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VALOR NUTRICIONAL E PERDAS DURANTE A FERMENTAÇÃO DE SILAGENS DE MILHO COM AÇÚCAR OU INOCULANTE

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Author(s): PAULA MARIA ZANETTE | MIKAEL NEUMANN | MARCUS VENTURA FARIA | ROBSON KYOSHI UENO | FABIANO MARAFON | THOMER DURMAN

Journal: Revista Brasileira de Milho e Sorgo
ISSN 1676-689X

Volume: 11;
Issue: 2;
Start page: 178;
Date: 2012;
Original page

Keywords: Additives | silo stratum | dry matter losses.

ABSTRACT
The experiment was conducted to evaluate the effect of maize (Zea mays L.) silage enriched with sugar orinoculant compared with conventional on losses during the fermentation process and nutritional value. Three treatmentswere evaluated: no additives (conventional), with added sugar and with an inoculant comprising Enterococcus faecium,Lactobacillus plantarum, Pediococcus acidilatici, amylase, cellulase and hemicellulase, evaluated at two layers of thesilo (upper layer and bottom layer). The losses per silo stratum were higher in the upper layer for DM, ADF and NDF,but in the lower stratum of the silo, silage additive formulations did not differ for losses of CP. No effects of additiveapplication were observed on the losses of NDF and ADF, with average values of 22.58 and 19.54% respectively.Higher losses (p > 0.05) of CP were obtained in silage treated with inoculant (24.25%) compared with the sugar-treated(20.05%) or conventional (0.13%). The silage additives with sugar had the lowest (p > 0.05) DM recovery (83.01%)compared to conventional silage (85.34%) and the addicted with the silage inoculant that resulted in higher (p > 0.05)DM recovery (89%) in the silo.
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