Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
PECUARIOS
• Wider range of crops: corn (Zea mays L.), sorghums (Sorghum bicotor (L.)
Moench), and winter or spring cereals. Corn and alfalfa (90%).
Ensileability:
• Dry matter content
• Sugar content
• Resistance to acidification
C. Stable phase
• Permeability
– Oxygen -> pathogens (Listeria monocytogenes)
D. Feedout phase
• Dry material losses
• Aerobic conditions yeast, molds, Enterobacteria
• Unlimited quantities of oxygen
• Yeast (107-108 cfu g-1), molds (106-107 cfu g-1) Heat
• Depend on silage management practices
3. PHASES OF SILAGE PRESERVATION
3. PHASES OF SILAGE PRESERVATION
4. CATEGORIES OF SILAGE ADDITIVES
ph = 4
1. Prevent butyric acid
2. Prevent secondary fermentation
– Energy losses due to aerobic processes
– Depressed feed consumption due to changes in palatability
– Increases in mycotoxins resulting from fungus growth.
4. CATEGORIES OF SILAGE ADDITIVES
5. SILAGE ADDITIVES
Silage additives should
• Increase DM (nutrient) recovery
• Improve animal performance
• Decrease heating and molding
• Direct acidifiers
Inorganic/organic acids
Decreases pH (Sulphuric and formic acids)
Fermentation inhibitors
• Immediately decreases pH
• Sterilents to inhibit micro flora (formaldehyde)
• Provide substrates for fermentation (molasses)
• Enzymes : speed-up fermentation e.g.. cellulase
Others
• Specific antibiotics to nutritive value (NaCl, starch, CaCO3etc)
5. SILAGE ADDITIVES
• The primary purpose for adding bacterial inoculants is to increase the number of LBA.
• Most commercial inoculants for silage include.
• Homo- fermentative LAB (Lactobacillus plantarum, Enterococcus faecium and
Pediococcus spp.)
• Hetero-fermentative LAB (L. buchneri)