Silage of rehydrated corn grain.

Abstract

EN-US: The objective with this study was to evaluate the effect of different levels of water inclusion on the chemical composition and fermentation profiles of reconstituted corn grain silage. The experiment was carried out in a factorial arrangement in a completely randomized design, with three replicates per treatment. Five treatments were evaluated with different levels of water inclusion (% of the natural matter): dry corn grain (control); 90% dry corn grain (DCG) and 10% water; 80% DCG and 20% water; 70% DGC and 30% water; and 60% DCG and 40% water, totaling 45 experimental silos. Inclusion of water in the silage of reconstituted corn grain promoted a reduction in the CP (%) and NDF (%) contents. However, the water increase elevated the NPN/TN contents and the amount of effluent, gas and dry matter (%) losses. The treatment with inclusion of 30% water in the natural matter leads to a better fermentation profile and fewer losses of effluent and dry matter, so it is recommended for ensiling dry ground corn grain. | PT-BR: Objetivou-se avaliar o efeito de diferentes niveis de inclusao de agua na composicao quimica e no perfil fermentativo de silagem de grao de milho reidratado. O experimento foi conduzido em esquema fatorial, em um delineamento inteiramente ao acaso. Cinco tratamentos com diferentes niveis de inclusao de agua (% da materia natural) foram avaliados: milho grao seco (controle); 90% de milho grao seco (MGS) e 10% de agua; 80% de MGS e 20% de agua; 70% de MGS e 30% de agua e 60% de MGS e 40% de agua, totalizando 45 silos experimentais. A inclusao de agua na silagem do grao de milho reconstituido promoveu reducao nos conteudos de PB (% MS) e FDN (% MS). Contudo, o incremento de agua aumentou os teores de NNP/NT e as perdas por efluente, gas e materia seca. O tratamento com a inclusao de 30% de agua na materia natural propicia um melhor perfil fermentativo e menores perdas por efluente e materia seca, sendo recomendado para a ensilagem de grao de milho seco moido.