Revista Brasileira de Saúde e Produção Animal, Vol. 17, No 4 (2016)

Tamanho da fonte:  Menor  Médio  Maior

Ensiling a dry bakery by-product: effect of hydration using acid whey or water associated or not at urea

Adauton Vilela de Rezende, Carlos Henrique Silveira Rabelo, Lucas de Moura Sampaio, Carla Joice Harter, Ligiane Aparecida Florentino, Deyvid Wilker Paula, Tatiane Cristina Braga

Resumo


The objective of this study was to investigate the characteristics of silages prepared with a dry bakery by-product hydrated with acid whey or water associated or not at urea. The trial was a 3 (hydration at three moisture levels: 250, 300, and 350 mL kg-1 of by-product) × 3 (three application rates of urea: 0, 5, and 10 g kg-1 of by-product) × 2 (liquid used at hydration: acid whey or water) factorial arrangement. Mini-silos were used as experimental silos and remained closed for 30 days. Overall, silages hydrated with acid whey had higher (P < 0.01) production of lactic (19.6 vs. 18.5 g kg-1 of dry matter [DM]), acetic (2.5 vs. 1.8 g kg-1 of DM) and propionic acid (8.0 vs. 5.4 g kg-1 of DM), and lower (P < 0.05) fungi counts (5.35 and 5.01 cfu g-1 of fresh silage) compared to silages hydrated with water. Increased hydration led to the higher production of total acids (P < 0.01), decreasing silage pH; but increased hydration reduced DM recovery (P < 0.01). Silages hydrated with water and acid whey at 250 mL kg-1 and combined at 5 and 10 g kg-1 of urea exhibited higher DM recovery (P < 0.05). Silages of a dry bakery by-product hydrated with acid whey had a better fermentation pattern and could represent a practical strategy to avoid discarding both by-products into environment.


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