Nutritional value of sugarcane silages added with different acetic acid doses

Diego Lucas Soares de Jesus, João Paulo Sampaio Rigueira, Flávio Pinto Monção, Wagner Sousa Alves, Marielly Maria Almeida Moura, Eleuza Clarete Junqueira de Sales, Marcos Felipe Pereira da Silva, Jozelia Aparecida Ribeiro de Melo, Alexandre Soares dos Santos, Vicente Ribeiro Rocha Júnior

Abstract


The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane (Saccharum officinarum) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid (P < 0.01). The N-NH3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter (P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid (P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage (P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.

Keywords


pH; Fermentative profile; Yeasts; Dry matter; Degradability.

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References


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DOI: http://dx.doi.org/10.5433/1679-0359.2019v40n5Supl1p2387

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
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