Qualidade da silagem de milho reidratado com água ou soro de leite associada com inoculante bacteriano-enzimático

Abstract

The rehydration of corn grain with water or whey, associated with the use of enzymatic-bacterial-inoculant, can favor the fermentation process of the silage, improve its nutritional characteristics, allow a better use of these nutrients by the animals and also apply a destination suitable for whey.This study was carried out in order to evaluate the nutritional and fermentative quality of corn grain silages rehydrated with water or whey and with the addition of enzymatic-bacterial inoculant. A completely randomized design in a 2 x 2 factorial scheme was used, with rehydration sources (water or whey) and absence or presence of enzymatic bacterial inoculant with eight replications. By associated the liquids with the grains, the material was put in experimental silos made in polyvinyl chloride (PVC) tubes and stored in a room, remaining closed for 60 days. After that period, the silos were opened and the silages submitted to analyzes to determine their quality. DM losses were 37.51% higher in silage without inoculant compared to silage with inoculant (mean 3.84% DM). There was no interaction (P=0.30) of the rehydration sources and the use of inoculants on the in vitro DM digestibility (average of 79.26%). Rehydrated corn silage without inoculant during the period of aerobic exposure showed the temperature 1.40% higher (P < 0.01) compared to corn silage with inoculant (mean 27.27 °C). ). The highest digestibility of crude protein, NDF and ADF was observed in silage with inoculant. The use of bacterial enzymatic inoculant improved the fermentative characteristics, aerobic stability and nutritional value of corn grain silage rehydrated with water or whey.