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Effect of microbial inoculation and storage length on fermentation profile, aerobic stability, and nutrient composition of whole-plant sorghum.

E. C. Diepersloot



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Effect of microbial inoculation and storage length on fermentation profile, aerobic stability, and nutrient composition of whole-plant sorghum.
E. C. Diepersloot*1, M. R. Pupo1, J. O. Gusmao1,2, L. G. Ghizzi1,3, A. Pesenti1,4, C. Heinzen Jr.1, C. L. McCary1, S. A. Alessi1, L. F. Ferraretto1. 1Department of Animal Sciences, University of Florida Gainesville, FL, 2Department of Animal Science, Federal University of Lavras Lavras, Minas Gerais, Brazil, 3Department of Animal Nutrition and Animal Production, University of S�o Paulo Pirassununga, S�o Paulo, Brazil, 4Department of Animal Science, Food, and Nutrition, Catholic University of the Sacred Heart Piacenza, Italy.

The objective of the study was to determine the effects of storage length and the addition of a heterofermentative microbial inoculant containing a mixture of Lactobacillus diolivorans, Lactobacillus buchneri, and Lactobacillus plantarum in sorghum silage on fermentation profile, aerobic stability and nutrient composition. Forage from a brown midrib sorghum hybrid was harvested at approximately 20% DM and inoculants (distilled water or heterofermentative inoculant) were applied to fresh forage. Inoculant was applied at a rate of 300,000 cfu/g of fresh forage based on bacterial counts previously conducted. Treatments were ensiled in quadruplicates in 20-L laboratory silos and opened after 14, 28 or 56 d of fermentation. Data were analyzed as a completely randomized design with a 2 � 3 factorial arrangement using Proc Glimmix of SAS and significance was declared at P < 0.05. An interaction among treatments was observed for acetic acid concentration (P = 0.006), with inoculated silage being greater than control and concentration increasing with storage length. Interactions were also observed for mold, DM content, lactic acid, and 1-propanol. Inoculation increased production of 1, 2-propanediol (0.52 vs 0.00% of DM; P = 0.01), 2, 3-butanediol (0.23 vs 0.00% of DM; P < 0.001) and ethanol (1.36 vs 0.74% of DM; P = 0.002). Conversely, inoculation decreased pH (3.86 vs 3.95; P < 0.001) and ammonia production (0.42 vs 0.51% of DM; P = 0.006). Additionally, a tendency was observed for inoculation to increase aerobic stability (122.19 vs 82.23 h; P = 0.09). Total acid content was affected by both inoculation and storage length (P = 0.008 and P < 0.001, respectively) with inoculant increasing acid production (11.46 vs 10.60% of DM) and 56 d having the greatest acid concentration (12.46 vs 10.32%of DM). There was no effect of inoculation or storage length on yeast or propionic acid concentration. These results suggest that inoculation with this heterofermentative microbial inoculant positively affect fermentation under short-term storage conditions.

Keywords: Lactobacillus diolivorans, Lactobacillus buchneri, sorghum silage.

Biography: Evan comes from a third generation dairy farming family in Florida. He obtained a bachelor's degree in animal science and is currently pursuing a master's degree in animal science with a focus in ruminant nutrition.