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Principles of Silage Fermentation and Management

Principles of Silage Fermentation and Management. L. E. Chase and T. R. Overton Dept. of Animal Science Cornell University. What is Silage?. “The feedstuff resulting from the anaerobic preservation of moist forage or other feeds by the formation and/or addition of acids”

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Principles of Silage Fermentation and Management

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  1. Principles of Silage Fermentation and Management L. E. Chase and T. R. Overton Dept. of Animal Science Cornell University

  2. What is Silage? • “The feedstuff resulting from the anaerobic preservation of moist forage or other feeds by the formation and/or addition of acids” • Dr. M. E. McCullough

  3. Forage Goals     

  4. Silage Fermentation (Dr. Limin Kung, Jr.) sugars lactic acid pH Days of Ensiling

  5. Common Measurements of Fermentation End Products Item Comments DM (+) can dictate type, speed, and extent of fermentation pH (+)measures strength of acid in sample Ammonia (–) indicator of excessive protein degradation

  6. Common Measurements of Fermentation End Products Item Comments Lactic acid (+) strongest acid (–) weak antifungal Acetic acid (+) very antifungal Butyric acid (–) a weak acid Propionic acid (+) very antifungal

  7. Good bugs Lactic acid bacteria heterofermentative homofermentative Bad bugs Fungi yeasts molds Enterobacteria Clostridia Microbes

  8. Silage Fermentation Phases

  9. Nitrogen Compounds in Fresh Forage and Silage Oshima et.al.,1979

  10. Silage DM and NPN Muck, 1987

  11. Excess Oxygen Has Negative Effects on the Ensiling Process • slower fermentation • excess protein breakdown • growth of undesirable aerobic organisms • excess heating (silo and feed bunk) • more nutrient and DM loss (10-25%)

  12. How Dry Matter Content Affects Fermentation DM% < 30% Too Wet 35 - 45% > 55% Too Dry run off poor packing, air clostridial growth slow fermentation protein degradation molding/heating excessive fermentation heat damaged protein DM and energy losses DM and energy losses Dr. Limin Kung, Jr.

  13. Cumberland Valley Analytical Services

  14. Cumberland Valley Analytical Services

  15. Aerobic Deterioration • Occurs primarily in feedout period • Signals are heating and spoilage • Initiated by yeasts and molds which oxidize the preservation acids • Equals energy loss and potential DMI depression

  16. Clostridial Silage • Spore forming bacteria • Are normally anaerobic • Low DM levels ( <30% ) increase risk • pH is usually > 5 • High ammonia & butyric levels • Depresses dry matter intake

  17. What Steps Are Needed? • Start = Forage standing in field • End = Forage consumed by the cow • What do we need to manage?

  18. Silage Triangle Sugar H20 Acids Bacteria

  19. Health effects of a fermentation gone awry • 1200 cow NY dairy • Decreasing milk production • Increasing metabolic disorders

  20. Alfalfa 3rd 99 BAR 72 lbs % 39 44 20.2 34 4.7 12 5.5 1.5 <.01 7.4 Alfalfa 1st 99 Cows Inconsistent… Milk 66 lbs % ADF 39.9 NDF 46.6 CP 20.4 DM 26.5 pH 5.7 NH3 -N, 33 % of total N Lactic .8 Acetic 3.5 Butyric 4.4 Total VFA 10.1 7 days NY Dairy 12-99

  21. Key Points • Harvest at correct moisture & maturity • Fill FAST !! • Pack, pack, pack, pack, etc. • Seal with a cover • Consider a bacterial inoculant • Feedout = tight, straight face • Feed fast to minimize reheating

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