Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/42668 |
Resumo: | This study aimed to evaluate the fermentative profile, losses, dry matter recovery, and fungi population in forage sorghum silage treated with different additives. The design was completely randomized, with four replications and seven treatments, which were: 1) Control (C), whole-plant sorghum with no additives; 2) Microbial (M), whole-plant sorghum + microbial additive (0.2% of original matter); 3) Sugar (S), whole-plant sorghum + brown sugar (4.0% of original matter); 4) Microbial plus sugar additives (MS), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter); 5) Whey (W), whole-plant sorghum + whey (3% of original matter); 6) Microbial plus whey additives (MW), whole-plant sorghum + microbial additive (0.2% of original matter) + whey (3% of original matter); 7) Microbial plus sugar plus whey (MSW), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter) + whey (3% of original matter). Sorghum was cut 111 days after emergence and ensiled in polyvinyl chloride silos. The storage lasted 35 days, after that period, the silos were opened and submitted to analysis. The inclusion of additives in sorghum silage has shown no significant difference in fungal population, lactic acid production, and losses by gases and effluents. The use of microbial inoculant + brown sugar in the sorghum silage BRS 658 decreased the values of ammoniacal nitrogen, pH, propionic, and butyric acid. The inclusion of brown sugar in the sorghum silage promoted an increase in soluble carbohydrates and greater recovery of dry matter. |
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Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additivesCaracterísticas fermentativas, población de fongos y pérdidas del ensilaje de sorgo forrajero BRS 658 utilizando distintos aditivosCaracteristícas fermentativas, população fúngica e perdas de silagem de sorgo forrageiro BRS 658 tratadas uso com diferentes aditivos Brown sugarFermentationMicrobial inoculantWhey.Açúcar mascavoFermentaçãoInoculante microbianoSoro de leite.Azúcar morenoFermentaciónInoculante microbianoSuero de leche.This study aimed to evaluate the fermentative profile, losses, dry matter recovery, and fungi population in forage sorghum silage treated with different additives. The design was completely randomized, with four replications and seven treatments, which were: 1) Control (C), whole-plant sorghum with no additives; 2) Microbial (M), whole-plant sorghum + microbial additive (0.2% of original matter); 3) Sugar (S), whole-plant sorghum + brown sugar (4.0% of original matter); 4) Microbial plus sugar additives (MS), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter); 5) Whey (W), whole-plant sorghum + whey (3% of original matter); 6) Microbial plus whey additives (MW), whole-plant sorghum + microbial additive (0.2% of original matter) + whey (3% of original matter); 7) Microbial plus sugar plus whey (MSW), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter) + whey (3% of original matter). Sorghum was cut 111 days after emergence and ensiled in polyvinyl chloride silos. The storage lasted 35 days, after that period, the silos were opened and submitted to analysis. The inclusion of additives in sorghum silage has shown no significant difference in fungal population, lactic acid production, and losses by gases and effluents. The use of microbial inoculant + brown sugar in the sorghum silage BRS 658 decreased the values of ammoniacal nitrogen, pH, propionic, and butyric acid. The inclusion of brown sugar in the sorghum silage promoted an increase in soluble carbohydrates and greater recovery of dry matter.Este trabajo tuvo como objetivo evaluar el perfil fermentativo, pérdidas, recuperación de materia seca y población fúngica en ensilaje de sorgo forrajero con diferentes aditivos. El diseño fue completamente al azar, con cuatro repeticiones y siete tratamientos, los cuales fueron: 1) control, planta entera de sorgo sin aditivos; 2) aditivo microbiano (M), sorgo de planta entera + aditivo microbiano (0,2% de materia original); 3) muscovado (S), sorgo integral + azúcar muscovado (4,0% de la materia original); 4) aditivo microbiano más azúcar muscovado (MS), planta entera + aditivo microbiano (0,2% de materia original) + azúcar muscovado (4,0% de materia original); 5) suero (W), planta entera de sorgo + suero de leche (3% de materia original); 6) aditivo microbiano más suero (MW), sorgo de planta entera + aditivo microbiano (0,2% de materia original) + suero de leche (3% de materia original); 7) aditivo microbiano más azúcar muscovado más suero de leche (MSW), sorgo de planta entera + aditivo microbiano (0,2% de la materia original) + azúcar muscovado (4,0% de la materia original) + suero de leche (3% del artículo original). El sorgo se cortó a los 111 días después de la emergencia y se ensiló en silos de policloruro de vinilo. El almacenamiento duró 35 días. Después de este período, los silos fueron abiertos y sometidos a análisis. La inclusión de aditivos en el ensilaje de sorgo no mostró diferencias significativas para la población de hongos, producción de ácido láctico, pérdidas de gases y efluentes. El uso de inoculante microbiano + panela en el ensilaje de sorgo BRS 658 disminuyó los valores de nitrógeno amoniacal, pH, ácido propiónico y butírico. La inclusión de panela en el ensilaje de sorgo promovió un aumento de carbohidratos solubles y una mayor recuperación de materia seca.Objetivou-se com este trabalho avaliar o perfil fermentativo, as perdas, a recuperação de matéria seca e a população de fungos na silagem de sorgo forrageiro com diferentes aditivos. O delineamento foi inteiramente casualizado, com quatro repetições e sete tratamentos, que foram1) controle (C), sorgo planta-inteira sem aditivos; 2) aditivo microbiano (M), sorgo planta-inteira + aditivo microbiano (0,2% da matéria original); 3) açúcar mascavo (S), sorgo planta-inteira + açúcar mascavo (4,0% da matéria original); 4) aditivo microbiano mais açúcar (MS), planta-inteira + aditivo microbiano (0,2% da matéria