1. Microbial inoculant and cottonseed cake as additives for millet silage at different fermentation times.
- Author
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Santana, Liliane P., Santos, Edson M., Oliveira, Juliana S., Santos, Betina R. C., Carvalho, Gleidson G. P., Cavalcanti, Jorge V. F. L., Cruz, Gabriel F. L., Pereira, Danillo M., Cavalcanti, Hactus S., Santos, Francisco N. S., Justino, Evandra S., Leite, Guilherme M., Santos, Maria A. C., Gomes, Paloma G. B., and Perazzo, Alexandre F.
- Subjects
SILAGE fermentation ,COTTONSEED ,MILLETS ,LACTIC acid bacteria ,NUTRITIONAL value - Abstract
The purpose of the present study was to evaluate the effect of the addition of microbial inoculant and cottonseed cake on the fermentation profile, microbial population, aerobic stability, organic acids, chemical composition and losses of millet silages. The experimental design was completely randomised, in a 4 × 2 factorial arrangement, with the following treatments: (1) Control (millet); (2) Millet + 10% cottonseed cake (on a natural matter basis); (3) Millet + Weissella cibaria – heterofermentative lactic acid bacteria; (4) Millet + cottonseed cake and Weissella cibaria (blend); and two opening times (30 and 90 days after ensiling) with four replications, totalling 32 experimental units. Silages containing cottonseed cake had greater (P =.008) dry matter recovery. There was effect (P <.001) of the opening time on the counts of lactic acid bacteria, mould and yeast, and under aerobic stability, which were higher in silages opened at 90 days. The addition of cottonseed cake resulted in an increase in the nutritional quality of the silage, compared to control silages and silages inoculated with Weissella cibaria. The addition of cottonseed cake in millet silage proved to be efficient in reducing silage losses, improving the fermentation profile and nutritional value. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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