ABSTRACT. The aim of this study was to evaluate the performance, ingestive behavior and carcass traits of crossbred Dorper x Santa Inês lambs fed rations containing soybean cake. Twenty-four lambs (4 months of age and 24.3 ± 3.1 kg BW) were used in a completely randomized design with four treatments and six replicates. Treatments were the inclusion of 50, 100 or 150 g kg-1 of soybean cake in the ration, on a DM basis, and a control diet without this ingredient. Rations were offered ad libitum for 75 days and the lambs were slaughtered at 35 to 40 kg BW. Dry matter intake reduced linearly and the average daily gain had a quadratic response to the soybean cake levels, also decreasing with the addition of this ingredient. The time spent feeding increased and the idle time decreased linearly with the soybean cake levels, whereas the time spent in rumination was not affected. Hot and cold carcass weights decreased linearly with the addition of this ingredient. The addition of 50 to 150 g kg DM-1 of soybean cake to the ration for lambs is not recommended due to reduced animal performance, which may compromise the profitability of sheep farmers.

RESUMO Objetivou-se através deste estudo avaliar o efeito da adição de inoculantes sobre a estabilidade aeróbia, a composição químico-bromatológica, o padrão de fermentação e o perfil microbiológico da silagem de aveia branca (Avena sativa L.). O delineamento foi inteiramente casualizado, com três tratamentos e seis repetições. Os tratamentos foram três formas de ensilagem: aveia (A); aveia com inoculante bacteriano homofermentativo (AB); e aveia com inoculante bacteriano-enzimático (ABE). A estabilidade aeróbia foi de 9 dias para a silagem A e 14 dias para as silagens AB e ABE. O teor de carboidratos não fibrosos (CNF) diminuiu (16,67 para 14,05% MS), enquanto o teor de proteína bruta (PB) não foi alterado (média de 8,98% MS) no período de aerobiose em todas as silagens. A capacidade tampão (CT) diminuiu, enquanto o pH e a concentração de nitrogênio amoniacal (N-NH3) aumentaram no período de aerobiose em todas as silagens. Independente do período de aerobiose, a CT da silagem ABE foi maior do que a silagem A (29,67 vs. 24,80 meq/100 g MS). A contagem de bactérias ácido láticas na silagem AB (7,83 log UFC/g) foi maior do que nas silagens A e ABE (média de 5,24 log UFC/g). A silagem AB apresentou maior contagem de enterobactérias que a silagem ABE (2,49 vs. 0,76 log UFC/g). A inoculação com bactérias homofermentativas e com a enzima amilase na dose de 1×105 UFC/g não melhora a estabilidade aeróbia, a composição químico-bromatológica, o padrão de fermentação e o perfil microbiológico da silagem de aveia branca.

SUMMARY This study evaluated the addition of inoculants on the aerobic stability, nutritional value, and fermentation and microbiological profiles of white oat silages (Avena sativa L.). The trial was carried out in a completely randomized design with three treatments and six replicates. The treatments consisted of three ensiling approaches: oat (O); oat with homofermentative bacterial inoculant (OB); and oat with bacterial-enzymatic inoculant (OBE). The aerobic stability was 9 days for silage O and 14 days for silages OB and OBE. The non-fiber carbohydrates (NFC) decreased (16.67 to 14.05% DM) and the crude protein (CP) did not change (mean of 8.98% DM) during the aerobic exposure in all silages. The buffering capacity (BC) decreased, while pH and the ammonia nitrogen (NH3-N) increased during the aerobic exposure in all silages. Independent from the aerobic exposure period, BC of OBE silage was higher than O silage (29.67 vs. 24.80 meq/100 g DM). Lactic acid bacteria count in OB silage (7.83 log CFU/g) was higher than in O and OBE silages (5.24 log CFU/g, on average). Also, the OB silage showed high enterobacteria count compared to OBE silage (2.49 vs. 0.76 log CFU/g). The inoculation with Lactobacillus plantarum, Pediococcus acidilactici and amylase enzyme at the dose of 1×105 CFU/g does not improve the aerobic stability, nutritional value and the fermentation and microbiological profiles of oat silages.