Título:	Effect of inoculation with preactivated Lactobacillus Buchneri and urea on fermentative profile, aerobic stability and nutritive value in corn silage.
Autor:	SANTOS, A. P. M. dos SANTOS, E. M. ARAUJO, G. G. L. de OLIVEIRA, J. S. de ZANINE, A. de M. PINHO, R. M. A. CRUZ, G. F. de L. FERREIRA, D. de J. PERAZZO, A. F. PEREIRA, D. M. SANTOS, F. N. de S.
Afiliación:	Ana Paula Maia dos Santos; Edson Mauro Santos; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; Juliana Silva de Oliveira; Anderson de Moura Zanine; Ricardo Martins Araujo Pinho; Gabriel Ferreira de Lima Cruz; Daniele de Jesus Ferreira; Alexandre Fernandes Perazzo; Danillo Marte Pereira; Francisco Naysson de Sousa Santos.
Año:	2020
Referencia:	Agriculture, v. 10, n. 8, 2020.
Descripción:	The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additiveand five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.
Thesagro:	Silagem Milho Nutrição Animal Composição de Alimento
NAL Thesaurus:	Lactobacillus buchneri Silage Corn silage
Palabras clave:	Perfil fermentativo Estabilidade aeróbica Silagen de milho
DOI:	https://doi.org/10.3390/agriculture10080335
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPATSA)