Abstract
The objective of the experiment was to evaluate the nutritional composition, dry matter (DM) recovery and aerobic stability of winter cereal silages under different storage periods. The materials used were wheat (Triticum aestivum cv. BRS Gralha Azul), barley (Hordeum vulgare cv. BRS Brau), white oat (Avena sativa cv. URS Guará), black oat (Avena strigosa cv. Embrapa 139) and triticale (X Triticosecale IPR 11), in three storage periods: 60, 120 and 180 days. The experiment was conducted in a 5x3 factorial, completely randomized design, consisting of five forage species and three storage periods, with five replicates. In nutritional assessment, barley silage presented low values of acid detergent fiber (ADF; 331.2, 355.2 and 378.5 g kg DM-1 for 60, 120, 180 days, respectively), high total digestible nutrients (TDN; 558.2, 544.7 and 531.6 g kg DM-1 for 60, 120, 180 days, respectively), high DM recovery and aerobic stability. Wheat and triticale showed a decrease in DM recovery with the increase in storage length, although showed high aerobic stability. The storage period had a different effect on forages; however, storage period above 60 days provided no benefits for the variables evaluated.
Highlights
As any fermentation process, ensiling is a set of biochemical reactions, including oxireductions which are intrinsically mediated by enzymes and/or other metabolic products of microorganisms (Jobim, Nussio, Reis, & Schmidt, 2007)
Animal Sciences causing a rapid drop in pH, which leads to conservation of the material by means of inhibition of spoilage microorganisms, for instance, yeast and enterobacteria (Muck, 2010)
In the evaluation of the nutritional composition of the silages (Table 1), it was observed that the barley presented the lowest content of acid detergent fiber (ADF) among the cereals evaluated and, the highest estimates of total digestible nutrients (TDN)
Summary
As any fermentation process, ensiling is a set of biochemical reactions, including oxireductions which are intrinsically mediated by enzymes and/or other metabolic products of microorganisms (Jobim, Nussio, Reis, & Schmidt, 2007). In this sense, the basic assumption of this fermentation is the use of carbohydrates and later formation of organic acids by microorganisms like lactic acid bacteria, . Animal Sciences causing a rapid drop in pH, which leads to conservation of the material by means of inhibition of spoilage microorganisms, for instance, yeast and enterobacteria (Muck, 2010) In this way, the fermentative stability of ensiling begins after the ensiled mass reaches the pH required to cause a reduction in microbiological activity (Muck, 2010). The period of storage, in turn, with respect to the quality of silages, assumes great relevance
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