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A note on the conservation characteristics of baled grass silages ensiled with different additives.
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2010
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note on conservation.pdf
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G. Keles1, P. O’Kiely and P.D. Forristal. A note on the conservation characteristics of baled grass silages ensiled with different additives. Irish Journal of Agricultural and Food Research 49: 81–86, 2010
Abstract
The effects of contrasting conventional silage additives on chemical composition,
aerobic stability and deterioration, and mould development in baled silage were investigated.
Herbage from a grassland sward was wilted for 24 h and treated with acid (formic
or sulphuric), sugar (molasses), bacterial (Lactobacillus plantarum, L. plantarum + Serratia
rubidaea + Bacillus subtilis, or L. buchneri) or sugar + bacterial (molasses + L. plantarum)
additives prior to baling and wrapping. Silage made without an additive preserved
well and had a low incidence of mould growth, and the effects of additives were minor or
absent. It is concluded that little practical benefit was realised when conventional additives
were applied to wilted, leafy, easy-to-ensile grass prior to baling and ensilage.