Evaluation of fermentation quality of brewers' grains ensiled in combination with malt sprouts and chemical conservation additive

Abstract

VYSKOČIL, I., DOLEŽAL, P., DOLEŽAL, J., PYROCHTA, V., KALHOTKA, L.: Evaluation of fermentation quality of brewers´ grains ensiled in combination with malt sprouts and chemical conservation additive. Acta univ. agric. et silvic. Mendel. Brun., 2008, LVI, No. 5, pp. 227-234 The aim of the work was to evaluate the eff ect of addition of humidity absorbent (malt sprouts) and chemical conservation additive on fermentation process quality of brewer grains' silage. Chemical conservation additive was based on formic acid, propionic acid, benzoic acid and ammonium formate content. In a model experiment the fresh brewer grains were used. A dry matter (DM) content of brewer grains was 187.4 g / kg. Six treatments with three repetitions per treatment were prepared. The treatments A 1 , A 2 and A 3 were not supplied by humidity absorbent. Treatment A1 was a control treatment without any additive. The treatments A 2 and A 3 were supplied by chemical conservation additive in a dose of 3 L per tonne and 6 L per tonne, respectively. The treatments B 1 , B 2 and B 3 were supplied by malt sprouts to reach DM content of conserved matter on level 320-350 g / kg. Moreover the treatments B 2 and B 3 were supplied by chemical additive with its dose 3 and 6 L per tonne. Model silages were evaluated a er 8 months of conservation at average laboratory temperature 26-28 °C, from each treatment were the fi nal laboratory samples taken and analyzed. During conservation of treatments B 1 , B 2 and B 3 were no drain recognized. From A 1 treatment drained 1300 ml of waste fl uid that is 145 L per tonne of conserved matter. That was signifi cant (P < 0.01) the malt sprouts addition support the lactic acid production and eliminate acetic acid production. There was no propionic acid or butyric acid detected in silages with malt sprouts event in these silages were analyzed higher (P < 0.01) concentration of ammoniac. Chemical additive supplementation improved (P < 0.01) the pH value and water leach acidity. The results show the malt sprout addition eliminates waste fl uid drain and improves fermentation process. The higher concentration of chemical additive (6 l / t) inhibited the fermentation process in our model experiment. brewers´ grains, silage, fermentation process, silage quality Pivovarské mláto jako zbytek po vyluhování šroto-vaného sladu při výrobě piva představuje významné bílkovinné krmivo s roční produkcí v ČR okolo 2 mil. tun. Sušené pivovarské mláto je cennou surovinou při výrobě krmných směsí, čerstvé mláto při sušině 20-22 % se využívá buď k přímému krmení skotu a prasat, nebo se silážuje (LOHNERT et al