<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242022000400943</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v13i4.5958</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Effects of acid whey on the fermentative chemical quality and aerobic stability of rehydrated corn grain silage]]></article-title>
<article-title xml:lang="es"><![CDATA[Efectos del suero ácido sobre la calidad química fermentativa y la estabilidad aeróbica del ensilado de grano de maíz rehidratado]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zanin]]></surname>
<given-names><![CDATA[Ediane]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Horst]]></surname>
<given-names><![CDATA[Egon Henrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Silva]]></surname>
<given-names><![CDATA[Caio Abércio Da]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bumbieris Junior]]></surname>
<given-names><![CDATA[Valter Harry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,State University of Londrina Department of Animal Science ]]></institution>
<addr-line><![CDATA[Londrina Paraná]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Midwestern Paraná State University Department of Veterinary Medicine ]]></institution>
<addr-line><![CDATA[Guarapuava Paraná]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>13</volume>
<numero>4</numero>
<fpage>943</fpage>
<lpage>961</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242022000400943&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242022000400943&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242022000400943&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The objective was to evaluate the fermentative, chemical characteristics and aerobic stability of corn grain silages rehydrated with whey fluid (WF) or whey powder (WP) and water, with or without the addition of inoculant (I). The corn grain was ground and hydrated adding water without chlorine and/or whey to reach 35 % humidity and stored in silos of 4.36 kg. After 45 d of fermentation, samples of the silages were submitted to chemical-fermentative analyses in opening of silos and 240 h of exposure to air. The aerobic stability of the silages was evaluating during 240 h has considered to the loss when the temperature of the ensiled mass exceeded the ambient temperature by 2 °C. A reduction in the acid detergent fiber (ADF) and lignin content of the silages was observed with the use of WF and WP. The levels of ammoniacal nitrogen (NH3-N) were the lowest for WF and WP (0.7 and 0.9 g/kg TN) and pH was 4.31 for WF after 240 h of aerobic exposure. The use of inoculants provided higher levels of Ash, ether extract (EE), and low buffering capacity (BC), in addition to reductions in ADF levels. The inoculated silages showed higher levels of NH3-N and pH after 240 h. The silage of corn grains rehydrated with WF provided ideal pH values, low NH3-N content, reduced levels of ADF and lignin, and improved aerobic stability. In addition to being a sustainable alternative, the use of fluid whey to rehydrate corn grains adds nutritional value and improves silage fermentation.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo fue evaluar las características fermentativas, químicas y la estabilidad aeróbica de los ensilados de grano de maíz rehidratados con suero fluido (SF) o suero en polvo (SP) y agua, con o sin la adición de inoculante (I). El grano de maíz se molió e hidrató añadiendo agua sin cloro y/o suero para alcanzar el 35 % de humedad y se almacenó en silos de 4.36 kg. Tras 45 días de fermentación, se sometieron muestras de los ensilados a análisis químico-fermentativos en apertura de silos y 240 h de exposición al aire. Se considera que la estabilidad aeróbica de los ensilados evaluada durante 240 h se perdió cuando la temperatura de la masa ensilada sobrepasó la temperatura ambiente en 2 °C. Se observó una reducción en el contenido de fibra detergente ácida (FDA) y lignina de los ensilados con el uso de SF y SP. Los niveles de nitrógeno de amoniaco (NH3-N) fueron los más bajos para el SF y el SP (0.7 y 0.9 g/kg TN) y el pH fue de 4.31 para el SF tras 240 h de exposición aeróbica. El uso de inoculantes proporcionó mayores niveles de cenizas, extracto de éter (EE) y baja capacidad de amortiguación (BC), además de reducciones en los niveles de FDA. Los ensilados inoculados mostraron niveles más altos de NH3-N y de pH después de 240 h. El ensilado de granos de maíz rehidratados con SF proporcionó valores de pH ideales, un bajo contenido de NH3-N, niveles reducidos de FDA y lignina, y una mejor estabilidad aeróbica. Además de ser una alternativa sostenible, el uso de suero fluido para rehidratar los granos de maíz añade valor nutricional y mejora la fermentación del ensilado.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Acid whey]]></kwd>
<kwd lng="en"><![CDATA[Byproduct]]></kwd>
<kwd lng="en"><![CDATA[Corn grain]]></kwd>
<kwd lng="en"><![CDATA[Inoculant]]></kwd>
<kwd lng="en"><![CDATA[Silage]]></kwd>
<kwd lng="en"><![CDATA[Sustainability]]></kwd>
<kwd lng="es"><![CDATA[Suero ácido]]></kwd>
<kwd lng="es"><![CDATA[Subproducto]]></kwd>
<kwd lng="es"><![CDATA[Grano de maíz]]></kwd>
<kwd lng="es"><![CDATA[Inoculante]]></kwd>
<kwd lng="es"><![CDATA[Ensilaje]]></kwd>
<kwd lng="es"><![CDATA[Sostenibilidad]]></kwd>
</kwd-group>
</article-meta>
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