Effect of a bio-preparation on the physicochemical and microbiological characteristics of cassava silage with cowpea.

Abstract:

The aim of this work was to evaluate the physics, chemistry, microbiology and formation of fatty acids change of cassava silage with cowpea used on microbial preparation. 45 kg of cassava (leaves, stem and root), 25 kg of cowpea flour and 5 L of microbial preparation containing Lactobacillus acidophilus (Moro, 1900); Hansen & Mocquot, 1970, Streptococcus thermophilus (ex Orla-Jensen, 1919) Schleifer et al., 1995 y Kluyveromyces fragilis Van der Walt, 1971 (L-4 UCLV) were used. The variants were: T1, cassava more 30% of cowpeas and 8% prepared microbial. T2, cassava plus 30% of cowpea and 12% microbial preparation. T3, cassava plus 30% of cowpeas and 15% microbial preparation. A completely randomized design was used. The physical, chemical, fibrous, microbiological characteristics and formation of short chain fatty acids were evaluated. For 12 months, crude and true protein values were higher in T2. The fibrosity was lower in T2 and T3. The pH remained below 3.98. Short chain fatty acids improved in all treatments. It is concluded that the use of bio-preparations in cassava silage with 30% of cowpea is able to conserve the physicochemical properties and the pH values are kept below 3.98 for 12 months; likewise, the indices of dry matter and short chain fatty acids were improved. In addition, the presence of Salmonella spp., E. coli and total coliforms was eliminated by adding bio-preparations.

Año de publicación:

2018

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