Alterações bromatológicas e fermentativas durante o armazenamento de silagens de cana-de-açúcar com e sem milho desintegrado com palha e sabugo

Evangelista, Antônio Ricardo; Siqueira, Gustavo Rezende; Lima, Josiane Aparecida de; Lopes, João de Magalhães; Rezende, Adauton Vilela de

doi:10.1590/s1516-35982009000100003

Cited by 19 publications

(21 citation statements)

References 9 publications

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“…In accordance with literature reports (Santos et al. 2008; Evangelista et al. 2009), the pH values of the sugarcane silages were observed to diminish rapidly during fermentation owing to the high concentration of organic acids produced and the likely low buffering capacity of sugarcane (Alli et al.…”

Section: Discussionsupporting

confidence: 89%

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Identification and characterization of yeasts in sugarcane silages

Ávila

Martins

Schwan

2010

Journal of Applied Microbiology

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Aims: To enumerate the micro‐organisms and to identify the yeast species present during the ensilage of different sugarcane (Saccharum spp.) cultivars. Method: Samples of sugarcane silage were collected at 10, 20, 30 and 40 days from the start of fermentation. Population levels of lactic acid bacteria (LAB), mesophilic facultative anaerobic (MFA) bacteria, filamentous fungi and yeasts were determined. Nine species of yeasts were classified according to traditional methods and confirmed using molecular techniques. Conclusions: LAB dominated the ensiling process of sugarcane, although yeasts were present at relatively high population levels throughout the whole fermentation period. The detected species of yeasts varied according to sugarcane cultivar and time of fermentation. Torulaspora delbrueckii was the predominant yeast, followed by Pichia anomala and Saccharomyces cerevisiae. Significance and Impact of the Study: Knowledge of the population of micro‐organisms in general, and of yeasts in particular, present during the fermentation of sugarcane is of fundamental importance in the development of more effective ensiling processes.

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Section: Discussionsupporting

confidence: 89%

“…The increase in pH observed on 40th day may have been caused by the transformation of lactic acid into ethanol by yeasts. Evangelista et al. (2009) reported a similar increase in the pH of sugarcane silage after 30 days of fermentation and justified the observation by the presence of yeasts.…”

Section: Discussionsupporting

confidence: 74%

Identification and characterization of yeasts in sugarcane silages

Ávila

Martins

Schwan

2010

Journal of Applied Microbiology

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“…Bernardes et al (2007) observaram teor de matéria seca de 27,2% após 55 dias de ensilagem. Evangelista et al (2009), no entanto observaram redução no teor de matéria seca de 36,4% (matéria original) para 27,0% respectivamente para 0 e 68 dias de ensilagem, ambos em silagens com 10% de milho desintegrado com palha e sabugo.…”

Section: Resultsunclassified

“…Roth et al (2005) observaram teor de fibra em detergente neutro de 75% da matéria seca na cana ensilada aos 15 meses. Evangelista et al (2009), no entanto, avaliaram o perfil de fermentação na ensilagem da cana-de-açúcar pura, observaram elevação do teor de fibra em detergente neutro de 55,6% para 75,6%, aos 50 dias de fermentação.…”

Section: Resultsunclassified

Características bromatológicas, fermentativas e população de leveduras de silagens de cana-de-açúcar acrescidas de ureia e aditivos absorventes de umidade

