3.1. Fermentation Losses and Dry Matter Recovery of Silages
As can be observed in
Table 2, all silages showed low percentages of fermentation losses, thus indicating a good fermentation of the silages. Losses during the fermentation process of the silages can be quantified through the disappearance of the dry matter or energy. The main cause of losses from the biochemical and microbiological processes in the ensiled mass include the residual respiration, type of fermentation inside the silo, production of effluents and gases and activity of undesirable microorganisms [
23,
32].
Corn silages without additives and inoculated with microorganisms had similar DM loss values. The silages with urea, however, resulted in DM losses significantly lower than the other silages (
p < 0.05) (
Table 2). This can be explained because urea is a chemical additive capable of improving the fermentation process of silages. Consequently, it reduces nutrient losses by decreasing the yeast activity; it also minimizes alcoholic fermentation by making the silage pH drop slowly since Y and M have the most intense activity in more acidic silages [
19]. The same authors observed the efficiency of urea in reducing dry matter losses (DML), where the level of 1.0% in the fresh matter (FM) presented the lower DML (5.31%) compared to the control silage (8.59%) at a DM content of 211.8 g/kg.
The gas losses were highest (
p < 0.05) in silages with activated inoculant (5.55%) (
Table 2). The heterofermentative bacteria are capable of producing LA and a considerable amount of AA, including ethanol, CO
2 and other metabolites [
33]. Thus, the highest values of gas production in the silages inoculated with previously activated bacteria can be explained by the heterofermentative metabolism of these microorganisms.
The silages with urea added had lower effluent production (
p < 0.05), followed by silages with microbial inoculants activated alone or in combination with urea (
Table 2). The values observed were lower than those described by [
19] in corn silages with 1.0 and 2.0% urea, with values of 70.74 and 77.73 kg/ton in the fresh matter (FM), respectively. This result may be explained possibly due to the lower dry DM contents as a function of the corn harvest period of the present study.
There was a significant difference between the dry matter recovery (DMR) of the silages (
p < 0.05), especially the silage ensiled with urea and the silage with activated inoculant, which had the highest percentage values (
Table 2). This is possibly justified by the anti-microbial action of urea, which reduces the yeast development in the ensiled forage, and also the greater number of LAB present in the activated inoculant. The DMR values observed in the present study were similar to those recorded by [
13] of 96.74% in corn silages inoculated with LB (344.1 g/kg DM), and lower than those verified by [
12], who observed the recovery of 99% of dry matter in corn silages inoculated with LB (331.0 g/kg DM).
3.2. Silage Fermentation Profile
The fermentation profile of the silages varied significantly among the different silos’ opening periods (
p < 0.05) (
Table 3). The LA values in the silages differed significantly between treatments at all opening periods (
Table 3). After 24 h of fermentation (day 1), the silages inoculated with activated
LB had the highest LA concentration (
p < 0.05). The higher LA production rate was predicted in this case because the active LAB had a greater number with inoculation in the ensiled mass. The silages treated with freeze-dried inoculant had lower levels of LA (
p < 0.05) (
Table 3).
The LA concentration in the silages without additives had a peak on the 14th day of fermentation. However, the highest values on that day occurred in the corn silage with freeze-dried inoculant +1.0% urea (CSFDIU) and corn silage with activated inoculant +1.0% urea (CSAIU), respectively (
Table 3). The production of organic acids in the ensiled corn silage reflects the fermentative quality within the silo and the degree of activity of the microorganism’s presence. Lactic acid is the main organic acid involved in the acidification of silages.
The silages added with urea had the highest LA concentration at 7 and 70 days of ensiling (
Table 3). The hydrolysis of urea occurs in the first hours of the fermentation process, raising the corn silage pH and resistance to fast and intense acidification. Probably, the LAB development was favored due to the persistence of the higher pH and optimal pH of the silages.
At 70 days of fermentation, the silages without inoculants and the silages ensiled with activated inoculant isolated and associated with urea had significantly higher concentrations of acetic acid (AA) (
p < 0.05), with values of 28.50, 29.67 and 28.92 g/kg DM, respectively (
Table 3). The values were higher than those observed by [
13] in silages inoculated with LB. AA is a substance with antimycotic properties and has been considered an important organic acid, involved in raising the silages’ aerobic stability. Due to the slow growth of LB in the silo, its effectiveness in convert lactic to acetic acid normally needs at least 45 to 60 days [
5].
