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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]

The combined use of a microbial additive and a chemical additive in sorghum (Sorghum bicolor (L.) Moench) silages would reduce fermentation losses, favoring aerobic stability by modulating a favorable microbiome to control those losses. The purpose of this study was to evaluate the action of Lactobacillus buchneri and sodium benzoate on the fermentative profile, bacterial taxonomic diversity and aerobic stability of sorghum silages at different fermentation times. A completely randomized experimental design was adopted in a 4 × 4 factorial scheme, in order to evaluate four additives in sorghum silage (Control treatment, L. buchneri, sodium benzoate and L. buchneri combined with sodium benzoate) and four opening times (30, 60, 90 and 120 d fermentation), in five replicates. Silages inoculated with sodium benzoate showed higher pH values (3.70) at 90 d of fermentation, not differing (P > 0.05) from control (CTR) silage and the other silages. The largest lactic acid bacteria populations were observed at 120 d of fermentation in the silages inoculated with L. buchneri (9.06) followed by the silages inoculated with sodium benzoate and with the combination L. buchneri + sodium benzoate (8.37 and 8.85 log CFU, respectively) at 90 d of fermentation. For gas losses, in which silage treated with sodium benzoate showed lower values, with an average of 0.72% DM. The silages presenting a high DMR standard, ranging from 94.6% to 98.0%, with the exception of the CTR silages. Silages treated with L. buchneri showed higher values (98%) for the occurrence of the genus Lactobacillus in both fermentation times. The combined action of L. buchneri and sodium benzoate kept the Lactobacillus population stable at 30 and 120 d of fermentation. The combination of L. buchneri and sodium benzoate improved the fermentative profile and chemical composition of sorghum silages, reducing losses and increasing aerobic stability after 120 d of fermentation. [ABSTRACT FROM AUTHOR]