery of DM (Ren et al ., 2018).…”

Section: Discussionmentioning

confidence: 99%

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Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

et al. 2020

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This study aimed to evaluate the fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba. Two experiments were performed: the first evaluated the fermentation characteristics, chemical composition and determined the organic acids in cactus pear silages with the inclusion of five levels of maniçoba (0, 25, 50, 75 and 100%) in six opening times (1, 7, 15, 30, 60 and 90 days). The second experiment determined the nutrient intake, digestibility, water balance and nitrogen balance in Canindé goats fed diets based on cactus pear silage with the inclusion of four levels of maniçoba (25, 50, 75 and 100%), with six animals per treatment. The increase in maniçoba levels in cactus pear silage provided a linear increase in the butyric acid, dry matter (DM), ether extract, crude protein, neutral detergent fibre, acid detergent fibre, lignin, cellulose, hemicellulose, water intake via drinking fountain and metabolic water, and reduced the pH, lactic acid, acetic acid, mineral matter, total carbohydrates, non-fibrous carbohydrates, water intake via food, total water intake, water excreted in the faeces, water excreted in the urine, total water excretion and water balance. Quadratic behaviour was observed for N-NH3, DM recovery and propionic acid, with an increase in maniçoba levels in cactus pear silages. Regarding the different opening times, there was a significant effect in pH, N-NH3, acetic acid, lactic acid and butyric acid (P < 0.050). The inclusion of maniçoba in cactus pear silage improved the fermentation characteristics and nutritional quality to be used in diets for goats.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

et al. 2020

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“…Regarding the analysis of the chemical composition of the silage, inclusion of ground corn showed a positive quadratic effect ( Fig 3A) (R² = 0.91) and inclusion of citrus pulp showed positive linear effect (Fig 4A) on TDM. High moisture crops, such as the whole-plant soybean, are prone to poor fermentation and nutrient loss due to excessive effluent production, which is also a potential contaminant of the environment (Silva et al, 2017). The mixture of corn meal or citrus pulp with soybean silage favored the absorption of moisture and consequently nutrient preservation in the silage.…”

Section: Discussionmentioning

confidence: 99%

Inclusion of crushed corn grains and citrus pulp improves the quality of soybean silage

Müller¹,

Meirelles²,

Castilhos³

et al. 2018

Bol. Ind. Anim.

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We aimed to evaluate the effect of the inclusion of corn and citrus pulp as additives in soybean silage made in plastic (PVC) tubes. The experimental design was completely randomized, with a 2x4 factorial arrangement consisting of two additive groups (corn and citrus pulp) and four inclusion levels (no inclusion, 7, 14 and 21%). The experiment was conducted at the Forage Sector of the Lageado Experimental Farm, Faculty of Veterinary Medicine and Animal Science, UNESP, Botucatu, SP, and chemical composition analysis was carried out at the Laboratory of Bromatology. The soybean variety used was BMX Potência RR. Mechanical harvest occurred at the R7 phenological stage, at a height of 15 cm, using a harvester equipped with a two-row platform. The material was chopped into medium particles of 3 to 6 mm. After 45 days, the silages were analyzed for dry matter, crude protein (CP), total digestible nutrients, pH, ethereal extract, neutral detergent fiber, acid detergent fiber, lignin, total dry matter loss, and total carbohydrates (CHOS). The inclusion of corn (21%) and citrus pulp (14 and 21%) reduced CP values (P<0.05). Control silage contained less CHOS (P<0.05). The inclusion of corn meal is better than citrus pulp to improve the values of soybean silage.

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“…In feed fermentations, the main metabolite of LAB is lactic acid, the concentration of which should be above 150 mmol L −1 to inhibit endogenous pathogens in the fermentable substrate (26). However, lactic and acetic acid-and the ethanol concentrations-should be controlled in fermented feed to avoid causing undesirable palatability of end products and/or acidosis (27). Furthermore, a decline in pH may partially unbalance the secretion of hydrochloric acid in the stomach of young piglets.…”

Section: Characteristics Of Fermented Feed Ph and Lab Count For Feed mentioning

confidence: 99%

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

et al. 2020

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The aim of this study was to apply a combination of the microbial starters Lactobacillus uvarum LUHS245, Lactobacillus casei LUHS210, Pediococcus acidilactici LUHS29, and Pediococcus pentosaceus LUHS183 for feed fermentation and to evaluate the influence of fermentation on feed acidity and microbiological characteristics, as well as on the piglet feces microbiota, health, and growth performance. Additionally, mycotoxin biotransformation was analyzed, including masked mycotoxins, in feed and piglet feces samples. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets with an initial body weight of 6.9-7.0 kg, which were randomly distributed into two groups (in each 100 piglets): control group, fed with basal diet (based on barley, wheat, potato protein, soybean protein concentrate, and whey powder), and treated group, fed with fermented feed at 500 g kg −1 of total feed. Compared to a commercially available lactic acid bacteria (LAB) combination, the novel LAB mixture effectively reduced feed pH (on average pH 3.65), produced a 2-fold higher content of L(+) lactic acid, increased viable LAB count [on average 8.8 log 10 colony-forming units (CFU) g −1 ], and led to stable feed fermentation during the entire test period (36 days). Fecal microbiota analysis showed an increased number of probiotic bacteria in the treated group, particularly Lactobacillus, when compared with the control group at the end of experiment. This finding indicates that fermented feed can modify microbial profile change in the gut of pigs. In treated piglets' blood (at day 61), the serum high-density lipoprotein (HDL) cholesterol and triglycerides (TG) were significantly higher, but the levels of T4, glucose, K, alkaline phosphatase (AP), and urea were significantly decreased (p ≤ 0.05) compared with the control group. Mycotoxin analysis showed that alternariol monomethyl ether (AME) and altenuene were found in 61-day-old control piglets' feces and in fermented feed samples. However, AME was not found in treated Vadopalas et al. Biomodification of Piglet Microbiota With Feed piglets' feces. Feed fermentation with the novel LAB combination is a promising means to modulate piglets' microbiota, which is essential to improve nutrient absorption, growth performance, and health parameters. The new LAB composition suggests a novel dietary strategy to positively manipulate fermented feed chemicals and bio-safety and the piglet gut microbial ecology to reduce antimicrobials use in pig production and increase local feed stock uses and economical effectiveness of the process.

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Importance of the Fermentation to Produce High-Quality Silage

Cited by 24 publications

References 13 publications

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

Fermentation profile and nutritional quality of silages composed of cactus pear and maniçoba for goat feeding

Inclusion of crushed corn grains and citrus pulp improves the quality of soybean silage

Combination of Antimicrobial Starters for Feed Fermentation: Influence on Piglet Feces Microbiota and Health and Growth Performance, Including Mycotoxin Biotransformation in vivo

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