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Effect of storage length and microbial inoculation on fermentation, dry matter loss and aerobic stability of wet brewer's grains ensiled with increasing amounts of corn grain.

C. Heinzen Jr.

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06-23-2020

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Abstract:

T53
Effect of storage length and microbial inoculation on fermentation, dry matter loss and aerobic stability of wet brewer's grains ensiled with increasing amounts of corn grain.
C. Heinzen Jr.*, M. Agarussi, C. L. McCary, M. R. Pupo, L. G. Ghizzi, E. C. Diepersloot, B. A. Saylor, L. F. Ferraretto. Department of Animal Sciences, University of Florida Gainesville, FL.

The objective of this study was to evaluate the effects of microbial inoculation and storage length on the fermentation profile, dry matter losses and aerobic stability of wet brewers grains (WBG) ensiled with increasing amounts of dry ground corn (DGC). Pure WBG (21% of DM) and 3 mixtures (M) of WBG and DGC were prepared targeting for a dry matter content of 35% (RC35), 50% (RC50) or 65% (RC65). Distilled water (CON) or 1 of 2 microbial inoculants (I) were applied, a homofermentative with Pediococcus pentosaceus at 1 � 105 and Propionibacterium freudenreichii at 2 � 104 cfu/g of fresh forage (PPPF), or a heterofermentative with Lactobacillus buchneri at 7.5 � 105 and Pediococcus pentosaceus at 1 � 105 cfu/g o fresh forage (LBPP). Mixtures were ensiled in laboratory silos in quadruplicates and opened after 2 storage lengths (SL), 30 or 60 d. Data were analyzed as a completely randomized design with a 4 � 3 � 2 factorial arrangement using Proc Glimmix of SAS. Butyric acid concentration decreased (P < 0.04) with corn addition or inoculation with LBPP. Mixtures with greater amounts of DGC (RC50 and RC60) reduced (P < 0.01) DM losses, regardless of inoculation and storage length. Adding corn to WBG reduced pH, regardless of microbial inoculation treatment. Lactic acid concentration was increased (P ≤ 0.05) with intermediate addition of corn (RC35 and RC50). Acetic acid concentration did not differ among inoculation treatments when corn was added to the mixtures; however LBPP reduced (P < 0.04) acetic acid in pure WBG. Moreover, LBPP increased aerobic stability only for the RC65 mixture. Silos treated with LBPP also had greater 1,2-propanediol concentration when compared with other inoculants in RC50 and RC65. These results suggest that the addition of DGC to WBG improves fermentation and decreases DM losses, whereas LBPP inoculation improves aerobic stability in mixtures containing more than 65% of DM.

Keywords: brewer's grain, inoculants, aerobic stability.

Biography: I'm an Animal Scientist and I'm�from Brazil. I studied at the State University of Londrina, earning�my bachelor's degree in 2015. I did my masters in the same university working on improvement of starch digestibility in rehydrated corn grain silage and earned my degree in 2018. Now I'm a PhD student under Dr. Ferraretto's supervision and I'm working on ways to�improve�fermentation and starch digestibility in�corn silage.