Abstract

The goal of making silage is to produce a stable feed with a high recovery of dry matter, energy, and highly digestible nutrients compared with the fresh crop. Microbial fermentation in the silo produces an array of end products and can change many nutritive aspects of a forage. High-quality silage should be void of undesirable compounds that could negatively affect animal performance, the environment, or net farm income. This review discusses the interpretation of the common fermentation end products, microbial populations, organoleptic properties, and changes in nutritive aspects of silages during storage of silages with emphasis on a North American perspective.

Keywords

SilageOrganolepticFermentationDry matterSiloForageFood scienceNutrientBiotechnologyBiologyAgronomyEcology

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Publication Info

Year
2018
Type
review
Volume
101
Issue
5
Pages
4020-4033
Citations
1123
Access
Closed

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L. Kung, R.D. Shaver, R.J. Grant et al. (2018). Silage review: Interpretation of chemical, microbial, and organoleptic components of silages. Journal of Dairy Science , 101 (5) , 4020-4033. https://doi.org/10.3168/jds.2017-13909

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DOI
10.3168/jds.2017-13909