Uso de inoculante bacteriano e melaço na ensilagem de capim-elefante

• Autor(a) principal: Bernardes, Thiago Fernandes
• Data de Publicação: 2013
• Outros Autores: Souza, Natália Sidrim da Silva de, Silva, Jefferson Salvador Lima Padilha da, Santos, Ivan Alberto Palheta, Faturi, Cristian, Domingues, Felipe Nogueira
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/42297
• topic: Aditivos; Bactéria homolática; Estabilidade aeróbia; Melaço; Pennisetum purpureum Schum; Additives; Homolatic bacteria; Aerobic stability; Molasses

This experiment was carried out to study the effect of adding increasing doses of homolatic bacteria Lactobacillus plantarum MA18/5U and Pediococcus acidilactici MA 18/5M, as well as their use associated or not with molasses, to elephant grass silage (Pennisetum purpureum Schum cv. Roxo). Two experiments were conducted using experimental silos and four replicates each treatment: procedures of analysis of variance were used in the first experiment, while orthogonal contrast was used in the second. Experiment 1 (E1) consisted of absence of microbial inoculant, or with 5 × 104, 1 × 105, 5 × 105, 1 × 106 cfu/g of fresh forage. Experiment 2 (E2) consisted of absence of molasses and inoculant, with the application of 1 × 105 cfu/g with or without 5% molasses, or with 1 × 106 cfu/g of forage with or without 5% molasses. There was no significant difference on chemical composition, mold counts and dry matter losses, but there was difference on yeast population when the silos were opened. In E1, treatments containing more than 5 × 105 were the most stable during aerobic exposure. In E2, silages with molasses and 1 × 106 of inoculant were also the most stable. The use of inoculant containing L. plantarum MA18/5U and P. acidilactici MA 18/5M are recommended in high doses (≥5 × 105 ufc/g), also associated with molasses, for improving aerobic stability; but their effects were insignificant in terms of fermentation characteristics and chemical composition.