Resumo

CUBERO, José Francisco; ROJAS, Augusto  e  WINGCHING, Rodolfo. Uso del inóculo microbial elaborado en finca en ensilaje de maíz (Zea mays). Valor nutricional y fermentativo. Agron. Costarricense [online]. 2010, vol.34, n.2, pp.237-250. ISSN 0377-9424.

Use of homemade microbial additive in corn silage (Zea mays). Nutritive and fermentative value. Theeffect of three levels of  homemade microbial additive (0.5, 1.0 and 1.5 l.t^-1 of FM) and a one level of comercial additive (0.5 kg.t^-1 FM) (CEN-Sile^®) over the nutritional and fermentative value of silage from hybrid corn (Cristiani Burkard^®, harvested at 90 days), were evaluated. Corn silage without microbial additives was also evaluated. Microsilos 1.0 kg in fresh weight were made with vacuum-sealed transparent polyethylene bags, which were open after a fermentative process of 70 days. Dry matter (DM), neutral and acid detergent fiber content (NDF and ADF) in fresh material are reduced as the microbial additive is applied, not so the crude protein content (CP). CP, ashes and ethereal extract (EE) content in the fermented material improved with microbial additive application, but DM, NDF, ADF, lignin, in vitro dry matter digestibility (IVDMD) and energy density content showed a negative effect. The best pH, buffer capacity and ammoniacal nitrogen values were obtained in the material fermented without microbial additives. Total digestibile nutrients (TDN), digestible and metabolizable energy, maintenance net energy, growth net energy and lactation net energy fluctuated between 57.65- 66.80%, 2.54-2.95 Mcal.kg^-1, 2.08-2.42 Mcal. kg^-1, 1.23-1.53 Mcal.kg^-1, 0.66-0.94 Mcal.kg^-1 and 1.29-1.52 Mcal.kg^-1, respectively. Microbial additive application did not show a substantial effect on the fermentative characteristics and nutritional value in the corn silage, so this type of biotechnologies could be recommended in green forages with fermentative process limitations, such as leguminous and grass plants.

Palavras-chave : Crude protein; neutral detergen fiber; digestibility; total digestibility nutrient; pH.

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