Juliana Oliveira is an associate professor at the Federal University of Paraíba (UFPB), Brazil, and a researcher for the Brazilian National Council for Scientific and Technological Development (CNPq). She obtained master’s and doctoral degrees in Zootechnics from the Federal University of Viçosa (UFV), Brazil, in 2005 and 2008, respectively. Dr. Oliveira has been researching the use of forage in the diet of ruminant animals for more than twelve years.
The objective of this chapter was to discuss the importance of the fermentation processes for silage making and how it affects the final quality of the silage. The preservation of the forage crops as silage is based on a fermentation process that lows the pH and preserves the nutritive value of the fresh crop. The main principle is the production of lactic acid by the lactic acid bacteria from the metabolism of the water-soluble carbohydrates in the fresh crop. However, different fermentations may occur into the silo environment and it depends on the availability of substrate, the microbial populations, the moisture content, and the buffering capacity of the crop at the ensiling. The fermentation is quite important in the ensiling process because it affects the nutritional quality of the silage and the animal performance. If the fermentation does not occur as recommended and the undesirable fermentations will take place, which will result in a total spoiled feed that is potentially risky for animals and human’s health. Well-fermented silage can be used in diets for ruminant animals without any risk for their health and without compromise the productive performance.
Part of the book: Fermentation Processes
The intake of DM (DMI) is determinant for ingress of nutrients to cater to the requirements for animal maintenance and production, principally the intake of protein and energy. The end‐products of fermentation can affect the intake of silages and influence animal performance, since some organic acids negatively influence the intake of silage and digestibility of nutrients. For example, acetic and butyric acid have large effects on the intake of silage. Ammonia also can negatively affect the intake of silages. The digestibility can be influenced by end‐products of fermentation and change the characteristics of ensiled plants. The objective of this chapter is to explain how silage end‐products of fermentation and changes in the structure of forage resulting from the ensiling process can affect the intake and digestibility of silages. Some control mechanisms of silage fermentation can be used to improve the intake and digestibility of silage. Biological or chemical additives may contribute to the increased intake of silage and improve digestibility. Appropriate management techniques can influence the result.
Part of the book: Advances in Silage Production and Utilization
The term “spineless cactus” is used in Brazil to designate cultivars of Opuntia ficus indica Mill and Nopalea cochenillifera Salm Dyck. The spineless cactus was consolidated in Brazilian semiarid as a strategic fundamental food resource in several production livestock systems, constituting a plant with enormous productive potential. Thus, the spineless cactus has been widely cultivated and used for several decades, by enabling the animal feeding in critical periods of year because of its characteristics, morpho‐anatomical and physiological (CAM), which makes it tolerant to long droughts, being a crop that presents high productivity in droughts conditions, when compared to other forages. Nevertheless, the spineless cactus is a crop relatively picky about soil and climate characteristics of region, presenting greater growth in fertile soils, as well as in regions where nighttime temperatures are cool and the air humidity is relatively high. Although the crop be adapted to long droughts periods, many times it’s necessary to perform irrigation in its production system, mainly in regions of low rainfall, for to supply its water needs, thus ensuring productivity and survival of crop. Therefore, the knowledge of characteristics of plant, as well as of appropriate management techniques to crop, is essential for the good performance of spineless cactus.
Part of the book: New Perspectives in Forage Crops