Microbiological quality of silage made from by-products of cassava starch extraction and viticulture

This study evaluated silages made with varying proportions of viticulture by-products (VC) and starch extraction from cassava (CSE). It attempted to determine the effects of these proportions on the microbial population, fermentative losses, and chemical composition. The treatments were specified as the proportions of VC in the silage (0 g/kg, 250 g/kg, 500 g/kg, 750 g/kg, and 1000 g/kg). Silages were  evaluated before (0) and after 1, 3, 7, 15, 30, and 60 days of ensiling. The experimental design was completely randomized with five  treatments, six storage times and four replications. The increased level of VC in the silage enhanced its dry matter content, ammonia  nitrogen (NH3-N), and buffering capacity, and reduced organic matter content. Fifteen days after ensiling, additional VC increased the concentration of soluble carbohydrates. The increased level of VC decreased the count of Clostridium spp. and lactic acid bacteria (LAB). The incidence of yeasts and enterobacteria was low in all treatments at all time points. Over time, losses as effluent and gases increased. Use of increasing proportions from VC in silage made with CSE increased the contents of dry matter and soluble carbohydrates and  reduced the fermentative losses of the silage. The increased amount of VC also favoured pH reduction and reduced the proliferation of undesirable yeasts, while increasing the population of LAB

Dried brewers’ grain as a replacement for soybean meal on nutrient digestibility and rumen parameters of cattle

The objective of this study was to determine the effect of replacing soybean meal with dried brewers’ grains (DBG) in intake and digestibility of the nutrients and the ruminal parameters of cattle. Four ruminal cannulated Jersey oxen with initial body weight of 662.7 ± 85.5 kg were distributed in a 4x4 Latin square design. The treatments were levels of 0%, 33%, 66% and 100% DBG replacing soybean meal in the diet. Dry matter (DM) and crude protein (CP) intake were not influenced by the treatments. There were linear increases in ether extract (EE), neutral detergent fibre (NDF) and acid detergent fibre (ADF) intakes because of higher levels of these nutrients in diets with DBG. Non-fibre carbohydrate (NFC) and total digestible nutrient (TDN) intake showed a decreasing linear effect. Dry matter and NFC digestibility decreased linearly with rising DBG levels, while EE, CP, NDF and ADF digestibilities were not affected. Ruminal pH was not influenced by DBG levels in the diet. There was a quadratic effect in ammonia nitrogen (NH3-N) concentration in the rumen, with the maximum occurring at a level of 36.7% DGB. The replacement of soybean meal with DBG in cattle diets did not alter DM intake and ruminal pH, but reduced TDN intake.Keywords: Ammonia nitrogen, by-product, digestibility, intake, p

Características da silagem de resíduo úmido de fécula de mandioca adicionada de níveis de ureia

This study aimed to evaluate the nutritive and microbiological composition and fermentation changes in the residue of wet cassava starch (RWCS) ensiled with different levels of urea. The experimental design was a randomized split plot 4x2, with four levels of urea added in the residue of wet cassava starch (0, 5, 10, 15 and 20 g/kg as fed) allocated to plots, and the sampling positions in the silo (superficial and intermediate) allocated to the subplots. The RWCS was ensiled in air circular concrete silos with approximately 1000 kg of capacity. Urea was added to RWCS between layers at the time of ensiling and the material was kept ensiled for a period of 45 days. After the fermentation period, the silos were opened and samples were collected for the determination of temperature, pH, total nitrogen, ammonia, dry matter, mineral matter, organic matter, crude protein, neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose, hemicellulose and lignin, and the population of fungi and yeasts, lactic acid bacteria and Clostridium. The urea addition to the level of 20 g/kg as fed silage for the residue of wet cassava starch with approximately 18 % of DM increases the pH, total N, NH 3 -N, crude protein, NDF and ADF of silage. However, this addition reduce the populations of lactic acid bacteria, fungi, yeasts and the total population of microorganisms without altering the content of dry matter, hemicellulose, cellulose and lignin.Este trabalho teve como objetivo avaliar a composição do resíduo úmido de fécula de man- dioca (RUFM) ensilado com diferentes níveis de ureia, verificando possíveis alterações na fermentação e em seu valor nutricional, e carac- terísticas microbiológicas e fermentativas. O delineamento experimental adotado foi o inteiramente casualizado em esquema de parce- las subdivididas 4x2, com os quatro níveis de inclusão de ureia no resíduo úmido de fécula de mandioca (0; 5; 10; 15 e 20 g/kg na matéria natural) alocados nas parcelas, e as posições de amostragem no silo (superficial e intermediária) alocadas nas subparcelas. O RUFM foi ensilado em silos circulares aéreos de concreto, com capacidade para aproximadamente 1000 kg. A ureia foi adicionada ao RUFM em camadas inter- caladas no momento da ensilagem, e o material permaneceu ensilado por um período de 45 dias. Decorrido o período de fermentação, os silos foram abertos e foram realizadas as amostragens para a determinação da temperatura, pH, nitrogênio total, nitrogênio amoniacal, matéria seca, matéria mineral, matéria orgânica, proteína bruta, fibra em detergente neutro (FDN), fibra em detergente ácido (FDA), celulose, hemicelulose e lignina, e da população de fungos e leveduras, bactérias áci- do-láticas e Clostridium. A adição de ureia até o nível de 20 g/kg na matéria natural para a ensilagem do resíduo úmido de fécula de mandioca com aproximadamente 18 % de MS aumenta o pH, N total, N-NH 3 , proteína bruta, FDN e FDA da silagem. Porém, esta mesma adição, reduz as populações de bactérias ácido láticas, fungos, leveduras e a população total de microorganismos sem alterar o conteúdo de matéria seca, a hemicelulose, celulose e lignina