In Vitro Study of the Effect of Ensiling Length and Processing on the Nutritive Value of Maize Silages

Abstract

The effect of the ensiling length (3, 6, or 9 months), and the processing by dehydration (D) or dehydration and pelleting (P) with respect to the fresh silages (F) were studied in vitro on three maize cultivars in three incubation runs to study the effect of these factors on the nutritive value of maize silage. Gas production pattern, in vitro true digestibility (IVTD), methane concentration (6 and 12 h), ammonia, and volatile fatty acid concentration (VFA) at 12 h were measured. The moisture and pH of F averaged 676 g/kg and 4.09, respectively, and were not affected by the ensiling length, but moisture was reduced, and the pH increased in D and P with respect to F (p p p p = 0.064) to reduce the methane proportion at 12 h, indicating both a more efficient fermentation and a lower potential of greenhouse gas emissions compared to the fresh silages. Extending the length of ensiling to 9 months reduced the fermentation of maize silage. The processing increased the dry matter and buffered the feed as well as contributed to an increase in fermentation in 3 month silages.

Keywords

• time of ensiling
• dehydration
• pelleting
• in vitro fermentation