Browsing Crop Science by Subject "Conservation characteristics"
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Conservation characteristics of baled grass silages differing in duration of wilting, bale density and number of layers of plastic stretch-filmThe effects of duration of wilting, bale density and number of layers of plastic stretchfilm used to wrap bales on the conservation characteristics of baled grass silage was investigated. Grass from the primary growth of a Lolium perenne dominant sward was wilted for 24, 48 or 72 h. For each duration of wilting, 54 cylindrical bales (1.2 m nominal diameter) were made with the baler at a high or low density setting for alternate bales. Bales were wrapped with 2, 4 or 6 layers of plastic stretch-film and stored outdoors for 295 days. Two layers of plastic stretch-film resulted in inferior preservation, lower digestibility and extensive mould growth and deteriorated silage. Substantial improvement occurred to each of these characteristics from applying four layers of stretch-film (P<0.05), while six layers of stretch-film brought little further improvement. When four or six layers of stretch-film were used, extensive wilting restricted fermentation and improved the standard of preservation with the apparently difficult-to-preserve herbage used in this experiment. However, under the anaerobic conditions provided by four or six layers of stretch-film neither progressive wilting nor bale density had a major effect on digestibility, or the extent of surface mould growth or deteriorated silage. It can be concluded that a minimum of four layers of conventional black plastic stretch-film were required to achieve suitably anaerobic conditions, and that the additional benefits from six layers were small. Once anaerobic conditions were achieved, extensive wilting improved the conservation characteristics of baled grass silage made from a difficult-to-preserve crop, whereas bale density had little impact.
A note on the conservation characteristics of baled grass silages ensiled with different additives.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.