Efectos del suero ácido sobre la calidad química fermentativa y la estabilidad aeróbica del ensilado de grano de maíz rehidratado

Abstract

The objective was to evaluate the fermentative, chemical characteristics and aerobic stability of corn grain silages rehydrated with whey fluid (WF) or whey powder (WP) and water, with or without the addition of inoculant (I). The corn grain was ground and hydrated adding water without chlorine and/or whey to reach 35 % humidity and stored in silos of 4.36 kg. After 45 d of fermentation, samples of the silages were submitted to chemical-fermentative analyses in opening of silos and 240 h of exposure to air. The aerobic stability of the silages was evaluating during 240 h has considered to the loss when the temperature of the ensiled mass exceeded the ambient temperature by 2 °C. A reduction in the acid detergent fiber (ADF) and lignin content of the silages was observed with the use of WF and WP. The levels of ammoniacal nitrogen (NH3-N) were the lowest for WF and WP (0.7 and 0.9 g/kg TN) and pH was 4.31 for WF after 240 h of aerobic exposure. The use of inoculants provided higher levels of Ash, ether extract (EE), and low buffering capacity (BC), in addition to reductions in ADF levels. The inoculated silages showed higher levels of NH3-N and pH after 240 h. The silage of corn grains rehydrated with WF provided ideal pH values, low NH3-N content, reduced levels of ADF and lignin, and improved aerobic stability. In addition to being a sustainable alternative, the use of fluid whey to rehydrate corn grains adds nutritional value and improves silage fermentation.