Produção Nacional
Revisado por pares
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses
2018; UNIVERSIDADE FEDERAL DE MINAS GERAIS; Volume: 70; Issue: 5 Linguagem: Inglês
10.1590/1678-4162-9500
ISSN1678-4162
AutoresLílian Oliveira Rosa, Odilon Gomes Pereira, Karina Guimarães Ribeiro, Sebastião de Campos Valadares Filho, Paulo Roberto Cecon,
Tópico(s)Muscle metabolism and nutrition
ResumoABSTRACT Fermentation profile and microbial population were assessed in soybean silages without any additive (control), with inoculant (I), with I + powdered molasses (I+M), and with powdered molasses only (M). Soybean plants were harvested at the R6 stage and ensiled in 2kg-capacity laboratory silos. The additives were added to the natural matter base of silages. The assessed fermentation periods were 1, 3, 7, 14, 28, and 56 days. A 4 × 6 factorial arrangement (4 additives × 6 fermentation periods) in a completely randomized design with 3 replicates was used. Lactic, acetic, and butyric acids concentrations were influenced by additives and periods (P< 0.05). It was observed higher lactic acid values to control silages, on the 56th day. Lower average values of acetic and butyric acids were observed to I+M and M silages. It was observed quadratic effect to pH values with a reduction estimated of 0.5504, 0.5358, 0.6312 and 0.6680 units to pH values to control, I, I+M, and M silages in the first 10 days. A maximum lactic acid bacteria population was observed at the 28th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages.
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