Características de silagens de milho inoculadas com Lactobacillus Buchneri e L. plantarum

Abstract

RESUMOObjetivou-se avaliar o padrão fermentativo, estabilidade aeróbia e valor alimentício de silagens de milho inoculadas com Lactobacillus buchneri associado ou não ao L. plantarum. Os tratamentos avaliados foram: silagem de milho sem inoculação (controle); silagem de milho inoculada com L. buchneri NCIMB 40788 (1x10 5 UFC/g forragem); silagem de milho inoculada com L. buchneri NCIMB 40788 e L. plantarum MA18/5U (1x10 5 UFC/g forragem). A inoculação com L. buchneri promoveu alterações no padrão fermentativo e composição química das silagens, notando-se maior perda de matéria seca (MS) e estabilidade aeróbia nestas silagens. Contudo, as mudanças químicas ocorridas durante a fermentação não foram suficientes para alterar o consumo de MS e de nutrientes por novilhas mestiças, embora tenha se observado maiores digestibilidade da MS e matéria orgânica devido à ação das bactérias ácido-láticas, o que refletiu na maior produção de ácidos graxos de cadeia curta e menores valores de pH. Os resultados deste trabalho permitem concluir que a estabilidade aeróbia das silagens de milho aumenta devido à aplicação de L. buchneri de forma isolada. Contudo, a aplicação isolada ou associada ao L. plantarum não altera o consumo de matéria seca e de nutrientes, mas resulta no aumento da digestibilidade aparente da matéria seca e matéria orgânica. SUMMARYThe aim of this research was to evaluate the fermentation, aerobic stability and nutritional value of corn silages inoculated with Lactobacillus buchneri combined or not with Lactobacillus plantarum. The treatments evaluated were: corn silage untreated (control); corn silage inoculated with Lactobacillus buchneri strain NCIMB 40788 (1x10 5 cfu/g forage); corn silage inoculated with Lactobacillus buchneri strain NCIMB 40788 (1x10 5 cfu/g forage) and Lactobacillus plantarum strain MA18/5U (1x10 5 cfu/g forage). The inoculation with Lactobacillus buchneri promoted changes in fermentation and chemical composition of silages and, there was higher dry matter (DM) loss and aerobic stability in these silages. However, the changes occurred during the fermentation were not enough to change the DM and nutrient intake of the heifers, although there was higher DM and organic matter digestibility due to action of the lactic acid bacteria. These facts resulted in an increase of short-chain fatty acids production and a decrease in the pH values. The results of this study showed that the aerobic stability of corn silages is improved after inoculation with Lactobacillus buchneri. However, the alone or combined application with Lactobacillus plantarum do not change the dry matter and nutrient intake, but dry matter and organic matter apparent digestibility is enhanced.

Influence ofLactobacillus buchnerias silage additive and forage:concentrate ratio on the growth performance, fatty acid profile inlongissimusmuscle, and meat quality of beef cattle

“…However, inoculation of corn silage with L. buchneri did not enhance the performance of bulls fed the 60:40 F:C ratio likely because of the reduction in NDF and DM digestibility. The lack of positive results on animal performance regarding inoculation of silages with L. buchneri has been reported earlier (Salvo et al 2013;Addah et al 2014). Furthermore, feed efficiency was not affected by treatments because a greater DMI intake observed in bulls fed the 40:60 F:C_I diet led an increase in ADG, while the reduction in DMI observed with other treatments was associated with a reduction in ADG.…”

Screening of High 1,2-Propanediol Production by Lactobacillus buchneri Strains and Their Effects on Fermentation Characteristics and Aerobic Stability of Whole-Plant Corn Silage

“…As reported by Danner et al [13] and Muck [46], when using heterofermentative lactic acid bacteria, such as L. buchneri, aerobic stability was improved in all treated silages due to the low number of yeasts in these silages. Numerous studies have proved that inoculation with L. buchneri inhibited the growth of molds and yeast and, consequently, improved the aerobic stability of silage [8,17,18,[47][48][49][50][51][52][53]. The improved aerobic stability is mainly due to the formation of acetic acid and 1,2-propanediol during degradation of lactic acid by L. buchneri under anaerobic conditions [45,47].…”

“…As a heterofermentative lactic acid bacterium, L. buchneri not only plays an important role in improving the aerobic stability of ensiled forage but also can enhance the quality and nutritional value of silage [10][11][12]. A considerable number of investigations have been conducted on the effects of L. buchneri on whole-plant corn or alfalfa silage quality, and the results confirmed that L. buchneri could effectively enhance the aerobic stability of silage by inhibiting spoilage microbes such as yeasts and molds, thereby prolonging the contact of silage with air [13][14][15][16][17][18]. Additionally, the inoculation of L. buchneri could lower the amino-peptidic nitrogen and butyric acid in ensiled forages [14,19].…”

Nutritional evaluation of corn and sorgo silages inoculated with Lactobacillus plantarum

“…A silagem de sorgo (Tabela 3) teve seus valores de MS influenciada pelos tratamentos (P = 0,0081), não sendo observados efeitos para as idades de corte (P > 0,05) com os teores de MS variando de 27,5 a 29,1% na primeira idade de corte a 29,2 a 29,7% na segunda idade de corte. Salvo et al (2013) avaliando a composição nutricional de silagens de milho com cepas homo e heterofermentativas, avaliaram que as silagens com bactérias heterofermentativas quando comparada a silagem controle apresentaram redução no teor de MS, mostrando que ocorreram perdas sob forma de gases e efluentes no processo de fermentação heterolática que ocorreu pelo controle de microrganismos indesejáveis durante o processo fermentativo. Tabela 3.…”