Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)

Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)

The action of inoculants and additives on the chemical composition and ruminal degradation of sorghum silage dry matter (DM) has already been reported. However, the effect that these have on the microbial activity and, therefore, on its potential for assimilation at the ruminal level is unknown. For...

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Main Authors: Ramírez-Díaz, Roselia, Pinto-Ruiz, René, Medina-Jonapá, Francisco, Guevara-Hernández, Francisco
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2020
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332
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id oai:ojs.pkp.sfu.ca:article-1332
record_format ojs
institution CIENCIA UAT
collection OJS
language spa
format Online
author Ramírez-Díaz, Roselia
Pinto-Ruiz, René
Medina-Jonapá, Francisco
Guevara-Hernández, Francisco
spellingShingle Ramírez-Díaz, Roselia
Pinto-Ruiz, René
Medina-Jonapá, Francisco
Guevara-Hernández, Francisco
Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
author_facet Ramírez-Díaz, Roselia
Pinto-Ruiz, René
Medina-Jonapá, Francisco
Guevara-Hernández, Francisco
author_sort Ramírez-Díaz, Roselia
title Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
title_short Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
title_full Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
title_fullStr Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
title_full_unstemmed Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp)
title_sort effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (sorghum sp)
description The action of inoculants and additives on the chemical composition and ruminal degradation of sorghum silage dry matter (DM) has already been reported. However, the effect that these have on the microbial activity and, therefore, on its potential for assimilation at the ruminal level is unknown. For that reason, the objective of this study was to evaluate the effect of the addition of inoculants and additives in silage of the entire plant of Sorghum sp. on fractions of ruminal fermentation and in vitro degradation. The experimental design was completely random, with 7 treatments (3 inoculants, 2 additives and a combination of inoculate with additive) and 21 repetitions per treatment. Different types of inoculants and additives were used in the process of sorghum silage: cheese whey, yogurt, phosphoric acid, Lactobacillus plantarum and mineral mixture. After 60 d of fermentation, dry matter (DM), hydrogen potential (Hp), crude protein (CP), in vitro dry matter degradation to 24 h (IVDMD), parameters of fermentation kinetics (Vmax= maximum volume L = lag phase, S = fermentation rate) and fractional volume (rapid fermentation = 0 h to 8 h, intermediate = 8 h to 24 h and slow = 24 h to 72 h) were quantified through the in vitro gas production technique. The results indicated that the inoculants and additives modified the chemical composition, the L parameters, Vmax, IVDMD and the rapid and intermediate fermentation fractions (P < 0.05). The use of cheese whey and L. plantarum as inoculants in sorghum silage reduced the loss of CP; and, overall, the use of inoculants and additives improved silage Hp; however, it decreased the use of rapid and intermediate fermentation fractions, modified the fermentation potential of the silage and provoked a negative effect on the IVDMD.
publisher Universidad Autónoma de Tamaulipas
publishDate 2020
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332
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spelling oai:ojs.pkp.sfu.ca:article-13322020-08-01T19:26:43Z Effect of inoculants and additives on fractions of ruminal fermentation and in vitro degradation in sorghum silage (Sorghum sp) Efecto de inoculantes y aditivos sobre fracciones de fermentación ruminal y degradación in vitro en ensilaje de sorgo (Sorghum sp) Ramírez-Díaz, Roselia Pinto-Ruiz, René Medina-Jonapá, Francisco Guevara-Hernández, Francisco inoculante calidad nutritiva cinética de producción de gas inoculant nutritive quality kinetics of gas production The action of inoculants and additives on the chemical composition and ruminal degradation of sorghum silage dry matter (DM) has already been reported. However, the effect that these have on the microbial activity and, therefore, on its potential for assimilation at the ruminal level is unknown. For that reason, the objective of this study was to evaluate the effect of the addition of inoculants and additives in silage of the entire plant of Sorghum sp. on fractions of ruminal fermentation and in vitro degradation. The experimental design was completely random, with 7 treatments (3 inoculants, 2 additives and a combination of inoculate with additive) and 21 repetitions per treatment. Different types of inoculants and additives were used in the process of sorghum silage: cheese whey, yogurt, phosphoric acid, Lactobacillus plantarum and mineral mixture. After 60 d of fermentation, dry matter (DM), hydrogen potential (Hp), crude protein (CP), in vitro dry matter degradation to 24 h (IVDMD), parameters of fermentation kinetics (Vmax= maximum volume L = lag phase, S = fermentation rate) and fractional volume (rapid fermentation = 0 h to 8 h, intermediate = 8 h to 24 h and slow = 24 h to 72 h) were quantified through the in vitro gas production technique. The results indicated that the inoculants and additives modified the chemical composition, the L parameters, Vmax, IVDMD and the rapid and intermediate fermentation fractions (P < 0.05). The use of cheese whey and L. plantarum as inoculants in sorghum silage reduced the loss of CP; and, overall, the use of inoculants and additives improved silage Hp; however, it decreased the use of rapid and intermediate fermentation fractions, modified the fermentation potential of the silage and provoked a negative effect on the IVDMD. La acción de inoculantes y aditivos sobre la composición química y degradación ruminal de la materia seca (MS) de ensilaje de sorgo ya ha sido reportada. Sin embargo, se desconoce el efecto que estos tienen sobre la actividad microbiana, y por lo tanto, sobre su potencial de asimilación a nivel ruminal. El objetivo de este estudio fue evaluar el efecto de la adición de inoculantes y aditivos en ensilaje de la planta completa de Sorghum sp. sobre las fracciones de fermentación ruminal y degradación in vitro. Se utilizó un diseño experimental completamente al azar, con 7 tratamientos (control, 3 inoculantes, 2 aditivos y una combinación de inoculante con aditivo) y 21 repeticiones por tratamiento. Se usaron diferentes tipos de inoculantes y aditivos en el proceso de ensilaje de sorgo: lactosuero, yogur, ácido fosfórico, Lactobacillus plantarum y mezcla mineral. Después de 60 d de fermentación, se cuantificaron MS, pH, proteína cruda (PC), degradación in vitro de la MS a 24 h (DIVMS), parámetros de la cinética de fermentación (Vmáx = volumen máximo, L = fase lag, S = tasa de fermentación) y volumen fraccional (fermentación rápida = 0 h a 8 h, media = 8 h a 24 h y lenta = 24 h a 72 h) por producción de gas in vitro. El análisis estadístico indicó que los inoculantes y aditivos modificaron la composición química, los parámetros L, Vmáx, DIVMS y las fracciones de fermentación rápida y media (P < 0.05). El uso de lactosuero y L. plantarum como inoculantes en ensilaje de sorgo redujo la pérdida de PC y, en general, los inoculantes y aditivos mejoraron el pH de los ensilajes; no obstante, disminuyeron el aprovechamiento de las fracciones de fermentación rápida y media, modificaron el potencial de fermentación y provocaron efecto negativo en la DIVMS. Universidad Autónoma de Tamaulipas 2020-08-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332 10.29059/cienciauat.v15i1.1332 CienciaUAT; Vol. 15 No. 1. July-December 2020; 172-179 CienciaUAT; Vol. 15 No. 1: Julio-Diciembre 2020; 172-179 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332/756 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332/757 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1332/788 Derechos de autor 2020 CienciaUAT

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