The influence of heating on silage fermentation and quality.

Authors

  • G.W. Wieringa
  • S. Schukking
  • D. Kappelle
  • S. de Haan

DOI:

https://doi.org/10.18174/njas.v9i3.17621

Abstract

Laboratory and farm grass silages were studied. In anaerobic conditions in the laboratory temperature did not much affect digestibility of crude protein by pepsin. When laboratory silage was aerated there was a fall in digestibility related to the duration of aeration. In farm silages reduction in digestibility of protein was related to the duration of heating. The relation between degree of aeration and temperature reached is discussed. In 112 samples of farm silage it was shown that silage with less than 0.-2% butyric acid and less than 10% NH3 nitrogen as percentage of total N was obtained only at temperatures below 30 degrees and above 70 degrees C. At high temperatures digestibility of crude protein decreased so that for satisfactory silage the temperature must be kept below 30 degrees . T. D. Bell. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Published

1961-08-01

Issue

Vol. 9 No. 3 (1961)

Section

Papers

License

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