TITLE:
Fermentation Characteristics of Silage of Sugar Cane Treated with Calcium Oxide, Lactobacillus buchneri and Their Associations
AUTHORS:
Fábio T. de Pádua, Carlos A. A. Fontes, João C. C. Almeida, Bruno B. Deminicis, Lanamar de Almeida Carlos, Otavio C. Neto, Vitor C. de Oliveira
KEYWORDS:
Sugarcane Silage; Calcium Oxide; Lactobacillus buchneri; Organic Acid
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.5 No.5,
March
12,
2014
ABSTRACT: We evaluated the fermentation products, the
gaseous and effluent losses of sugarcane silages without calcium oxide (CaO) or
with CaO addition, at the levels of zero, 0.8%, 1.6% and 2.4%, in association
with the microbial additive Lactobacillus
buchneri inoculated at the levels of zero, 50.000, 100.000 e 150.000 ufc/g
of sugarcane, wet bases. The variety RB855536, harvested after 12 months of
first growth was used. The experiment design was the completely randomized design,
in a 4 × 4 factorial arrangement. They were evaluated in the silages, the contents of volatile fatty acids, lactic
acid, ethanol, and the pH, as well as the gaseous and effluent losses. In the
analysis of the data, the SAS system was utilized. It was observed on interaction effect of the
chemical and microbial additive over the contents of lactic acid, acetic acid,
propionic acid, butyric acid, ethanol and over the gaseous and effluents
losses. However, there was no interaction effect regarding to
pH. When it was observed on interaction effect of additives, the effects of the
levels of one additive were evaluated by regression analysis in each level of
each other, and vice-versa. The level 1.6% of CaO associated to the level
50,000 ufc/g of natural matter
of Lactobacillus buchneri provided
adequate levels of lactic acid (superior to 4.5%), and of acetic acid (around
1%), moderate content of propionic acid (0.55%), low content of butyric acid (0.05%) and controlled the production of ethanol
and the gaseous and effluent losses. The pH of the silages were influenced by
CaO addition, but were not affected consistently by microbial inoculation.