Microbiological quality of silage made from by-products of cassava starch extraction and viticulture

Abstract

This study evaluated silages made with varying proportions of viticulture by-products (VC) and starch extraction from cassava (CSE). It attempted to determine the effects of these proportions on the microbial population, fermentative losses, and chemical composition. The treatments were specified as the proportions of VC in the silage (0 g/kg, 250 g/kg, 500 g/kg, 750 g/kg, and 1000 g/kg). Silages were evaluated before (0) and after 1, 3, 7, 15, 30, and 60 days of ensiling. The experimental design was completely randomized with five treatments, six storage times and four replications. The increased level of VC in the silage enhanced its dry matter content, ammonia nitrogen (NH3-N), and buffering capacity, and reduced organic matter content. Fifteen days after ensiling, additional VC increased the concentration of soluble carbohydrates. The increased level of VC decreased the count of Clostridium spp. and lactic acid bacteria (LAB). The incidence of yeasts and enterobacteria was low in all treatments at all time points. Over time, losses as effluent and gases increased. Use of increasing proportions from VC in silage made with CSE increased the contents of dry matter and soluble carbohydrates and reduced the fermentative losses of the silage. The increased amount of VC also favoured pH reduction and reduced the proliferation of undesirable yeasts, while increasing the population of LAB.

Effects of Vachellia mearnsii Tannin Extract as an Additive on Fermentation Quality, Aerobic Stability, and Microbial Modulation of Maize Silage

“…Moreover, the benefit of ensiling is bale technology, where storage can be accomplished without buildings [10]. Silage can be produced from different forage sources, such as grasses and legumes [14], sorghum [15], maize [16], tree fodder [7,11] and agro-industrial byproducts [17,18]. Generally, ensiled forage material undergoes a fermentation process where lactic acid bacteria use water-soluble sugars to produce lactic acid [19].…”

Effects of Vachellia Mearnsii Tannin Extract as an Additive on Fermentation Quality, Aerobic Stability and Microbial modulation of Maize Silage

“…Moreover, the benefit of ensiling is the bale technology, where storage can be accomplished without buildings [2]. Silage can be produced from different forage sources such as grasses and legumes [6], sorghum [7], maize [8], tree fodder [3,9] and agro-industrial by-products [10,11]. Generally, ensiled forage material undergoes a fermentation process where lactic acid bacteria use water-soluble sugars to produce lactic acid [12].…”