Fermentative profile and nutritional value of olive bagasse silage with feed additives


  • Neliton Flores Kasper Universidade Federal do Pampa
  • Gabriela Ceratti Hoch Universidade Federal do Pampa
  • Othon Dalla Colletta Altermann Universidade Federal do Pampa
  • Fabiane Quevedo da Rosa Universidade Federal do Rio Grande do Sul
  • Leonardo Ereno Tadielo Universidade Federal do Paraná
  • Luana Costa Polo Universidade Federal do Pampa
  • Ricardo Pedroso Oaigen Universidade Federal do Pampa
  • Eduardo Bohrer de Azevedo Universidade Federal do Pampa
  • Deise Dalazen Castagnara Universidade Federal do Pampa




byproduct, ruminants, nutritional value, Silage


The aim of this study was to measure the chemical composition, microbiological profile, fermentative characteristics and the aerobic stability of the olive bagasse silages in natura and added with corn bran, soybean and rice bran in different times of sampling. The was completely randomized design in arrangement of plots subdivided in 4x3 time, with five replications. In the plots were allocated the main treatments, and in the subplots the sampling times were allocated. The fermentative characteristics was studied by determination of the dry matter (DM) content, pH and ammoniacal nitrogen (NH3-N), the microbiological by determining the populations of filamentous fungi, Clostridia, lactic acid bacteria and enterobacteria. In the nutrient profile study, the contents of mineral matter (MM), organic matter (OM), crude protein (CP), ether extract (EE), neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, cellulose, hemicellulose, nitrogen bound to acid detergent fiber (NIDA), nitrogen bound to neutral detergent fiber (NIDN), carbohydrate and total digestible nutrient (TDN). At the ensilage moment, it also has been determined in vitro dry matter digestibility (IVDMD) and in vitro digestibility of organic matter (IVDOM). The use of corn and rice bran provided a better fermentative profile in the studied ensilage. The pH of the silages added corn and rice bran has presented in 4.00 and 4.06 after 112 storage days, consequently. The adding of soybean bran provided the greatest CP values and non-fibrous carbohydrates (NFC) after the fermentative period, been it 131.55 g kg-1 of DM for CP and 176.28 g kg-1 of DM for NFC. The treatments without bran adding and rice bran added have demonstrated IVDOM levels of 581.12 g ka-1 od DM and 604.51 g kg-1 of DM, consequently. The studied meals improve the nutritional profile of the studied silages and are potentially usable as additives in olive bagasse silages.


Download data is not yet available.




How to Cite

KASPER, N.F., HOCH, G.C., ALTERMANN, O.D.C., DA ROSA, F.Q., TADIELO, L.E., POLO, L.C., OAIGEN, R.P., AZEVEDO, E.B. de and CASTAGNARA, D.D., 2020. Fermentative profile and nutritional value of olive bagasse silage with feed additives. Bioscience Journal [online], vol. 36, no. 1, pp. 191–202. [Accessed13 April 2024]. DOI 10.14393/BJ-v36n1a2020-41792. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/41792.



Agricultural Sciences