Theme 21: Forage Conservation
Description
The objective of this study was to evaluate the wilting and the addition of a bacterial-enzymatic additive effects on the fermentation parameters of Tifton 85 (Cynodon dactylon spp.) silage. Forage was stored as 326 kg bales wrapped with a plastic film. Treatments consisted of 5 forage dry matter levels (20-30%, 30-40%, 40-50%, 50 -60% e 60 a 70%) without additive and 3 dry matter levels (20-30%, 40-50%, e 60-70%) with additive. Buffered propionic acid solution was sprayed onto 60-70% dry matter bales, prior to wrapping, determining an additional treatment. Core samples were taken at 0, 6, 12 hours and 1, 2, 4, 8, 16, and 32 days after wrapping to establish silage pH and temperature trends. Field dry matter losses during the baling process were also evaluated. Bale weight with no additive decreased (364 kg to 254 kg) with increased forage DM content, which in turn resulted in lower bale bulk density (310 to 216 kg/m3 ). Lower field DM losses (281 to 177 kg/ha) were associated with higher forage DM content. Final silage pH and temperature peaks were increased at higher DM content, whereas the presence of microbial additive prevented temperature surge.
Included in
Effects of Dry Matter Content and Microbial Additive on Tifton 85 (Cynodon dactylon ssp.) Wilted Silage Fermentation Parameters
The objective of this study was to evaluate the wilting and the addition of a bacterial-enzymatic additive effects on the fermentation parameters of Tifton 85 (Cynodon dactylon spp.) silage. Forage was stored as 326 kg bales wrapped with a plastic film. Treatments consisted of 5 forage dry matter levels (20-30%, 30-40%, 40-50%, 50 -60% e 60 a 70%) without additive and 3 dry matter levels (20-30%, 40-50%, e 60-70%) with additive. Buffered propionic acid solution was sprayed onto 60-70% dry matter bales, prior to wrapping, determining an additional treatment. Core samples were taken at 0, 6, 12 hours and 1, 2, 4, 8, 16, and 32 days after wrapping to establish silage pH and temperature trends. Field dry matter losses during the baling process were also evaluated. Bale weight with no additive decreased (364 kg to 254 kg) with increased forage DM content, which in turn resulted in lower bale bulk density (310 to 216 kg/m3 ). Lower field DM losses (281 to 177 kg/ha) were associated with higher forage DM content. Final silage pH and temperature peaks were increased at higher DM content, whereas the presence of microbial additive prevented temperature surge.
