The goal of making silage is to preserve forage nutrients for feeding at a later date. This is accomplished by the conversion (by fermentation) of plant sugars to organic acids. The resulting acidity effectively “pickles” the forage. Production of quality silage requires minimum nutrient loss, despite the dynamic and sensitive process of silage fermentation. This process is controlled by five primary factors:
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University of Delaware researchers found increasing the cutting height of silage corn from 5 inches to just under 19 inches improved its nutritive value, but it reduced silage yield about 10 percent.
Some silage additives include enzymes. What are they and what do they do?
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