Show simple item record

dc.contributor.authorMcEniry, Joseph
dc.contributor.authorForristal, P.D.
dc.contributor.authorO'Kiely, Padraig
dc.date.accessioned2012-08-01T14:22:59Z
dc.date.available2012-08-01T14:22:59Z
dc.date.issued2011
dc.identifier.citationFactors influencing the conservation characteristics of baled and precision-chop grass silages. J. McEniry, P.D. Forristal and P. O'Kiely. IJAFR Vol. 50, No. 2 (2011), pp. 175-188en_GB
dc.identifier.issn0791-6833
dc.identifier.urihttp://hdl.handle.net/11019/66
dc.descriptionpeer-reviewed
dc.description.abstractThe composition of baled silage on Irish farms frequently differs from that of comparable precision-chop silage. This paper concerns a field-scale study designed to investigate: (a) the effects of number of layers (2, 4, 6 or 8) of polyethylene stretch film and the duration of storage (7 vs. 18 months) on the conservation characteristics of baled silage, and (b) the conservation characteristics of baled (4 layers of stretch film) and precision-chop silages. All silages were made following three durations of wilting (0, 24 or 48 h). Wilting restricted silage fermentation, with silage pH being highest (P<0.001) and the concentration of fermentation products lowest (P<0.001) for the 48 h wilt treatment. Wrapping bales in only 2 layers of polyethylene stretch film resulted in extensive visible mould growth, but mould growth was practically eliminated by the application of 4 or more layers of film. Silage fermentation characteristics were generally improved by wilting, and by 4 compared to 2 layers of stretch film. Extending the storage duration of baled silage from 7 to 18 months reduced (P<0.001) the concentration of fermentation products and increased in-silo fresh weight losses (P<0.001) and visible mould growth. Whereas 4 layers of conventional stretch film are normally sufficient, 6 layers may be necessary to prevent mould growth when bales of unwilted silage are stored for a second season. Under good farm-management conditions differences observed between baled and precision-chop silages probably result mainly from differences in the concentration of dry matter in herbage at ensiling.en_GB
dc.language.isoenen_GB
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;Volume 50: Number 2, 2011
dc.subjectBaled silageen_GB
dc.subjectFermentationen_GB
dc.subjectGrass silageen_GB
dc.subjectPrecision-chop silageen_GB
dc.titleFactors influencing the conservation characteristics of baled and precision-chop grass silagesen_GB
dc.typeArticleen_GB
dc.identifier.rmisGEBE-0209-5136
refterms.dateFOA2018-01-12T07:41:10Z


Files in this item

Thumbnail
Name:
Vol. 50 No. 2 pp 175-188.pdf
Size:
197.6Kb
Format:
PDF

This item appears in the following Collection(s)

Show simple item record