Nutritional value of sugarcane silages added with different acetic acid doses

The objective was to evaluate the effect of inclusion of acetic acid during the ensiling of sugarcane ( Saccharum officinarum ) on fermentation quality and nutritional value. The treatments consisted of sugarcane silages, variety (IAC 86-2480) additives with four inclusion levels of glacial acetic acid (1.5, 3.0, 4.5 and 6.0 % in natural matter) plus the control. A completely randomized design was used, being 5 treatments and 6 replicates. The glacial acetic acid showed a pH 2.9 (0,1M). There was a reduction of 0.07 units in the pH of the sugarcane silage for each 1% inclusion of acetic acid ( P < 0.01). The N-NH 3 concentration was not modified in the ensiled mass of the treatments, with a mean of 0.45% in dry matter ( P =0.91). The averages of effluent losses were adjusted to the quadratic regression model with the application of acetic acid ( P < 0.01). There was a reduction in the yeast population in the order of 0.44 log UFC/g of silage ( P < 0.01). The addition of acetic acid in sugarcane silage reduces fermentative losses, the yeast population and improves the nutritional value in doses from 1.5% of natural matter.