In the phase of opening and supplying a silage, by exposing the ensiled forage to oxygen, the lactate assimilation by the Y and M begins the deterioration process, when lactic acid and residual carbohydrates are metabolized, producing carbon dioxide and water [
34]. Thus, the silage pH increases, influencing other aerobic microorganisms’ development and spoiling the silage [
8,
19]. The higher concentration of AA in silages may reduce these opportunistic aerobic microorganisms, preserving the ensiled mass and increasing the resistance to aerobic deterioration. The silages inoculated with freeze-dried inoculant associated with urea presented lower acetic acid values (
p < 0.05) in all opening periods (
Table 3), as well as the silages treated with freeze-dried inoculant on the 14th day of fermentation. The fermentation process of silages without additives resulted in higher values of propionic acid (PA) in the silages (0.66 g/kg DM). The treatment of silages with urea reduced the production of PA in the silages.
Silages with freeze-dried inoculant associated with urea resulted in lower values of butyric acid (BA, 0.27 g/kg DM). Higher values were observed in silages without additives (0.39 g/kg DM) and in silages treated with activated inoculant associated with urea (0.40 g/kg DM) at 70 days (
Table 3). Despite the lower values observed in the silages with freeze-dried inoculant associated with urea, the silages generally showed much lower quantities than that recommended for a good-quality silage. Similarly, [
35] reported that the presence of BA in ratios equal to or greater than 0.1% is indicative of undesirable fermentation during silage, which may decrease the quality of the final product. The low butyric acid values observed in the present study may be related to low pH values in the silages (
Table 4) and low gas losses (
Table 2), especially in silages with freeze-dried inoculant associated with urea, which resulted in lower values of butyric acid.
The ethanol contents in corn silages without additives were high in all fermentation periods, especially on days 1 and 70, with values of 48.47 and 32.63 g/kg DM, respectively. Lower values were observed at 70 days in silages with urea, silages with freeze-dried inoculant associated with urea and silages with an activated inoculant, with contents of 21.95, 20.66 and 21.72 g/kg DM, respectively (
Table 3).
The activity of Y and M in the ensiled mass is primarily reflected by the ethanol content in the silages, although heterofermentative LAB is capable of producing ethanol and other types of metabolites [
15]. The pH values of silages with urea were significantly higher (
p < 0.05) than those observed in corn silages without additives and the inoculated ones (
Table 4). The addition of urea to the ensiled mass resulted in pH values and an LA concentration suitable for silage due to the buffering capacity of ammonia, avoiding a drastic reduction in pH, corroborating the hypothesis of buffering acting as a controller of the yeast activity in the silo. The mean pH values observed in the silages inoculated with freeze-dried inoculant are similar to those verified by [
12], who recorded values of pH of 3.65 in corn silages inoculated with LB strains.
The pH values in corn silages without additives and silages inoculated with pre-activated microorganisms were significantly lower than the other silages (
p < 0.05) (
Table 4).
Silages inoculated with LB may show higher contents of NH
3-N when compared to non-inoculated silages. In the present study, the highest NH
3-N concentration resulted from the inoculation associated with the pH increase in silages inoculated with LB (
Table 4).
High concentrations of NH
3-N can indicate increased homolactic fermentation in silages [
12], which tends to be predominant in silage. According to [
35,
36], the number of LAB required for a marked pH reduction in the ensiled mass is about 8.0 log cfu/g forage, being that the number of LAB observed in the silages with isolated urea and inoculant and/or associated was superior to those described by these authors in the present study and what that means. For the concentration of total WSC, there was a significant difference (
p < 0.05) among treatments in all opening periods (
Table 4). In the first 24 h of fermentation, silages inoculated with preactivated bacteria associated with urea showed significantly lower values of WSC compared to silages without inoculants and silages with freeze-dried inoculant associated with urea. This may be justified by the greater presence of active microorganisms in these silages during this fermentation period. It should be noted that, in the present study, the high WSC content is directly related to the rapid decrease in the pH [
37].
The silages treated with urea showed high values of WSC for all fermentation periods (
Table 4). At 70 days, the corn silage without additives showed the lowest WSC content (67.09 g/kg DM) when compared to those with additives (>80 g/kg DM).
Corn plants had initial populations (before ensiling) of LAB of 5.50 log cfu/g forage (
Table 1). After 24 h of fermentation, all silages had populations of LAB above 8.0 log cfu/g at forage (
Table 4), with significantly higher values of 11.0 log cfu/g at forage in the silages with preactivated inoculant (
p < 0.05). The inoculation with active microorganisms promoted a greater development of LAB during the first 24 h of the fermentation process.
At 70 days after ensiling, populations of LAB stabilized at average values between 8.91 and 9.15 log cfu/g in the silages with additives. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage (
p < 0.05) (
Table 4). In studies of the microbiology in silages, [
11] evaluated the effect of the inoculation of corn silages with LB and found values of 9.27 log cfu/g forage for populations of LAB and 4.03 log cfu/g forage of Y and M, which are close to the present study.
