Características de silagens de milho inoculadas com Lactobacillus buchneri e L. plantarum

Abstract

The aim of this research was to evaluate the fermentation, aerobic stability and nutritional value of corn silages inoculated with Lactobacillus buchneri combined or not with Lactobacillus plantarum. The treatments evaluated were: corn silage untreated (control); corn silage inoculated with Lactobacillus buchneri strain NCIMB 40788 (1×105 cfu/g forage); corn silage inoculated with Lactobacillus buchneri strain NCIMB 40788 (1×105 cfu/g forage) and Lactobacillus plantarum strain MA18/5U (1×105 cfu/g forage). The inoculation with Lactobacillus buchneri promoted changes in fermentation and chemical composition of silages and, there was higher dry matter (DM) loss and aerobic stability in these silages. However, the changes occurred during the fermentation were not enough to change the DM and nutrient intake of the heifers, although there was higher DM and organic matter digestibility due to action of the lactic acid bacteria. These facts resulted in an increase of short-chain fatty acids production and a decrease in the pH values. The results of this study showed that the aerobic stability of corn silages is improved after inoculation with Lactobacillus buchneri. However, the alone or combined application with Lactobacillus plantarum do not change the dry matter and nutrient intake, but dry matter and organic matter apparent digestibility is enhanced.