How to assess the silage quality?

QUALITY OF SILAGE

  • Very good silage
    • It is clean, the taste is acidic, and has no butyric acid , no moulds, no sliminess nor proteolyses.
    • The pH is between 3.5 and 4.2. The amount of ammoniacal nitrogen should be less than 10 per cent of the total nitrogen.
    • Uniform in moisture and green or brownish in colour. Taste is pleasing, not bitter or sharp.
  • Good silage
    • The taste is acidic. There may be traces of butyric acid. The pH is between 4.2 and 4.5.
    • The amount of ammoniacal nitrogen is 10-15 per cent of the total nitrogen. Other qualities are same as that of very good silage.
  • Fair silage
    • The silage is mixed with a little amount of butyric acid. There may be slight proteolysis along with some mould. The pH is between 4.5 and 4.8.
    • Ammoniacal nitrogen is 15-20 per cent of the total nitrogen. Colour of silage varies between tobacco brown to dark brown.
  • Poor silage
    • It has a bad smell due to high butyric acid and high proteolysis. The silage may be infested with moulds.
    • Less acidity, pH is above 4.8. The amount of ammoniacal nitrogen is more than 20 per cent. Colour tends to be blackish and should not be fed.
Last modified: Monday, 1 August 2011, 6:38 AM