Fermentative profile and nutritional value of olive bagasse silage with feed additives

Neliton Flores Kasper,Leonardo Ereno Tadielo,Gabriela Ceratti Hoch,Ricardo Pedroso Oaigen,Luana Costa Polo,Eduardo Bohrer De Azevedo,Fabiane Quevedo Da Rosa,Othon Dalla Colletta Altermann,Deise Dalazen Castagnara

doi:10.14393/bj-v36n1a2020-41792

Abstract

The aim of this study was to measure the chemical composition, microbiological profile, fermentative characteristics and the aerobic stability of the olive bagasse silages in natura and added with corn bran, soybean and rice bran in different times of sampling. The was completely randomized design in arrangement of plots subdivided in 4x3 time, with five replications. In the plots were allocated the main treatments, and in the subplots the sampling times were allocated. The fermentative characteristics was studied by determination of the dry matter (DM) content, pH and ammoniacal nitrogen (NH3-N), the microbiological by determining the populations of filamentous fungi, Clostridia, lactic acid bacteria and enterobacteria. In the nutrient profile study, the contents of mineral matter (MM), organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose, hemicellulose, nitrogen bound to acid detergent fiber (NIDA), nitrogen bound to neutral detergent fiber (NIDN), carbohydrate and total digestible nutrient (TDN). At the ensilage moment, it also has been determined in vitro dry matter digestibility (IVDMD) and in vitro digestibility of organic matter (IVDOM). The use of corn and rice bran provided a better fermentative profile in the studied ensilage. The pH of the silages added corn and rice bran has presented in 4.00 and 4.06 after 112 storage days, consequently. The adding of soybean bran provided the greatest CP values and non-fibrous carbohydrates (NFC) after the fermentative period, been it 131.55 g kg-1 of DM for CP and 176.28 g kg-1 of DM for NFC. The treatments without bran adding and rice bran added have demonstrated IVDOM levels of 581.12 g ka-1 od DM and 604.51 g kg-1 of DM, consequently. The studied meals improve the nutritional profile of the studied silages and are potentially usable as additives in olive bagasse silages.

Highlights

In the industrial processing of olives to obtain the oil there is intense generation of residues with potential of environmental contamination, estimated at 800 kg for 1000 kg of processed olives (ALCAIDE; RUIZ, 2008)
The ether extract (EE) in the silages was diluted with the inclusion of the additives in relation to the in natura olive bagasse silage (Table 2)
All silages reached the minimum crude protein (CP) content of 70 g kg-1 proposed by Van Soest (1994), in relation to the lower limit for survival and multiplication of microorganisms in the ruminal environment. These results suggest the addition of brans as a promising option for improving levels of CP from silages

Summary

Introduction

In the industrial processing of olives to obtain the oil there is intense generation of residues with potential of environmental contamination, estimated at 800 kg for 1000 kg of processed olives (ALCAIDE; RUIZ, 2008). Olive cultivation adapts to regions with low annual rainfall and critical temperatures (ABAZI et al, 2012), in which livestock activities with ruminants can be developed. In these situations, due to the soil and climatic conditions unfavorable to forage growth in certain periods of the year, livestock systems pass annually for critical periods in the feeding of animals, with losses to cattle ranchers. With the use of olive bagasse, in addition to the reduction of animal feed costs to cattle ranchers (NASOPOULOU; ZABETAKIS, 2013) and waste treatment to agroindustries (OMAR et al, 2012).

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