BROMATOLOGÍA DE ALIMENTOS

PECUARIOS

CLASE 11. ENSILADO

PH.D. DANILO E. BUSTAMANTE

FACULTAD DE INGENIERA ZOOTECNISTA, AGRONEGOCIOS Y BIOTECNOLOGIA
UNIVERSIDAD NACIONAL TORIBIO RODRÍGUEZ DE MENDOZA, AMAZONAS, PERÚ
 1. SILAGE
• Feedstuff  from fermentation of a crop of high moisture (↑50%)

• Wider range of crops: corn (Zea mays L.), sorghums (Sorghum bicotor (L.)
Moench), and winter or spring cereals. Corn and alfalfa (90%).

• High nutritional value  Proper stage of maturity

– ↓ minimizes plant enzymes undesirable
– ↑ lactic acid bacteria (LAB)
2. FACTORS AFFECTING SILAGE QUALITY
Factors:
• Crop
• Management

Ensileability:
• Dry matter content
• Sugar content
• Resistance to acidification

↑ Water soluble carbohydrates

↑ Resistance to acidification
 3. PHASES OF SILAGE PRESERVATION
A. Aerobic phase
• Chopping time
• Respiration:
– plants sugars CO2 + H2O + O2 + Heat (42◦C)
– Sugar -> LAB -> Acids to preserve the crop
• Proteolysis: plants protein  aminoacids + NH3

B. Fermentation phase (55-75%H)

• Anaerobic microorganism: LAB,
Enterobacteriaceae (ph=6=7), clostridial spores
(secundary fermentation), and yeasts and molds
• Lactic acid  forages are preserved
• 7-21 days  ph = 4-4.2 (too acid or lack of
sugar)
 3. PHASES OF SILAGE PRESERVATION

C. Stable phase
• Permeability
– Oxygen -> pathogens (Listeria monocytogenes)

D. Feedout phase
• Dry material losses
• Aerobic conditions  yeast, molds, Enterobacteria
• Unlimited quantities of oxygen
• Yeast (107-108 cfu g-1), molds (106-107 cfu g-1)  Heat
• Depend on silage management practices
3. PHASES OF SILAGE PRESERVATION
3. PHASES OF SILAGE PRESERVATION
 4. CATEGORIES OF SILAGE ADDITIVES

ph = 4
1. Prevent butyric acid
2. Prevent secondary fermentation
– Energy losses due to aerobic processes
– Depressed feed consumption due to changes in palatability
– Increases in mycotoxins resulting from fungus growth.
4. CATEGORIES OF SILAGE ADDITIVES
 5. SILAGE ADDITIVES
Silage additives should
• Increase DM (nutrient) recovery
• Improve animal performance
• Decrease heating and molding
• Direct acidifiers
 Inorganic/organic acids
 Decreases pH (Sulphuric and formic acids)

Fermentation inhibitors
• Immediately decreases pH
• Sterilents to inhibit micro flora (formaldehyde)
• Provide substrates for fermentation (molasses)
• Enzymes : speed-up fermentation e.g.. cellulase

Inoculants -microbial cultures

• E.g. homofermentative lactobacille.

Others
• Specific antibiotics to nutritive value (NaCl, starch, CaCO3etc)
 5. SILAGE ADDITIVES
• The primary purpose for adding bacterial inoculants is to increase the number of LBA.
• Most commercial inoculants for silage include.
• Homo- fermentative LAB (Lactobacillus plantarum, Enterococcus faecium and
Pediococcus spp.)
• Hetero-fermentative LAB (L. buchneri)

Intake (kg day-1) Uninoculated Inoculated

Dry matter 8.82b 8.82a
Crude protein 1.10b 11.04a
Neutral detergent fiber 5.63b 1.40a
Non fiber carbohydrate 2.56b 5.18a
Ether extract 0.55b 0.65a
Ash 0.26b 0.33a
Digestibility (%)
Dry matter 75.03b 79.91a
Crude protein 72.30b 76.35a
Neutral detergent fiber 62.50b 70.56a
Non fiber carbohydrate 85.66b 89.68a
Ether extract 66.71b 83.26a
Ash 48.08b 65.37a