Lopes¹,

Evangelista²

2010

R. Bras. Zootec.

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RESUMO -Este trabalho foi conduzido com o objetivo de avaliar os efeitos da utilização de aditivos sobre as características fermentativas e bromatológicas e a população de leveduras da silagem de cana-de-açúcar. O experimento foi conduzido em delineamento inteiramente casualizado, com quatro repetições. Foram testadas diferentes quantidades de aditivos à cana-de-açúcar no momento da ensilagem (com base na matéria verde da forragem): 1,5% ureia; 0,5 ureia + 4% de milho; 0,5 ureia + 4% de mandioca desidratada; 1,5% de amireia e cana-de-açúcar controle. A cana-de-açúcar da variedade RB-72454, com 18 meses de rebrota, foi armazenada em silos experimentais de concreto com capacidade de 500 kg durante 180 dias. Foram avaliados os teores de matéria seca, proteína bruta, fibra em detergente neutro, fibra em detergente ácido, carboidratos não-fibrosos, cinzas, pH, nitrogênio amoniacal e lignina e a contagem de leveduras. O maior teor de matéria seca e o menor teor de fibra em detergente neutro são obtidos com a associação de ureia e milho, que melhora o padrão fermentativo na silagem.Palavras-chave: conservação de forragem, microbiologia, Saccharum sp Fermentative and bromatological characteristics and population of yeast of sugarcane silage enriched with urea and with additive absorbent of humidityABSTRACT -The research aimed to evaluate the use of additives on the fermentative and bromatological characteristics and the population of yeast of the sugarcane silage. The experiment was carried out in a complete randomized design with four replicates. It was tested different amount of additives added to the sugarcane silage at ensiling (based on the forage fresh matter) which were the following: urea 1.5%; urea 0.5% + corn meal 4%; urea 0.5% + dehydrated cassava 4%; starea 1.5%; sugar cane only. Sugarcane variety RB-72454, at 18 months of regrowth was stored for 180 days in experimental concrete silos (500 kg capacity). Contents of ash, pH, dry matter, crude protein, neutral detergent fiber, acid detergent fiber, non fiber carbohidrate, ammonium nitrogen, lignin and count of yeasts were evaluated. The greatest contents of dry matter and the lowest contents of neutral detergent fiber are observed in the urea-corn meal treatment, which improves fermentative pattern of the silage.Key Words: forage conservation, microbiology, Saccharum sp IntroduçãoO uso da cana-de-açúcar fresca, mediante cortes diários, é tradicional e de amplo conhecimento entre pecuarsitas. Entretanto, este manejo demanda mão-deobra diária para cortes, despalha, transporte e picagem, o que pode gerar limitações operacionais quando se pretende fornecer o suplemento a rebanhos maiores.Quando é realizada a ensilagem da cana, concentra-se a mão-de-obra em apenas um período. Outras vantagens de se colher toda a cana de uma vez são: a liberação da área antes do início das chuvas no Brasil central, possibilitando um crescimento mais uniforme da planta; o aproveitamento da cana no estádio de melhor valor nutritivo; a eliminação das sobras de cana que ficariam no cam...

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“…According to McDonald et al (), half of the hemicellulose contained in the forage can be hydrolyze during the ensiling process, and most of the hydrolysis occurs at the initial stage of the fermentation process. Normally, hemicellulose is consumed by microorganisms when there is a lack of soluble carbohydrates (Evangelista, Siqueira, Lima, Lopes, & Rezende, ). In this sense, hemicellulose may have solubilized to provide soluble carbohydrates to the fermentation process.…”

Section: Resultsmentioning

confidence: 99%

Effect of storage time and use of additives on the quality of grape pomace silages

Massaro

Bumbieris

Zanin

et al. 2020

J Food Process Preserv

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The objective was to evaluate the chemical and fermentative characteristics of moist grape pomace, treated with additives and ensiled for different times. Samples of wet grape pomace were treated by addition of urea (5 and 10 g/kg of NM) or with enzymatic‐bacterial additive (0.2 and 0.4 g/kg NM). Samples were analyzed for pH, ammoniacal nitrogen, buffer capacity, and chemical composition. For CP, an increasing linear behavior was observed with values between 111.3 and 131.6 g/kg of DM, on Days 0 and 96. The NFC and pH had the lowest values shortly after silo closing, indicating intensification of fermentation. The addition of urea promoted an increase in CP contents, reduction in TCHO and NFC contents, and elevation of IVDMD and N‐NH3 contents. Wet grape pomace exhibits favorable characteristics for feeding ruminants, with silage being a good alternative for its storage. Practical applications Grape pomace is a fibrous food with satisfactory quantities of residual sugars, it meets the desirable characteristics for conservation in the form of silage for later use in animal feed, mainly ruminant herbivores. The silages showed good quality fermentative and chemicals as an increasing linear behavior of crude protein. Wet grape residue exhibits favorable characteristics for feeding ruminants, with silage being a good alternative for its storage can improve this food, especially with respect to the quality of the fibers.

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Alterações bromatológicas e fermentativas durante o armazenamento de silagens de cana-de-açúcar com e sem milho desintegrado com palha e sabugo

Cited by 19 publications

References 9 publications

Identification and characterization of yeasts in sugarcane silages

Identification and characterization of yeasts in sugarcane silages

Características bromatológicas, fermentativas e população de leveduras de silagens de cana-de-açúcar acrescidas de ureia e aditivos absorventes de umidade

Effect of storage time and use of additives on the quality of grape pomace silages

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