The goal of ensiling is to stabilise the crop as quickly as possible through the action of lactic acid bacteria (LAB) to preserve the original plant nutrient composition and to ensure minimal losses. With all the effort and cost involved in growing a good forage crop, you do not want a large quantity (sometimes up to a third) of it to be lost during the ensiling and fermentation process.
The ensiling and fermentation process is driven by microbial (epiphytic) populations found on the crop at harvest. The fermentation process has a significant effect on both the quality and quantity of stored feed that will be available to livestock. This process involves both aerobic and anaerobic bacteria. Fermentation is often divided into six phases, which start from harvest (aerobic) through storage (anaerobic) and ends with feed out (aerobic).
Harvest until oxygen depletion
Phase 1 of fermentation occurs from harvest until either all the oxygen has been removed/utilised and anaerobic conditions begin, or the supply of water-soluble carbohydrates (WSCs) is depleted. This phase should take only a few hours under ideal conditions and is driven by cell respiration and aerobic organisms, which utilise sugars to form metabolites. The most notable change during this phase is an increase in temperature due to the production of heat.
This story is from the August 2020 edition of Stockfarm.
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This story is from the August 2020 edition of Stockfarm.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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