Valor nutritivo das silagens de grão de milho reidratado com diferentes texturas de endosperma e inoculantes

Abstract

The experiment was carried out at the Federal University of Tocantins (UFT), Araguaína-TO campus, the present work aimed to study the effects of rehydration and silage of grains of the corn hybrids KWS 9960 and KWS 9606 ® on their nutritional value, and to evaluate the use of bacterial inoculants and their effects on fermentation and aerobic stability. Hybrids 9960 and 9606 were rehydrated at 670g.kg of dry matter, and the treatments for both hybrids were determined, TC - Control treatment (without additive), HB - Lactobacillus hilgardii + Lactobacillus buchneri and HBP- Lactobacillus hilgardii + Lactobacillus buchneri + Pediococcus pentosaceus at the dosages recommended by the manufacturer, with storage of the silos at room temperature at the specified opening times of 0, 40, 80, 120, 160, 200 and 240 days. Thus, the study was carried out in a completely randomized design, in an arrangement analogous to a 2 x 3 x 7 factorial arrangement. Analyzes of dry matter (DM), crude protein (CP), ash, pH and aerobic stability were performed. The pH of all treatments showed a good fermentation profile for silage, where there was a reduction up to 120 days, remaining stable after this period, HB showed a small increase when compared to TC and HBP, MS was not influenced by inoculation. The CP content was influenced by the hybrid, where the 9960 presented a higher value in relation to the 9606, with no interference of the inoculation on the CP content. In relation to aerobic stability there was no influence for the treatments, all silages passed 288 hours of aerobic stability. Lactobacillus hilgardii and Lactobacillus bucnheri improve the aerobic stability of rehydrated corn kernels.