Perfil fermentativo e valor nutricional de silagens de grãos de milheto reidratado com soro de leite e/ou melaço

Abstract

The objective of this study was to evaluate the fermentative profile and nutritional value of millet grain silages rehydrated with whey and/or molasses. The experiment was conducted in a completely randomized design with four treatments and six repetitions, being control treatment (rehydration with water), rehydration with whey, rehydration with water plus molasses (2.5%), and milk whey plus molasses (2.5%). Lower dry matter content was observed (DM=66.37; 1.55%) on silage control in relation to other treatments, however, it is within the desirable limit. The levels of crude protein, neutral detergent fiber, acid detergent fiber, Lignin and Hemicellulose were not influenced by the use of additives. There was no difference (P>0.05) for aerobic and N-ammoniacal stability (6.04% NT) between treatments. For pH values, lower values are observed for silages with molasses in relation to e others. There was a higher concentration (P<0,05) of lactic acid in silages with whey and a higher concentration of butyl acid in silages added exclusively with molasses. The use of whey has improved the recovery of dry matter in relation to control silages. The use of whey as an additive in the silage of millet grains improves the recovery of dry matter and the production of lactic acid. Molasses provides better pH values, however, it favors the production of butyric acid and ethanol.