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dc.contributor.authorO'Kiely, Padraig*
dc.contributor.authorForristal, Dermot*
dc.contributor.authorO'Brien, Martin*
dc.contributor.authorMcEniry, Joseph*
dc.contributor.authorLaffin, Christopher*
dc.contributor.authorFuller, Hubert T.*
dc.contributor.authorEgan, Damian*
dc.contributor.authorDoohan, Fiona*
dc.contributor.authorDoyle, Evelyn M.*
dc.contributor.authorClipson, Nicholas J.W.*
dc.contributor.authorMcNally, Gerard M.*
dc.contributor.authorSmall, Christopher M.*
dc.contributor.authorNielsen, Kristian F.*
dc.contributor.authorFrisvad, Jens C.*
dc.date.accessioned2015-11-18T12:51:53Z
dc.date.available2015-11-18T12:51:53Z
dc.date.issued01/12/2007
dc.identifier.citationO’Kiely, P., Forristal, D., O’Brien, M., et. al. Technologies for restricting mould growth on baled silage, Beef Production Series No. 81, Teagasc, 2007.en_GB
dc.identifier.isbn184170491X
dc.identifier.urihttp://hdl.handle.net/11019/903
dc.descriptionEnd of project reporten_GB
dc.description.abstractSilage is made on approximately 86% of Irish farms, and 85% of these make some baled silage. Baled silage is particularly important as the primary silage making, storage and feeding system on many beef and smaller sized farms, but is also employed as a secondary system (often associated with facilitating grazing management during mid-summer) on many dairy and larger sized farms (O’Kiely et al., 2002). Previous surveys on farms indicated that the extent of visible fungal growth on baled silage was sometimes quite large, and could be a cause for concern. Whereas some improvements could come from applying existing knowledge and technologies, the circumstances surrounding the making and storage of baled silage suggested that environmental conditions within the bale differed from those in conventional silos, and that further knowledge was required in order to arrive at a secure set of recommendations for baled silage systems. This report deals with the final in a series (O’Kiely et al., 1999; O’Kiely et al., 2002) of three consecutive research projects investigating numerous aspect of the science and technology of baled silage. The success of each depended on extensive, integrated collaboration between the Teagasc research centres at Grange and Oak Park, and with University College Dublin. As the series progressed the multidisciplinary team needed to underpin the programme expanded, and this greatly improved the amount and detail of the research undertaken. The major objective of the project recorded in this report was to develop technologies to improve the “hygienic value” of baled silage.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesBeef Production Series;81
dc.subjectMoulden_GB
dc.subjectBaled silageen_GB
dc.subjectGrassesen_GB
dc.subjectFungal growthen_GB
dc.subjectfermentation kineticsen_GB
dc.subjectsealing methodologiesen_GB
dc.titleTechnologies for restricting mould growth on baled silageen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis5136
refterms.dateFOA2018-01-12T08:28:24Z


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