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J Dairy Sci. 2018 May;101(5):4020-4033. doi: 10.3168/jds.2017-13909.

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

Author information

1
Department of Animal and Food Sciences, University of Delaware, Newark 19711. Electronic address: lksilage@udel.edu.
2
Department of Dairy Science, University of Wisconsin, Madison 53706.
3
The William H. Miner Agricultural Research Institute, Chazy, NY 12921.
4
Lallemand Animal Nutrition, Milwaukee, WI 53218.

Abstract

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.

KEYWORDS:

fermentation; silage

PMID:
29685275
DOI:
10.3168/jds.2017-13909
[Indexed for MEDLINE]
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