Nutritional value of sugarcane silages added with different acetic acid doses

Abstract

The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.

Mixed silages of sugarcane and forage peanut treated with Lactobacillus buchneri

“…The pH value obtained for exclusive sugarcane silage (3.44) (Table 3) was similar to the values reported by Cardoso et al (20) and Jesus et al (21) of 3.41 and 3.39, respectively, and indicated a good fermentation quality of silages, mainly due to the relatively low contents of butyric acid and acetic and propionic acids in inoculated silages. Sugarcane silages with the addition of legumes generally have higher pH values, as observed by Pereira et al (22) in analyses of sugarcane and pigeon pea mixed silages, which were also fitted by a quadratic equation.…”

“…The ethanol concentration was negatively related to acetic and propionic acid contents (Table 3) in inoculated silages. This result is interesting and provides evidence for the interactive effect of L. buchneri and forage peanut on sugarcane silage by increasing acetic acid production, considering that in sugarcane silages, the population of acetic acid-producing bacteria tends to be minimal due to substrate competition with yeasts (21) .…”

“…As the levels of forage peanut in the silage increased, the NDFp and ADF contents in the DM of the silages decreased (Table 2). When undesirable fermentation is frequent, such as alcoholic fermentation in sugarcane, the fiber content increases in silage DM as soluble carbohydrates are reduced (1) , resulting in effluent losses (21) . Furthermore, the high proportion of indigestible NDF in sugarcane makes it difficult to solubilize the cell wall during fermentation in the silo and in the rumen (19) .…”

“…The DM content, type of fermentation, and silage density (compaction) influence effluent production (21) . As the density (695 kg/m 3 ) was similar among all treatments and the DM content showed little variation at the time of ensiling (±2%), it is believed that variation in effluent losses is due to variation in fermentative microorganisms, especially yeasts (37) .…”

Silagens mistas de cana-de-açúcar e amendoim forrageiro tratadas com Lactobacillus buchneri

“…Nível solúveis diminuem (1) , resultando em perdas por efluente (21) . Além disso, a alta proporção de FDN indigestível na cana-de-açúcar dificulta a solubilização da parede celular durante a fermentação no silo e no rúmen (19) .…”