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| Registros recuperados : 287 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
07/03/2013 |
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Data da última atualização: |
07/03/2013 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
RODRIGUES, P. H. M.; GOMES, R. da C.; MEYER, P. M.; BORGATTI, L. M. O.; FRANCO, F. M. J.; GODOY, G. L. A. de. |
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Afiliação: |
Paulo Henrique Mazza Rodrigues, Departamento de Produção e Nutrição Animal, FMVZ/USP; RODRIGO DA COSTA GOMES, CNPGC; Paula Marques Meyer, IBGE; Laura Maria Oliveira Borgatti, Departamento de Produção e Nutrição Animal, FMVZ/USP; Fernando Masello Junqueira Franco, Centro de Planejamento e Desenvolvimento da Ajinomoto do Brasil; Gilson Luiz Alves de Godoy, Departamento de Produção e Nutrição Animal, FMVZ/USP. |
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Título: |
Effects of microbial inoculants and amino acid production by-product on fermentation and chemical composition of sugarcane silages. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Revista Brasileira de Zootecnia, v.41, n.6, p.1394-1400, 2012. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the chemical composition, fermentation patterns and aerobic stability of sugarcane silages with addition of amino acid production (monosodium glutamate) by-product (APB) and microbial inoculants. Mature sugarcane was chopped and ensiled in laboratory silos (n = 4/treatment) without additives (control) and with APB (10 g/kg), Pioneer 1174® (PIO, 1.0 mg/kg, Lactobacillus plantarum + Streptoccoccus faecium, Pioneer), Lalsil Cana (2.0 mg/kg, Lactobacillus buchineri, Lallemand) or Mercosil Maís 11C33® (1.0 mg/kg, Lactobacillus buchineri + Lactobacillus plantarum + Streptoccoccus faecium, Timac Agro). Fresh silage and silage liquor samples were obtained to assess pH, chemical composition and organic acid concentrations. Silage temperature was recorded throughout seven days to evaluate aerobic stability. The addition of APB decreased lactic acid levels, increased pH and N-NH3 and did not alter ethanol, acetic and butyric acids concentrations or dry matter (DM) losses. Microbial inoculants enhanced acetic acid levels, although only Pioneer 1174® and Mercosil Maís 11C33® lowered ethanol, butyric acid and DM losses. The addition of APB increased CP content and did not modify DM, soluble carbohydrates contents or in vitro dry matter digestibility. Additives did not alter silage maximum temperature or temperature increasing rate; however, Pioneer 1174® and Mercosil Maís 11C33® increased the time elapsed to reach maximum temperature. Monosodium glutamate production by-product does not alter fermentation patterns or aerobic stability of sugarcane silages, whereas homofermentative bacteria can provide silages of good quality. MenosThe objective of this study was to evaluate the chemical composition, fermentation patterns and aerobic stability of sugarcane silages with addition of amino acid production (monosodium glutamate) by-product (APB) and microbial inoculants. Mature sugarcane was chopped and ensiled in laboratory silos (n = 4/treatment) without additives (control) and with APB (10 g/kg), Pioneer 1174® (PIO, 1.0 mg/kg, Lactobacillus plantarum + Streptoccoccus faecium, Pioneer), Lalsil Cana (2.0 mg/kg, Lactobacillus buchineri, Lallemand) or Mercosil Maís 11C33® (1.0 mg/kg, Lactobacillus buchineri + Lactobacillus plantarum + Streptoccoccus faecium, Timac Agro). Fresh silage and silage liquor samples were obtained to assess pH, chemical composition and organic acid concentrations. Silage temperature was recorded throughout seven days to evaluate aerobic stability. The addition of APB decreased lactic acid levels, increased pH and N-NH3 and did not alter ethanol, acetic and butyric acids concentrations or dry matter (DM) losses. Microbial inoculants enhanced acetic acid levels, although only Pioneer 1174® and Mercosil Maís 11C33® lowered ethanol, butyric acid and DM losses. The addition of APB increased CP content and did not modify DM, soluble carbohydrates contents or in vitro dry matter digestibility. Additives did not alter silage maximum temperature or temperature increasing rate; however, Pioneer 1174® and Mercosil Maís 11C33® increased the time elapsed to reach maximum temperature. Monosodium... Mostrar Tudo |
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Palavras-Chave: |
Cana-de-açúcar; Sialgem. |
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Thesagro: |
Inoculante. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/78219/1/0000007017-Rodrigues-et-al-2012-RBZ.pdf
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Marc: |
LEADER 02385naa a2200217 a 4500
001 1952395
005 2013-03-07
008 2012 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, P. H. M.
245 $aEffects of microbial inoculants and amino acid production by-product on fermentation and chemical composition of sugarcane silages.$h[electronic resource]
260 $c2012
520 $aThe objective of this study was to evaluate the chemical composition, fermentation patterns and aerobic stability of sugarcane silages with addition of amino acid production (monosodium glutamate) by-product (APB) and microbial inoculants. Mature sugarcane was chopped and ensiled in laboratory silos (n = 4/treatment) without additives (control) and with APB (10 g/kg), Pioneer 1174® (PIO, 1.0 mg/kg, Lactobacillus plantarum + Streptoccoccus faecium, Pioneer), Lalsil Cana (2.0 mg/kg, Lactobacillus buchineri, Lallemand) or Mercosil Maís 11C33® (1.0 mg/kg, Lactobacillus buchineri + Lactobacillus plantarum + Streptoccoccus faecium, Timac Agro). Fresh silage and silage liquor samples were obtained to assess pH, chemical composition and organic acid concentrations. Silage temperature was recorded throughout seven days to evaluate aerobic stability. The addition of APB decreased lactic acid levels, increased pH and N-NH3 and did not alter ethanol, acetic and butyric acids concentrations or dry matter (DM) losses. Microbial inoculants enhanced acetic acid levels, although only Pioneer 1174® and Mercosil Maís 11C33® lowered ethanol, butyric acid and DM losses. The addition of APB increased CP content and did not modify DM, soluble carbohydrates contents or in vitro dry matter digestibility. Additives did not alter silage maximum temperature or temperature increasing rate; however, Pioneer 1174® and Mercosil Maís 11C33® increased the time elapsed to reach maximum temperature. Monosodium glutamate production by-product does not alter fermentation patterns or aerobic stability of sugarcane silages, whereas homofermentative bacteria can provide silages of good quality.
650 $aInoculante
653 $aCana-de-açúcar
653 $aSialgem
700 1 $aGOMES, R. da C.
700 1 $aMEYER, P. M.
700 1 $aBORGATTI, L. M. O.
700 1 $aFRANCO, F. M. J.
700 1 $aGODOY, G. L. A. de
773 $tRevista Brasileira de Zootecnia$gv.41, n.6, p.1394-1400, 2012.
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Embrapa Gado de Corte (CNPGC) |
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