Please use this identifier to cite or link to this item:
http://acervodigital.unesp.br/handle/11449/70948
- Title:
- Influência da queima e aditivos químicos e bacterianos na composição química de silagens de cana-de-açúcar
- Effect of the burn chemical and bacterial additives on the sugarcane silage chemical composition
- Agência Paulista de Tecnologia dos Agronegócios (APTA)
- Universidade Estadual Paulista (UNESP)
- Universidade Estadual do Sudoeste da Bahia (UESB)
- 0004-0592
- 1885-4494
- The objective of this trial was to evaluate the effect of the chemical (urea, sodium benzoate, and sodium hydroxide) and microbiological (Propionibacterium acidipropionici + Lactobacillus plantarum, and Lactobacillus buchneri) additives on the sugarcane nutritive value, ensiled crude or after burned, using a factorial scheme 2 (burned or crude sugar cane) x 6 (five additives urea, sodium benzoate, sodium hydroxide, Propionibacterium acidipropionici + Lactobacillus plantarum, and Lactobacillus buchneri plus control). It was evaluated the sugar cane chemical composition, before and after ensilage. The sugar cane NDF contents increased (51.3%, before ensilage) to 67.8% after fermentation period. The highest true digestible dry matter recovery values, 83.6 and 79.8% were observed on the burned sugar cane silage treated with NaOH or L. buchneri, respectively. The NaOH, and L. buchneri showed more efficiency in reducing nutritive looses during the fermentation phase of the crude or burned sugar cane silage.
- 1-Mar-2009
- Archivos de Zootecnia, v. 58, n. 221, p. 43-54, 2009.
- 43-54
- Additives
- Fermentation
- Inoculants
- Silage
- Animalia
- Bacteria (microorganisms)
- Lactobacillus
- Lactobacillus buchneri
- Lactobacillus plantarum
- Propionibacterium
- Propionibacterium acidipropionici
- Saccharum
- http://dx.doi.org/10.4321/S0004-05922009000100005
- Acesso aberto
- outro
- http://repositorio.unesp.br/handle/11449/70948
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.