Factors influencing the conservation characteristics of baled and precision-chop grass silages
Year: 2011
Type: other
Abstract: The composition of baled silage on Irish farms frequently differs from that of comparable\nprecision-chop silage. This paper concerns a field-scale study designed to\ninvestigate: (a) the effects of number of layers (2, 4, 6 or 8) of polyethylene stretch film\nand the duration of storage (7 vs. 18 months) on the conservation characteristics of\nbaled silage, and (b) the conservation characteristics of baled (4 layers of stretch film)\nand precision-chop silages. All silages were made following three durations of wilting\n(0, 24 or 48 h). Wilting restricted silage fermentation, with silage pH being highest\n(P<0.001) and the concentration of fermentation products lowest (P<0.001) for the 48\nh wilt treatment. Wrapping bales in only 2 layers of polyethylene stretch film resulted\nin extensive visible mould growth, but mould growth was practically eliminated by the\napplication of 4 or more layers of film. Silage fermentation characteristics were generally\nimproved by wilting, and by 4 compared to 2 layers of stretch film. Extending the\nstorage duration of baled silage from 7 to 18 months reduced (P<0.001) the concentration\nof fermentation products and increased in-silo fresh weight losses (P<0.001)\nand visible mould growth. Whereas 4 layers of conventional stretch film are normally\nsufficient, 6 layers may be necessary to prevent mould growth when bales of unwilted\nsilage are stored for a second season. Under good farm-management conditions differences\nobserved between baled and precision-chop silages probably result mainly from\ndifferences in the concentration of dry matter in herbage at ensiling.
Authors: J. McEniry, P.D. Forristal, P. O’Kiely
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2118939254