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Fermentative characteristics of silage taro tubers (Colocasia esculenta (L.) Schott) with sugarcane (POJ93) for pig feed

Abstract:

In order to evaluate the physicochemical, biological and organoleptic indicators in silages of taro tubers (Colocasia esculenta (L.) Schott) with sugarcane for pig feed, three silages with taro tubers and reject cane were made. The treatments were: (YNTC) natural yogurt; (SLTC) whey; (SLTCMB5) whey and honey B 5%. The experiment was conducted through a single completely randomized design, the means were contrasted with the Duncan's test (P<0.05). The temperature, pH, Escherichia coli, Clostridium spp, Salmonella spp, odor, color and consistency at (1; 4; 8; 15; 30 and 60 d) were evaluated. In relation to temperature, no differences (P>0.05) were observed during the study and were stable in all silages: YNTC, SLTC and SLTCMB5 day one (22.47 °C, 22.41 °C and 22.52 °C) Day 60 (22.47 °C, 22.47 °C and 22.38 °C). With regard to pH, the highest values were observed on day one, with no significant differences (P>0.05) between treatments: YNTC (4.4); SLTC (4.4) and SLTCMB5 (4.39). Up to day four the pH was reduced proportionally in all silages and was higher in YNTC (0.34 units). Between day eight and 60, pH stabilized in all treatments: YNTC (4.06-4.01); SLTC (4,11 a 4,02) and SLTCMB5 (4,17 a 4,03). There was no presence of Escherichia coli, Clostridium spp., and Salmonella spp., during the study. All the silages presented smell (fermented sweet), color (yellowish coffee) and consistency (hard). The three silages of taro tubers with sugarcane, presented an ideal behavior of the physical-chemical, microbiological and organoleptic indicators until day 60, all suitable for use in pig feed.