Fermentation characteristics of elephant grass silages with macaúba cake

 The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages...

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Bibliographic Details
Published in:Acta scientiarum. Animal sciences 2018, Vol.40 (1), p.42523-e42523
Main Authors: Guimarães, Cíntia Gonçalves, Bonfá, Caroline Salezzi, Evangelista, Antônio Ricardo, Santos, Alexandre Soares dos, Pantoja, Lílian De Araújo, Castro, Gustavo Henrique De Frias
Format: Article
Language:English
Subjects:
Acetic acid
Additives
Anaerobic processes
Automotive parts
Biodegradable materials
Butyric acid
Design of experiments
Elephant grass
enterobacterias
Ethanol
Experimental design
Fermentation
filamentous fungi
Fungi
Grasses
opening times
organic acids
Pennisetum purpureum
VETERINARY SCIENCES
Yeast
yeast fungi
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Summary: The elephant grass presents problems during the fermentation of the ensiled material, being necessary use of additives. This study aimed to evaluate the population of yeast and filamentous fungi, enterobacterias, contents of acetic and butyric acids and ethanol production, in elephant grass silages added with different levels of macaúba cake at opening times. This was a 3 x 6 factorial completely randomized experimental design, with three inclusion levels of the macaúba cake (0, 10 and 20%) and six opening times (1, 5, 10, 20, 40 and 60 days after ensiling), with four replications. For all the studied variables, there was a difference in the interaction among levels and times, and an increasing linear behavior only for the contents of acetic acid, for the other variables, the behavior was quadratic. The elephant grass silages produced acetic acid, which in turn inhibited the production of yeast and filamentous fungi. There was a small development of enterobacterias only in the first opening times, and low production of butyric acid and ethanol, which indicated a material with good fermentative characteristics. The macaúba cake contributed to improve the anaerobic fermentation process, but it was not as expressive for the parameters evaluated in this work. 
ISSN:1806-2636
1807-8672
1807-8672
DOI:10.4025/actascianimsci.v40i1.42523