Silage Fermentation Tips
Sugar plays an important role in any fermentation and ensiling is no exception. Sugar is a natural component of forages yet sugar content has wide swings in concentration depending on many factors. Take a look at our tables below and the critical stages of fermentation charts.
Table of Sugar Ranges in Forages
4 Critical Phases of Fermentation
Day 1 Aerobic bacteria use remaining oxygen and sugars to produce CO2 , as a result temperature increases
Day 2 Sugar is turned into Acetic acid from the new microbes which live on CO2 a peak temperature of 80 degrees is reached
Day 3-6 Remaining sugars are being digested in lactic acid, acetic acid, ethanol and CO2, there is no oxygen left and only Anaerobic (no oxygen) bacteria are surviving. The temperature settles at around 70 degrees and pH starts to decrease to a more acidic state
Day 21+ Silage is now stable until it is exposed to oxygen once again, pH continues to decrease and create an acidic environment for fermentation.
Molasses in Dairy Ration and the affect on sorting, DMI and milk fat
Adding sugars to dairy rations can potentially increase milk production and fiber digestibility and increase milk fat. Read the full story here >>
Recent Applications of Liquid Feed Supplements in Rations for Lactating Dairy Cows
A brief overview of numerous scientific papers on the benefits of feeding liquid feed supplements (LFS). Read the full story here >>
Effect of Molasses on Absorptive Capacity of Rumen Papillae in Dairy Cows during the Dry Period and Early Lactation
Addition of cane molasses to dry cow diets significantly improved dry matter intake during the close up period.
Read the full story here >>
If you are unable to find specific information, submit your inquiry below: