Posted by kyhayman on October 06, 2009 at 14:47:42 from (99.197.64.56):
In Reply to: What happens to Silage posted by ryanwheelock on October 06, 2009 at 05:32:46:
Fermintation..........
Assuming appropriate moisture content and access to oxygen is limited to the least amount of time possible......
When the feed is placed in the silo naturally occuring aerobic bacteria (using what air is in there) begin to grow on the feed. Air exculsion is important as these bacteria damage the feed quality, mainly by the generation of heat.
Once they have used up all the oxygen anaerobic femintation starts with lactobacillus. They give off lactic acid as a byproduct. At a certain pH (its been 20 years since I read my class notes on this so I dont remember exactly where) the acidity is such that the lactobacillus stop reproducing and either propionic or butyeric acid bacteria start. If the silage is too wet you get butyric acid and a rancid butter smell. Too dry and you actually get long chain fatty alcohols. If its just right you get propionic acid which preserves the silage, aids in digestion, and that characteristic silage smell. 45-65 pct moisture is a good range here for corn silage though we are runnin now in the high 30s and bagging it. The bags do a better job of excluding air than in a stave silo so you can get away with a larger range.
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