Physical, chemical and microbiological evaluation of cassava silage with cowpea and microbial culture
Keywords:silage, microbial culture, cassava, cowpea
The aim of this work was to evaluate the physical, microbiological, fibrous and lactic acid changes of cassava silage with cowpea used on biological mix. Fifty kg whole cassava (root, stem and leaves), 20 kg of cowpea flour and 4 L of microbial culture containing Lactobacillus acidophillus, Streptococcus thermophillus and Klyumyces fragilis (L-4 UCLV) were used. The evaluated treatments were: Y100integral cassava (Y100), integral cassava more 20% cowpea (Y+C), and integral cassava more 20% cowpeas and 8% of microbial culture (Y+C+BP). The ensiled material was preserved in sterile glass bottles with wide mouth. A completely randomized design was used. The physicochemical, microbiological, fibrous and lactic acid characteristics were evaluated. For 18 months, the dry matter, crude and true protein, lactic acid contents and the microbial viability was higher (P <0.05) in Y+C+BP treatments from 2 to 18 months. The fibrosity and the pH of the silage was also lower (P <0.05) at the end of the study in this treatment Y+C+BP. It is concluded that with the inclusion of the microbial mix in the cassava silage with cowpea, it is possible to preserve the physicochemical and microbiological properties for 18 months, as well as the values of dry matter, crude and true protein, and lactic acid contents were improved.
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