Resumo

GENERO, GA et al. Efectos del estado fenológico, del marchitado y de la aplicación de un inoculante microbiano sobre la calidad nutricional de ensilaje de alfalfa. Cienc. vet. [online]. 2022, vol.24, n.2, pp.1-1. ISSN 1515-1883.  http://dx.doi.org/https://doi.org/10.19137/cienvet202224201.

The objective of this work was to assess the effects of phenological stage, wilting and a microbial inoculant on chemical composition, organic acids concentration and ruminal degradability of dry matter (DMRD) of alfalfa silage. The pasture was cut in two phenological stages: 10 % (F10) and 50 % (F50) of flowering, and the material was divided into two fractions: with wilting (W) and without wilting (NW). Each fraction was chopped and sprayed with an inoculant (Lactobacillus plantarum, 5 × 10. viable cells/g, I) or with distilled water (no inoculant, NI) and ensiled in PVC microsilos, with 6 replications per treatment. After 90 days, pH, dry matter (DM), crude protein (CP), ammonia nitrogen (NH.-N), neutral detergent fiber (NDF) and acid detergent fiber (ADF), DMRD ​​at 30 h, acetic (C2), propionic (C3), butyric (C4) and lactic (LA) acids were determined. The wilting process decreased pH, NH.-N, NDF and ADF, and increased CP of the silage. In F10, wilting decreased the concentration of C2, C3 and C4, and increased LA. In F50, wilting decreased the C2 concentration at the two levels of inoculant, and only when inoculant was not applied, wilting decreased C3 and C4, and increased LA. In F50-NW the application of inoculant decreased the content of C2, C3 and C4, and increased LA. The DMRD ​​of W was higher than NW, and it was higher in F10 vs F50 only when wilting was applied. The inoculant application decreased the NDF content, and in F50 it decreased NH.-N level. It can be concluded that the use of wilting improves the nutritional quality of alfalfa silage, while the effect of L. plantarum is limited to some combinations of treatments.

Palavras-chave : Alfalfa silage; Lactobacillus plantarum; Phenological stage; Wilting.

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