Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://dx.doi.org/10.1590/1678-4162-9500 http://www.locus.ufv.br/handle/123456789/25257 |
Resumo: | 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 56 th 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 28 th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages. |
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Rosa, L.O.Pereira, O.G.Ribeiro, K.G.Valadares Filho, S.C.Cecon, P.R.2019-05-20T18:05:23Z2019-05-20T18:05:23Z2018-091678-4162http://dx.doi.org/10.1590/1678-4162-9500http://www.locus.ufv.br/handle/123456789/25257Fermentation 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 56 th 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 28 th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages.engArquivo Brasileiro de Medicina Veterinária e Zootecniav. 70, n. 5, p. 1586-1594, set./ out. 2018Acid lactic bacteriaAdditivesFermentationpHFermentation profile and microbial population in soybean silages with inoculant and powdered molassesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfartigoapplication/pdf854085https://locus.ufv.br//bitstream/123456789/25257/1/artigo.pdf73d333e2dc9f08e83f9631338c12059aMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/25257/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/252572019-05-20 15:06:37.357oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-05-20T18:06:37LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
title |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
spellingShingle |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses Rosa, L.O. Acid lactic bacteria Additives Fermentation pH |
title_short |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
title_full |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
title_fullStr |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
title_full_unstemmed |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
title_sort |
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses |
author |
Rosa, L.O. |
author_facet |
Rosa, L.O. Pereira, O.G. Ribeiro, K.G. Valadares Filho, S.C. Cecon, P.R. |
author_role |
author |
author2 |
Pereira, O.G. Ribeiro, K.G. Valadares Filho, S.C. Cecon, P.R. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rosa, L.O. Pereira, O.G. Ribeiro, K.G. Valadares Filho, S.C. Cecon, P.R. |
dc.subject.pt-BR.fl_str_mv |
Acid lactic bacteria Additives Fermentation pH |
topic |
Acid lactic bacteria Additives Fermentation pH |
description |
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 56 th 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 28 th day of fermentation in silages with inoculant. The inoculant and powdered molasses improve the fermentation profile of soybean silages. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-09 |
dc.date.accessioned.fl_str_mv |
2019-05-20T18:05:23Z |
dc.date.available.fl_str_mv |
2019-05-20T18:05:23Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/1678-4162-9500 http://www.locus.ufv.br/handle/123456789/25257 |
dc.identifier.issn.none.fl_str_mv |
1678-4162 |
identifier_str_mv |
1678-4162 |
url |
http://dx.doi.org/10.1590/1678-4162-9500 http://www.locus.ufv.br/handle/123456789/25257 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
v. 70, n. 5, p. 1586-1594, set./ out. 2018 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
publisher.none.fl_str_mv |
Arquivo Brasileiro de Medicina Veterinária e Zootecnia |
dc.source.none.fl_str_mv |
reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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