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espanolSe estudio el efecto de inoculantes microbianos comerciales sobre las caracteristicas quimicas y fermentativas de ensilajes de maiz forrajero con inclusion de residuos de cascara de maracuya. Los tratamientos fueron T1: 75% forraje de maiz y 25% cascara de maracuya sin inoculo comercial, T2: 75% forraje de maiz y 25% cascara de maracuya con inoculo comercial (All Sill®), T3: 75% forraje de maiz y 25% cascara de maracuya con inoculo comercial (Lacto Silo®). Se evaluaron las variables: materia seca (MS), materia organica (MO), cenizas (C), fibra cruda (FC) proteina bruta (PB) despues 30 dias de almacenamiento; el pH y temperatura se evaluaron cada 24 horas, durante siete dias de exposicion aerobica post-fermentacion. El diseno experimental empleado fue completo al azar con seis repeticiones. Los valores nutritivos de los ensilados de forraje de maiz con cascara de maracuya demostraron que hubo una ligera diferencia en la ceniza a los 30 dias, mientras la temperatura y el pH a las 0, 24, 48, 72, 96, 120, y 144 horas a los 30 de fermentacion no presentaron diferencias significativas. El uso de inoculantes bacterianos permite conservar pero no mejorar la calidad del ensilaje. EnglishThe effect of commercial microbial inoculants on the chemical and fermentative characteristics of forage maize silage including maracuja peel residues was studied. The treatments were: T1: 75% corn fodder and 25% passion fruit husk without commercial inoculum, T2: 75% maize fodder and 25% passion fruit husk with commercial inoculum (All Sill®), T3: 75% corn fodder and 25% maracuja shell with commercial inoculum (Lacto Silo®). The following variables were evaluated: dry matter (DM), organic matter (OM), ash (C), crude fiber (CP) and crude protein (CP) after 30 days storage; pH and temperature were evaluated every 24 hours for seven days of post-fermentation aerobic exposure. The experimental design employed was randomized complete with six replications. The nutritive values of corn forage silage with passion fruit husk there was a slight difference in ash at 30 days. The temperature and pH at 0, 24, 48, 72, 96, 120 and 144 hours at 30 of fermentation did not present statistical differences. The use of bacterial inoculants allows to preserve but not to improve the quality of the silage.

ciencia y tecnología

Inoculantes microbianos sobre la composición bromatológica y estabilidad aeróbica de ensilado de maíz forrajero (Zea mays) y cáscara de maracuyá (Passiflora edulis)