Silages with urea showed the lowest values for Y and M (
Table 4). After 24 h of the fermentation process, yeast populations were observed in silages treated with activated inoculant and urea (3.28 log cfu/g forage) and in silages with urea (3.12 log cfu/g forage) when compared to the initial populations of the plant. At 70 days of fermentation, the silages treated with urea differed significantly from the other silages (
p < 0.05), with the lowest values of Y and M (3.95 log cfu/g forage) (
Table 4). Significantly higher values (5.17 log cfu/g forage) were observed in silages inoculated with previously activated LB. The yeast inhibition as a function of urea treatment may be due to the buffering of the ensiled mass. Accordingly, [
38] evaluated the effect of urea doses on sorghum silage and found that Y and M reduced significantly in the ensiled mass from 1% urea in the dry matter, and ethanol production reduced almost totally when 2% urea was added.
According to [
5], the conversion from urea to ammonia in the ensiled mass acts on the pH of silages, raising it to an optimal range for the development of LAB, thus preventing the growth of undesirable microorganisms in the silages. Urea also has fungistatic action on yeast metabolism. Yeasts depend strictly on the availability of a specific combination of carbon sources and nitrogen sources to be developed [
21]. In corn plants, carbon sources for yeast growth, such as glucose, are generally not limiting factors. However, urea is a poor source of nitrogen for yeasts [
18]. Therefore, the application of urea to silage promotes the addition of nitrogen in the silage, increasing the NH
3-N concentration in the ensiled mass and delaying the development of yeasts since it imbalances the specific relationship of substrates for yeast growth [
19].
3.4. Aerobic Stability
After 96 h of exposure to the air, corn silages with freeze-dried inoculant and active urea inoculant had significantly higher final pH values (
Table 6). However, they were not so high as to indicate a marked intake of lactic acid, suggesting that the ensiled mass was not spoiled. According to [
36], the presence of oxygen during the storage or opening period of the silo favors the growth of aerobic microorganisms. The development of these microorganisms in the silage reduces the quality of the final food, implying high values of nutrient losses.
The Y and M recorded in corn silages without inoculants were significantly higher than those treated with urea (
p < 0.05) (
Table 6). Urea acts on the silage by increasing the pH values of the medium, reducing the potential for the development of yeast populations. On the other hand, the positive effect of urea during oxygen exposure may be associated with the lower Y and M at the time of opening, which may have been inhibited by the urea buffering and antifungal activity during the silage fermentation phase [
21].
The maximum temperature values were highest in the corn silages without additives (
p < 0.05) (
Table 6), indicating that these silages were more prone to deterioration.
The average temperature values of the silages inoculated and supplemented with urea were kept below 2 °C at room temperature, and no loss of aerobic stability was detected for these silages up to the 96 h aerobic period. However, corn silages without additives had a stability loss at 62 h from exposure to air. It is known that the aerobic deterioration is due to the initial action of yeasts using LA, and that it is common in untreated corn silages to break aerobic stability due to the performance of these yeasts, which makes the environment prone to the development of molds and aerobic bacteria, causing silage deterioration.
The increase in aerobic stability in the supplemented silages was due to the inhibition of yeast growth. Yeasts are indicated as the first microorganisms involved in the deterioration of silages, promoting an environment suitable for the development of other aerobic microorganisms involved in the aerobic deterioration of the ensiled mass [
34]. In a microbiology study, [
12] observed 53 h of aerobic stability in a corn silage without additives, while corn silages inoculated with LB reached 112 h of stability after exposure to air.
It is noteworthy that the increased availability of acetic acid from inoculation with LB strains reduced the development of microorganisms deleterious to the silage. The associative effect of the inoculant with urea is therefore evident. Even the non-activated inoculant ensured the aerobic stability for up to 96 h, higher than the observed in the treatment without an additive, which is reported in the literature as a beneficial effect of the inoculation with LB. Paradoxically, the previous activation allowed beneficial effects already in the fermentative phase and can be considered given the simplicity of the activation process.
In summary, the inoculation once again proved efficient in increasing the aerobic stability of silages. However, the positive effects on the fermentation and the nutritional value of silages can be a decisive factor in the use of both additives in corn silage. It should also be taken into account that the control of Y and M during oxygen exposure is a factor positively related to the intake of silages. Furthermore, urea is commonly used as a protein source in ruminant diets. Its use as an additive in silage, due to the improvements observed in the fermentation, aerobic stability and nutritional value while maintaining a high protein value of the silage, can facilitate the formulation of rations.