ZESZYT Nr 1/ 2009 Abstrakty Volume No. 1/2009 Abstracts |
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| 7. Effect of propionic and formic
acid mixtures on the fermentation, fungi development and aerobic stability of maize silage - Marek Selwet Abstract. The aim of the performed investigations was to determine the impact of preparations containing mixtures of propionic and formic acids (KP, KPM, KM) on yeast and mould fungi cell counts, chemical composition and aerobic stability of maize (Zea mays L.) FAO 250 (PIONEER) silages with 33% dry matter content in the fi rst year and 35% dry matter content in the second and third years of experiments. Analyses were carried out at two dates: first, after opening the foil sleeve and then following a 7-day aerobic stability test. The performed chemical analyses included: determination of dry matter (DM), water soluble carbohydrates (WSC), crude protein (CP), lactic acid (LA), acetic acid (AA), butyric acid (BA), pH and deoxynivalenol (DON). The applied preservatives reduced signifi cantly (P<0.01) the development of yeasts from log cfu 5.81 in the control (CCS) to log cfu 5.10 in the KM combination and also of moulds from log cfu 3.85 in the control to log cfu 3.11 in the KP sample. In addition, they also exerted a signifi cant effect (P<0.01) on the DM increase from 320.5 g kg-1 in the control to 340 g kg-1 in the KM sample as well as on a signifi cant (P<0.01) increase in WSC concentrations from 41 g kg-1 DM in the control to 48.5 g kg-1 DM in the KM sample. The employed chemical preparations also increased signifi cantly (P<0.01) concentrations of crude protein, and reduced signifi cantly (P<0.01) levels of lactic, acetic, and butyric acids and pH in comparison with the control. Last but not least, they reduced DON content in silages from maize and improved aerobic stability of silages subjected to 7-day oxygen exposure. key words: silage, mould fungi, chemical preservatives, aerobic stability |