Microbial inoculant and acid treatment of silage

The breakdown of proteins and water soluble carbohydrates (WSC) during ensiling reduces the nutritional value of silages.; Twelve experiments were conducted to evaluate the effect of microbial inoculation and formic acid treatment, with or without acetic acid + wood by-products (Ensimax) or formaldehyde + molasses (Protectein), mixing and consolidation on fermentation and preservation of WSC and protein in corn, alfalfa and grass silages.; Acid treatment increased the drying rate of alfalfa only during the early wilting period. The pH increased with maturity and wilting in alfalfa and was reduced by acid treatment more in corn than in alfalfa and 2nd cutting than 1st cutting grass.; Fermentation was most extensive in medium DM alfalfa and grass resulting in low pH and high lactic acid content. Acid treatment reduced the lactic acid content of corn, alfalfa and grass silages and pH in low DM silages but pH was high in high DM silages and low in corn silages, irrespective of treatment. Microbial inoculation slightly increased the lactic acid content of corn and alfalfa silages and reduced the rate of decline and final pH of direct cut but not wilted alfalfa or corn silages. Lactic acid was fermented after 2 days of ensilage. Acid treatment, microbial inoculation and wilting reduced the acetate, propionate and butyrate contents of alfalfa and grass silages.; Proteolysis, deamination and WSC breakdown were more extensive during fermentation than wilting and more susceptible to inhibition by acid treatment than wilting, in alfalfa than in grass and in direct cut than in wilted alfalfa but not in grass silages. The buffer soluble protein content declined with maturity and acid treatment in unfermented and ensiled corn, alfalfa and grass and more extensively in direct cut than wilted alfalfa but not grass silages.; Hemicellulose was well-preserved in acid-treated alfalfa and grass silages but all corn silage were well-preserved irrespective of treatment. The ADIN content was normal even in silages wherein temperature peaked at 39{dollar}spcirc{dollar}C.; Treatments that reduce WSC and protein breakdown and fermentation acids may improve the nutritional value of silage.