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dc.contributor.authorSANTOS, A. P. M. dos
dc.contributor.authorSANTOS, E. M.
dc.contributor.authorARAUJO, G. G. L. de
dc.contributor.authorOLIVEIRA, J. S. de
dc.contributor.authorZANINE, A. de M.
dc.contributor.authorPINHO, R. M. A.
dc.contributor.authorCRUZ, G. F. de L.
dc.contributor.authorFERREIRA, D. de J.
dc.contributor.authorPERAZZO, A. F.
dc.contributor.authorPEREIRA, D. M.
dc.contributor.authorSANTOS, F. N. de S.
dc.date.accessioned2021-02-19T01:13:26Z-
dc.date.available2021-02-19T01:13:26Z-
dc.date.created2021-02-18
dc.date.issued2020
dc.identifier.citationAgriculture, v. 10, n. 8, 2020.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1130116-
dc.descriptionThe 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.
dc.language.isoeng
dc.rightsopenAccesseng
dc.subjectSilagen de milhoeng
dc.subjectPerfil fermentativoeng
dc.subjectEstabilidade aeróbicaeng
dc.titleEffect of inoculation with preactivated Lactobacillus Buchneri and urea on fermentative profile, aerobic stability and nutritive value in corn silage.
dc.typeArtigo de periódico
dc.subject.thesagroSilagemeng
dc.subject.thesagroMilhoeng
dc.subject.thesagroNutrição Animaleng
dc.subject.thesagroComposição de Alimentoeng
dc.subject.nalthesaurusLactobacillus buchneri
dc.subject.nalthesaurusSilageeng
dc.subject.nalthesaurusCorn silageeng
riaa.ainfo.id1130116
riaa.ainfo.lastupdate2021-02-19 -02:00:00
dc.identifier.doihttps://doi.org/10.3390/agriculture10080335
dc.contributor.institutionAna 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.
Aparece en las colecciones:Artigo em periódico indexado (CPATSA)

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