INFLUENCE OF BACTERIAL-ENZYMATIC INOCULANT ON MICROBIOTA AND NUTRITIONAL QUALITY OF HUMID MAIZE GRAIN SILAGES
DOI:
https://doi.org/10.5216/cab.v11i1.4916Keywords:
Bacteria, enzymes, silage, microbiologyAbstract
The objective of this work was to evaluate the influence of bacterial-enzymatic inoculant on microbiota and nutritional quality of humid maize grain silages. The following treatments were applied to wet grain maize silages: 1) without inoculant; 2) with bacterial inoculant (Lactobacillus marry and Streptococcus faecalis); 3) with bacterial and enzymatic complex (α-galactosidase and β-mananase); and 4) only with enzymatic complex. The material was triturated in particles among 0.5 to 1 cm, being transferred to experimental silos containing 5 kg each, stored in room temperature and under sun protection. After opening the silo, samples of 200g were collected from the silages, which were used for identification and quantification of the present microbiota (fungus, bacteria, bacillus and yeasts), determination of bromatological components (dry matter, crude protein, neutral detergent fiber, acid detergent fiber), pH and buffering capacity. The data were submitted to variance analysis, being the averages compared by Tukey test, at level of 5% probability. The largest prevalence (?<0.05) of microorganisms occurred in the treatment that received combined addition of the bacterial and enzymatic inoculants. The fungus found belonged to Aspergillus, Fusarium, Penicillium, Pythium and Cladosporium, being the first two in larger percentage. The dry matter, crude protein, acid detergent fiber, and buffering capacity did not present significant difference (?≥0.05) among the treatments. The treatments that received inoculants presented the smallest fiber values in neutral detergent (?<0.05) and those that received the enzymatic inoculant presented smaller pH values (?<0.01). The addition of bacterial and enzymatic inoculantes affected some of the present microorganisms in the microbiota associated to the silages, altering consequently the FDN and the pH, due to larger readiness of fermentative substrates.
KEY WORDS: Bacteria, fungus, enzymes, ensilage, maize and microbiology.
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