Nutritive value and fermentation characteristics of alfalfa-mixed grass forage wrapped with minimal stretch film layers and stored for different lengths of time

Journal of Dairy Science
W K CoblentzE A Chow

Abstract

A key aspect of managing baled silages is to quickly achieve and then rigorously maintain anaerobic conditions within the silage mass. The concept of inserting an O2-limiting barrier (OB) into plastic commercial silage wraps has been evaluated previously, yielding mixed or inconclusive results. Our objective for this study was to maximize the challenge to a commercial polyethylene bale wrap, or the identical wrap containing an OB, by using minimal plastic (4 layers), and then extending storage periods as long as 357 d. Forty-eight 1.2 × 1.2-m large-round bales of alfalfa (Medicago sativa L.) and mixed grass forage (66.3 ± 8.66% alfalfa; DM basis) were made at 2 moisture concentrations [47.5 (ideal) or 36.1% (dry)], wrapped with 4 layers of plastic containing an OB or no OB, and then stored for 99, 243, or 357 d. After storage, yeast counts within the 0.15-m deep surface layer were not affected by treatment (mean = 5.85 log10 cfu/g); mold counts could not be analyzed statistically because 26 bales were nondetectable at a 3.00 log10 cfu/g detection limit, but means among detectable counts were numerically similar for OB (4.74 log10 cfu/g) and no OB (4.77 log10 cfu/g). Fermentation characteristics were most affected by initial bal...Continue Reading

References

Sep 1, 1976·The Proceedings of the Nutrition Society·P McDonald, R A Edwards
Feb 24, 2001·Journal of Dairy Science·I Strandén, M Lidauer
Sep 23, 2014·Journal of Dairy Science·W K CoblentzK P Coffey

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