Publicação:
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

dc.contributor.authorde Souza, William Luiz [UNESP]
dc.contributor.authorCidrini, Iorrano Andrade [UNESP]
dc.contributor.authorJúnior, Arnaldo Prata Neiva
dc.contributor.authorSilva, Mateus Diniz
dc.contributor.authorGervásio, Jéssica Rocha Sousa [UNESP]
dc.contributor.authorde Abreu, Mateus José Inácio
dc.contributor.authorNascimento, Davison Costa
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionIF Sudeste MG
dc.contributor.institutionUniversidade Federal de Viçosa (UFV)
dc.contributor.institutionUniversidade Federal de Lavras (UFLA)
dc.date.accessioned2021-06-25T10:15:42Z
dc.date.available2021-06-25T10:15:42Z
dc.date.issued2020-01-01
dc.description.abstractThe 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.en
dc.description.affiliationPrograma de Pós-Graduação em Zootecnia Universidade Estadual Paulista UNESP
dc.description.affiliationPrograma de Pós-Graduação em Zootecnia UNESP
dc.description.affiliationDepartamento de Zootecnia Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais IF Sudeste MG
dc.description.affiliationPrograma de Pós-Graduação em Zootecnia Universidade Federal de Viçosa UFV
dc.description.affiliationIF Sudeste MG
dc.description.affiliationUniversidade Federal de Lavras UFLA
dc.description.affiliationUnespPrograma de Pós-Graduação em Zootecnia Universidade Estadual Paulista UNESP
dc.description.affiliationUnespPrograma de Pós-Graduação em Zootecnia UNESP
dc.description.sponsorshipInstituto Federal de Educação, Ciência e Tecnologia do Espírito Santo
dc.format.extent3351-3363
dc.identifierhttp://dx.doi.org/10.5433/1679-0359.2020v41n6Supl2p3351
dc.identifier.citationSemina:Ciencias Agrarias, v. 41, n. 6, p. 3351-3363, 2020.
dc.identifier.doi10.5433/1679-0359.2020v41n6Supl2p3351
dc.identifier.issn1679-0359
dc.identifier.issn1676-546X
dc.identifier.scopus2-s2.0-85095948938
dc.identifier.urihttp://hdl.handle.net/11449/205461
dc.language.isoeng
dc.relation.ispartofSemina:Ciencias Agrarias
dc.sourceScopus
dc.subjectFermentative profile
dc.subjectGrain silage
dc.subjectLactic acid bacteria
dc.subjectPropionic acid bacteria
dc.titleEffect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silageen
dc.titleEfeito da reidratação com soro de leite e inoculação com Lactobacillus plantarum e Propionibacterium acidipropionici sobre a composição química, dinâmica microbiológica e perdas fermentativas da silagem de grão de milhopt
dc.typeArtigo
dspace.entity.typePublication

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