02813naa a2200373 a 450000100080000000500110000800800410001902400530006010000250011324501780013826000090031652016660032565000160199165000270200765000110203465000290204565000100207465000220208465000120210665300270211865300240214565300210216970000180219070000240220870000230223270000210225570000200227670000220229670000230231870000190234170000190236070000240237977300360240321301162021-02-19       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.3390/agriculture100803352DOI1 aSANTOS, A. P. M. dos  aEffect of inoculation with preactivated Lactobacillus Buchneri and urea on fermentative profile, aerobic stability and nutritive value in corn silage.h[electronic resource]  c2020  aThe 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.  aCorn silage  aLactobacillus buchneri  aSilage  aComposição de Alimento  aMilho  aNutrição Animal  aSilagem  aEstabilidade aeróbica  aPerfil fermentativo  aSilagen de milho1 aSANTOS, E. M.1 aARAUJO, G. G. L. de1 aOLIVEIRA, J. S. de1 aZANINE, A. de M.1 aPINHO, R. M. A.1 aCRUZ, G. F. de L.1 aFERREIRA, D. de J.1 aPERAZZO, A. F.1 aPEREIRA, D. M.1 aSANTOS, F. N. de S.  tAgriculturegv. 10, n. 8, 2020.