Effects of exogenous protease addition on fermentation and nutritive value of rehydrated corn and sorghum grains silages.

Autor: Roseira JPS; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil., Pereira OG; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil. odilon@ufv.br., da Silveira TC; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil., da Silva VP; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil., Alves WS; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil., Agarussi MCN; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil., Ribeiro KG; Department of Animal Science, Federal University of Vicosa, Viçosa, 36570-900, Brazil.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2023 May 05; Vol. 13 (1), pp. 7302. Date of Electronic Publication: 2023 May 05.
DOI: 10.1038/s41598-023-34595-w
Abstrakt: The study objective was to evaluate the effects of the addition of exogenous protease on the fermentation and nutritive value of rehydrated corn and sorghum grain silages during various storage periods. Treatments were applied using a 2 × 6 × 3 factorial combination, with 2 types of rehydrated grains (corn and sorghum), 6 doses of the enzyme (0, 0.3, 0.6, 0.9, 1.2, and 1.5%, based on natural matter) and 3 fermentation periods (0, 60, and 90 days) in a completely randomized design, with 4 replications. The protease aspergilopepsin I, of fungal origin, produced by Aspergillus niger, was used. The lactic acid concentration increased linearly as the enzyme dose increased in corn (CG) and sorghum (SG) grain silages, at 60 and 90 days of fermentation. There was an increase in the concentrations of ammonia nitrogen and soluble protein, as well as the in situ starch digestibility in rehydrated CG and SG silages, compared to the treatment without the addition of protease. The addition of 0.3% exogenous protease at the moment of CG ensiling and 0.5% in rehydrated SG increased the proteolytic activity during fermentation, providing an increase in in situ starch digestibility in a shorter storage time.
(© 2023. The Author(s).)
Databáze: MEDLINE
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