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EFFECTS OF ADDITIVES ON STABILITY AND ENERGY VALUE OF ALFALFA AND CORN SILAGES

Posted on:1982-11-17Degree:Ph.DType:Dissertation
University:University of MinnesotaCandidate:THEUNINCK, DUANE HENRYFull Text:PDF
GTID:1473390017465154Subject:Animal sciences
Abstract/Summary:
Two experiments were conducted to examine the influence of silage fermentation pattern on aerobic stability of alfalfa and corn silages. Ammonia, calcium carbonate, formic acid, formaldehyde, propionic acid, hydrochloric acid, sodium chloride and lactic acid bacteria were used as silage treatments to produce variations in fermentation pattern of silages ensiled in laboratory silos. Formaldehyde and acid treatments restricted fermentation to varying degrees, while ammonia and calcium carbonate prolonged fermentation. There were significant differences between treatments in speed of fermentation, organic acid production, and final pH of silages.;Seven commercial silage additives were added to corn silage that was ensiled in evacuated or unevacuated laboratory silos. Recovery of digestible dry matter after fermentation was not influenced by additive or evacuation. Effects of silage treatment on silage stability were not consistent in evacuated and unevacuated silages. Silo-Best improved stability of evacuated silage and Silo-Fame improved stability of unevacuated silage. Variation in stability apparently was not related to differences in silage fermentation patterns.;The control alfalfa silage was more stable than treated silages. Acetic acid levels and yeast and mold numbers appeared to be negatively related to stability. Stability of alfalfa silage was not correlated with levels of lactic acid or ethanol, speed of fermentation or silage pH. Stability of corn silage was reduced by hydrochloric acid, microbial and sodium chloride treatments. Corn silage stability was improved by formaldehyde, formic acid and propionic acid. Calcium carbonate addition almost totally prevented aerobic deterioration of corn silage. Stability was not related to levels of fermentation products, silage pH or yeast and mold numbers. Speed of fermentation appeared to be negatively related to stability of corn silage. With both corn and alfalfa silages, losses of digestible dry matter during exposure to oxygen were closely related to heating of silages.
Keywords/Search Tags:Silage, Stability, Alfalfa, Fermentation, Digestible dry matter, Related
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