Effect of dairy additives on the fermentation and aerobic stability in kikuyo grass (Pennisetum clandestinum) and orange peel (Citrus sinensis) silages.

Abstract

Abstract
The conservation of forages through silage as a strategy to guarantee the availability of continuous feed during times of scarcity, is the best alternative for farmers regardless of the extent of their production. This study aimed to evaluate the effect of the inclusion of milk additives in fermentation, the organoleptic characteristics and aerobic stability in silages of kikuyo grass (Pennisetum clandestinum) and orange peel (Citrus sinensis), carried out in the city of Bogotá ( Colombia). Organoleptic characteristics, dry matter, pH, temperature at 5 fermentation times (day 0, day 5, day 10, day 15 and day 21) were evaluated. 3 treatments were evaluated with 3 repetitions each, whose base mass was 70% kikuyo grass and 30% orange peel. Treatment (T1) consisted of silage without inoculum as a control treatment; treatment (T2) silage added with kefir inoculum; and treatment (T3) silage added with commercial yogurt inoculum. In addition, post-opening aerobic stability was evaluated. It is concluded that the use of dairy additives favors the fermentation process of the silage, allowing rapid stabilization of this and preserving optimal quality characteristics even in the post-opening.

Keywords: lactic fermentation, grass, fruits tree, lactobacillus.