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Abstract
This study aimed to evaluating the fermentation characteristics of millet silage, cultivar ADR500, under the inclusion of different levels of dehydrated corn grain, cob and straw (CGCS): 0, 5, 10 and 15%, ensiled after 78 days of vegetative growth. The experimental design was completely randomized with 4 treatments and 4 replications, totaling 16 experimental units. Was evaluated pH, buffering capacity, lactic acid, acetic acid, propionic acid, butyric acid, gas and effluents losses, dry matter recovery, and soluble carbohydrates. Data were subjected to an analysis of variance and means were compared by 5% Tukey test. A regression analysis was performed for the inclusion levels. CGCS inclusion reduced (P<0.05) gas and effluent loss in all treatments, ranging from 6.10 to 3.48 for gases and 9.05 to 17.28 for effluents, and significantly contributed to the dry matter recovery process (DM). Buffer power values (BP), pH and ammoniacal-N were influenced (P <0.05) by the inclusion of different levels of CGCS. Levels of acetic, propionic, butyric, and lactic acid were influenced by treatments. Finally, soluble carbohydrate values is increased depending on the CGCS inclusion levels, proving be efficient to improve the silage fermentation profile quality.
Highlights
Several technologies have been studied to minimize the seasonality effects on forage production in the tropics
This study aimed to evaluating the fermentation characteristics of millet silage, cultivar ADR500, under the inclusion of different levels of dehydrated corn grain, cob and straw (CGCS): 0, 5, 10 and 15%, ensiled after 78 days of vegetative growth
According to McDonald (1981), ensilage losses are hard to measure, while loss by gases depend on the microorganisms involved and the fermentable substrates
Summary
Several technologies have been studied to minimize the seasonality effects on forage production in the tropics. To consider a silage as good preserved, a set of variables must be evaluated together These comprise pH, dry matter content, amount of soluble carbohydrates, ammoniacal nitrogen, and the concentration of organic acids. The variables enable us to evaluate whether the fermentation process was satisfactory and whether the ensiled matter kept its nutritional value (Bolsen et al, 1996; McDonald, 1982). Parameters such as loss by gases and effluents, and the index of dry matter recovery are used to characterize the fermentative process (Vasconcelos et al, 2009)
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