O TEOR DE UMIDADE E A INOCULAÇÃO COM Lactobacillus buchneri MODULAM O PERFIL FERMENTATIVO, COMPOSIÇÃO QUÍMICA E DIGESTIBILIDADE DE SILAGENS DE GRÃOS DE MILHO REIDRATADOS

Abstract

The objective of the present study was to evaluate the influences of the rehydration moisture of the corn grain (30, 35 and 40% of moisture), the storage time (30, 60, 90 and 120 days) and the inoculation of Lactobacillus buchneri on the fermentative quality and chemical-chemical composition of silages. For this purpose, commercial dry corn was rehydrated and ensiled with the application of the appropriate levels of factors in experimental PVC silos. Factor analysis was performed between the storage period and the inoculation. Subsequently, a principal component analysis (PCA) was performed, uniting the data obtained from storage period, inoculation and moisture content in rehydration. The fermentative profile and chemical composition were influenced by the factors (storage and inoculation) in an isolated and interactive way. The first component (Dim1) formed consists of characteristics of the fermentation profile of the silos, being: pH, dry matter recovery and losses by gases and effluents showing the highest correlations. The second component (Dim2) basically composed of characteristics related to the fibrous fraction of the silages (neutral detergent insoluble fiber - NDF and non-fibrous carbohydrates - CNF), with the highest correlations. Rehydration moisture alters the silage fermentation dynamics. The inoculation with Lactobacillus buchneri reduces the fermentative losses when the humidity of the silages is higher.