Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant

Abstract

This study aimed to evaluate the effects of rehydration with water or acid whey, as well as the effects of bacterial-enzymatic inoculant on fermentation losses, aerobic stability, and chemical composition and in vitro digestibility of corn grain silages. The treatments consisted of corn kernels (Zea mays) ground through a 3-mm sieve and rehydrated with chlorine-free water or unsalted whey (NaCl) combined or not with bacterial-enzymatic inoculant. This was a 2 x 2 factorial completely randomized design with sources of rehydration (water or whey) and absence and presence of bacterial-enzymatic inoculant with eight replications. Water and acid whey were added to ground corn with 12% moisture in order to increase it to 35%. Rehydrated corn was ensiled in Polyvinyl chloride (PVC) minisilos and stored for 60 d. The bacterial-enzymatic inoculant used was composed of Lactobacillus curvatus, L. acidophilus, L. plantarum, L. buchneri, L. lactis, Pediococcus acidilactici, Propionibacterium acidipropionici and Enterococcus faecium, in concentrations of 1010 CFU g-1 and 5% cellulose-based enzyme complex. The aerobic exposure of silages was evaluated for 120 hours. There was interaction (P = 0.02) between the sources of rehydration and the use or not of the inoculant on the values of silage temperature during aerobic exposure. There was a difference for dry matter (DM) losses (P=0.38) between rehydrated corn silages with and without inoculant. DM losses were 37.51% higher in silage without inoculant compared to silage with inoculant (3.84% DM). There was no difference between the sources of rehydration on DM losses (P = 0.39), with a mean value of 4.99%. Corn rehydration using acid whey (P < 0.01) increased 2.19% and 31.36% DM and ash content compared to water, an average of 66.14% and 1.28%, respectively. There was no interaction (P = 0.30) between the sources of rehydration and the use of inoculants on the in vitro digestibility of DM (mean of 79.26%). The use of the bacterial-enzymatic inoculant improved the fermentation characteristics, aerobic stability and nutritional value of corn grain silage rehydrated with water or whey.

Effect of Different Additives on the Quality of Rehydrated Corn Grain Silage: A Systematic Review

“…Although it is not possible to compare NDF content before and after ensiling in this review because there are no data on the chemical composition of the mass before ensiling, previous studies, such as that of Rezende et al [42], indicate greater reductions in NDF in silage when whey is used to rehydrate corn grains when compared to water. However, Sousa et al [44] and Cruz et al [45] found different effects of whey compared to water, making it difficult to evaluate this additive's intrinsic effect in reducing the silage's NDF content.…”

“…Therefore, pH measurements, concentrations of organic acids, alcohols, N-NH 3 , and quantification of microbial populations are most used to assess silage fermentation [45]. In this review, it was impossible to include the N-NH 3 concentration of silages since the data obtained in the studies presented different ways of quantification.…”

“…Lara et al [56] found differences in the digestibility of corn silage DM using Bacillus subtilis and the combination of B. subtilis and L. plantarum, with the combined inoculant being the one with the highest digestibility. However, Cruz et al [45], evaluating the enzymatic-bacterial inoculant used, was composed of L. plantarum, L. buchneri, and L. lactis and showed an improvement in DM digestibility. This improvement is associated with the breaking of the bonds between prolamins and starch and increasing the storage time of corn grain silages [46,51,68].…”

“…Chemical composition, fermentation parameters, and aerobic stability Souza et al [44] Effect of rehydration with whey and inoculation with Lactobacillus plantarum and Propionibacterium acidipropionici on the chemical composition, microbiological dynamics, and fermentative losses of corn grain silage Chemical composition and fermentation parameters Cruz et al [45] Fermentative losses and chemical composition and in vitro digestibility of corn grain silage rehydrated with water or acid whey combined with bacterial-enzymatic inoculant Chemical composition, fermentation parameters, and DM in vitro digestibility Menezes et al [46] Effects of different moist orange pulp inclusions in the corn grain rehydration for silage production on chemical composition, fermentation, aerobic stability, microbiological profile, and losses Chemical composition, fermentation parameters, aerobic stability, and DM in vitro digestibility Jungues et al [47] Short communication: Influence of various proteolytic sources during fermentation of reconstituted corn grain silages Chemical composition and fermentation parameters Wang et al [48] Nutritional evaluation of wet brewers' grains as substitute for common vetch in ensiled total mixed ration.…”

Protease-producing lactic acid bacteria with antibacterial properties and their potential use in soybean meal fermentation

“…Santos et al [50] have also detected a much lower CF content of SBM after fermentation. Animals such as pigs do not secrete cellulase or hemicellulase in stomach and small intestine and have very limited ability to digest cellulose and hemicellulose, which is only accomplished by microbial fermentation in the cecum and colon [51]. Thus, feeds containing large amounts of CF generally with a coarse texture and poor palatability are difficult to digest.…”