Resumo

SILVA, T.C. et al. Microbial populations, fermentation profile and chemical composition of elephant grass silages with jackfruit. Arch. zootec. [online]. 2011, vol.60, n.230, pp.247-255. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922011000200009.

The objective of this work was to evaluate effects of jackfruit (Artocarpus heterophyllus) inclusion on microbial populations, fermentation profile, nutrient losses and chemical composition of elephant grass (Pennisetum purpureum schum.) Silages. The experimental design was entirely randomized with five treatments: elephant grass; elephant grass plus 15% of jackfruit; elephant grass plus 30% of jackfruit; elephant grass plus 60% of jackfruit and only jackfruit. Jackfruit levels were based on natural matter. Grass was cut at 50 days old and ensiled in 6-l buckets with Bunsen valve to allow gases flow out. Enterobacter population decreased linearly (p<0.05) as jackfruit level has increased, similarly that observed to pH. Lactic acid production presented higher value in 15% jackfruit inclusion and tended to fall (p<0.05) as jackfruit level increase. Dry matter (DM) and crude protein (CP) contents increased (p<0.05) linearly, rising to 18 and 12% respectively in the treatment with 15% of fresh jackfruit. The contents of neutral detergent fiber (NDF), acid detergent fiber (ADF) and hemicellulose (HEM) decreased (p<0.05), with the addition of jackfruit. The losses by gas decreased (p<0.05) from 6.81 to 4.77% DM with the addition of 15% of jackfruit, as the effluent losses and dry matter recovery increased quadratically (p<0.05) reached 93.87 kg/t for silage with 60% of jackfruit. The inclusion of 15% in nature jackfruit ensure good fermentation profile of elephant grass silage, promoting decrease of gas losses, increase of dry matter recovery and improvement of chemical composition.

Palavras-chave : Lactic acid; Microorganisms; pH.

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