Description
Depending on the content of nitrate in green forage, the pattern of fermentation products in silages differ significantly (Weiß & Kaiser, 2001). The systems, which are now common in practice for evaluating the quality of silage fermentation, characterise fermentation quality incorrectly because the evaluation is influenced by the chemical composition of green forage. The aim of this work was to derive an evaluation system for fermentation quality, which is independent from the chemical composition of green forage.
Citation
Weiß, K. and Kaiser, E., "A New System for the Evaluation of the Fermentation Quality of Silages" (2023). IGC Proceedings (1993-2023). 112.
https://uknowledge.uky.edu/igc/20/satellitesymposium4/112
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A New System for the Evaluation of the Fermentation Quality of Silages
Depending on the content of nitrate in green forage, the pattern of fermentation products in silages differ significantly (Weiß & Kaiser, 2001). The systems, which are now common in practice for evaluating the quality of silage fermentation, characterise fermentation quality incorrectly because the evaluation is influenced by the chemical composition of green forage. The aim of this work was to derive an evaluation system for fermentation quality, which is independent from the chemical composition of green forage.
