Silage review: Interpretation of chemical, microbial, and organoleptic components of silages

The goal of making silage is to produce a stable feed with a high recovery of dry matter, energy, and highly digestible nutrients compared with the fresh crop. Microbial fermentation in the silo produces an array of end products and can change many nutritive aspects of a forage. High-quality silage...

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Bibliographic Details
Published inJournal of dairy science Vol. 101; no. 5; pp. 4020 - 4033
Main Authors Kung, Limin, Shaver, R.D., Grant, R.J., Schmidt, R.J.
Format Journal Article
LanguageEnglish
Published United States Elsevier Inc 01.05.2018
Subjects
fermentation
silage
fermentation
silage
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Summary:The goal of making silage is to produce a stable feed with a high recovery of dry matter, energy, and highly digestible nutrients compared with the fresh crop. Microbial fermentation in the silo produces an array of end products and can change many nutritive aspects of a forage. High-quality silage should be void of undesirable compounds that could negatively affect animal performance, the environment, or net farm income. This review discusses the interpretation of the common fermentation end products, microbial populations, organoleptic properties, and changes in nutritive aspects of silages during storage of silages with emphasis on a North American perspective.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
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ObjectType-Review-1
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2017-13909