Fermentation characteristics of elephant grass silages with macaúba cake

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dc.creatorCíntia Gonçalves Guimarães
dc.creatorCaroline Salezzi Bonfá
dc.creatorAntônio Ricardo Evangelista
dc.creatorAlexandre Soares dos Santos
dc.creatorLílian de Araújo Pantoja
dc.creatorGustavo Henrique de Frias Castro
dc.date2018
dc.date.accessioned2026-07-07T03:59:02Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303158407031
dc.identifierhttps://www.redalyc.org/journal/3031/303158407031/
dc.identifierhttps://www.redalyc.org/journal/3031/303158407031/html/
dc.identifierhttps://www.redalyc.org/journal/3031/303158407031/303158407031.epub
dc.identifierhttps://www.redalyc.org/journal/3031/303158407031/movil
dc.identifier10.4025/actascianimsci.v40i1.42523
dc.identifier.urihttp://hdl.handle.net/123456789/449521
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Vol.40
dc.subjectAgrociencias
dc.titleFermentation characteristics of elephant grass silages with macaúba cake
dc.typeartículo científico

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Acta Scientiarum. Animal Sciences - Universidade Estadual de Maringá