Corn silage is well-adapted for use in low-cost rations for fattening cattle with its relatively high energy content.
Harvesting the corn silage crop at the proper maturity and whole plant dry matter is crucial for achieving great fermentation. Here is the process:
- Phase 1: By packing and sealing, oxygen should be eliminated from the silage as much as possible. During this phase, the remaining oxygen will be used up and turn it into CO2, known as cell respiration. Aerobic bacteria also use the remaining oxygen, combined with plant sugars, to create CO2, water, and heat.
- Phase 2: After using up the remaining oxygen, plant cells are broken down and used as a food source by bacteria. The bacteria will use the cell juices produced during this phase to grow in the next phase.
- Phase 3: The lactic acid bacteria begin to grow, multiply, make lactic acid and some acetic acid, and increase silage acidity further. Lactic acid is stronger than acetic acid and decreases the silage pH more than acetic acid does.
- Phase 4: After completion of the 3rd phase, corn silage pH should be within a range of 3.8 to 4.2, which is an indicator that corn silage has reached the stable phase, where silage is preserved and bacteria have slowed or stopped growing.
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