original) + açúcar mascavo (4,0% da matéria original); 5) soro de leite (W), sorgo planta-inteira + soro de leite (3% da matéria original); 6) aditivo microbiano mais soro de leite (PM), sorgo planta-inteira + aditivo microbiano (0,2% da matéria original) + soro de leite (3% da matéria original); 7) aditivo microbiano mais açúcar mascavo mais soro de leite (RSM), sorgo planta-inteira + aditivo microbiano (0,2% da matéria original) + açúcar mascavo (4,0% da matéria original) + soro de leite (3% da matéria original). O sorgo foi cortado aos 111 dias após a emergência e ensilado em silos de policloreto de vinil. O armazenamento teve duração de 35 dias. Após esse período, os silos foram abertos e submetidos a análises. A inclusão de aditivos na silagem de sorgo não apresentou diferença significativa para população fúngica, produção de ácido láctico, perdas por gases e efluentes. A utilização de inoculante microbiano + açúcar mascavo na silagem de sorgo BRS 658 diminuiu os valores de nitrogênio amoniacal, pH, ácido propiônico e butírico. A inclusão de açúcar mascavo na silagem de sorgo, promoveu aumento nos carboidratos solúveis e maior recuperação de matéria seca.Research, Society and Development2023-07-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4266810.33448/rsd-v12i7.42668Research, Society and Development; Vol. 12 No. 7; e16312742668Research, Society and Development; Vol. 12 Núm. 7; e16312742668Research, Society and Development; v. 12 n. 7; e163127426682525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/42668/34473Copyright (c) 2023 Claudia Anete Führ; Marcela Abbado Neres; Magno Daniel Porfirio; Iuli Caetano da Silva Brandão Guimarães; Thiago Henrique da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFühr, Claudia Anete Neres, Marcela Abbado Porfirio, Magno DanielGuimarães, Iuli Caetano da Silva BrandãoSilva, Thiago Henrique da 2023-08-03T14:15:19Zoai:ojs.pkp.sfu.ca:article/42668Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-08-03T14:15:19Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives Características fermentativas, población de fongos y pérdidas del ensilaje de sorgo forrajero BRS 658 utilizando distintos aditivos Caracteristícas fermentativas, população fúngica e perdas de silagem de sorgo forrageiro BRS 658 tratadas uso com diferentes aditivos |
title |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
spellingShingle |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives Führ, Claudia Anete Brown sugar Fermentation Microbial inoculant Whey. Açúcar mascavo Fermentação Inoculante microbiano Soro de leite. Azúcar moreno Fermentación Inoculante microbiano Suero de leche. |
title_short |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
title_full |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
title_fullStr |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
title_full_unstemmed |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
title_sort |
Fermentative characteristics, fungal population, and losses of forage sorghum silage BRS 658 treated with different additives |
author |
Führ, Claudia Anete |
author_facet |
Führ, Claudia Anete Neres, Marcela Abbado Porfirio, Magno Daniel Guimarães, Iuli Caetano da Silva Brandão Silva, Thiago Henrique da |
author_role |
author |
author2 |
Neres, Marcela Abbado Porfirio, Magno Daniel Guimarães, Iuli Caetano da Silva Brandão Silva, Thiago Henrique da |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Führ, Claudia Anete Neres, Marcela Abbado Porfirio, Magno Daniel Guimarães, Iuli Caetano da Silva Brandão Silva, Thiago Henrique da |
dc.subject.por.fl_str_mv |
Brown sugar Fermentation Microbial inoculant Whey. Açúcar mascavo Fermentação Inoculante microbiano Soro de leite. Azúcar moreno Fermentación Inoculante microbiano Suero de leche. |
topic |
Brown sugar Fermentation Microbial inoculant Whey. Açúcar mascavo Fermentação Inoculante microbiano Soro de leite. Azúcar moreno Fermentación Inoculante microbiano Suero de leche. |
description |
This study aimed to evaluate the fermentative profile, losses, dry matter recovery, and fungi population in forage sorghum silage treated with different additives. The design was completely randomized, with four replications and seven treatments, which were: 1) Control (C), whole-plant sorghum with no additives; 2) Microbial (M), whole-plant sorghum + microbial additive (0.2% of original matter); 3) Sugar (S), whole-plant sorghum + brown sugar (4.0% of original matter); 4) Microbial plus sugar additives (MS), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter); 5) Whey (W), whole-plant sorghum + whey (3% of original matter); 6) Microbial plus whey additives (MW), whole-plant sorghum + microbial additive (0.2% of original matter) + whey (3% of original matter); 7) Microbial plus sugar plus whey (MSW), whole-plant sorghum + microbial additive (0.2% of original matter) + brown sugar (4.0% of original matter) + whey (3% of original matter). Sorghum was cut 111 days after emergence and ensiled in polyvinyl chloride silos. The storage lasted 35 days, after that period, the silos were opened and submitted to analysis. The inclusion of additives in sorghum silage has shown no significant difference in fungal population, lactic acid production, and losses by gases and effluents. The use of microbial inoculant + brown sugar in the sorghum silage BRS 658 decreased the values of ammoniacal nitrogen, pH, propionic, and butyric acid. The inclusion of brown sugar in the sorghum silage promoted an increase in soluble carbohydrates and greater recovery of dry matter. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/42668 10.33448/rsd-v12i7.42668 |
url |
https://rsdjournal.org/index.php/rsd/article/view/42668 |
identifier_str_mv |
10.33448/rsd-v12i7.42668 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/42668/34473 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 12 No. 7; e16312742668 Research, Society and Development; Vol. 12 Núm. 7; e16312742668 Research, Society and Development; v. 12 n. 7; e16312742668 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052628543209472 |