Chemical, physical and biological changes of white oat ensiled with different additives

  • Américo Fróes Garcez Neto (6141833)
  • Janielen da Silva (6141836)
  • Tiago Machado dos Santos (6141839)
  • Sergio Rodrigo Fernandes (6141842)
  • Eduardo Michelon Nascimento (6141845)
Publication date
March 2018

Abstract

SUMMARY This study evaluated the addition of inoculants on the aerobic stability, nutritional value, and fermentation and microbiological profiles of white oat silages (Avena sativa L.). The trial was carried out in a completely randomized design with three treatments and six replicates. The treatments consisted of three ensiling approaches: oat (O); oat with homofermentative bacterial inoculant (OB); and oat with bacterial-enzymatic inoculant (OBE). The aerobic stability was 9 days for silage O and 14 days for silages OB and OBE. The non-fiber carbohydrates (NFC) decreased (16.67 to 14.05% DM) and the crude protein (CP) did not change (mean of 8.98% DM) during the aerobic exposure in all silages. The buffering capacity (BC) decreased, whil...

Extracted data

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