Submitted to: American Forage and Grassland Council Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/19/2014
Publication Date: 1/13/2015
Citation: Coblentz, W.K. 2015. Factors that influence baled silage fermentation. American Forage and Grassland Council Conference Proceedings. January 12-14, 2013. St. Louis, MO.
Technical Abstract: Baled silage is an attractive management option for many forage and livestock producers. Most principles involved in making well-preserved, baled silage are similar to those required for precision-chopped silages. Generally, the overall goal is identical: create an anaerobic environment in which plant sugars are converted by microorganisms adhered to the forage plant into fermentation acids (preferably lactic acid) that lower the pH of the forage mass. Ideally, these conditions result in stable silage, provided anaerobic conditions are maintained. Despite the common goals and management principles shared between chopped and baled silages, there are some unique differences between the two silage types. Good knowledge of these distinctions is an important part of understanding silage fermentation, and producing high-quality, baled silage.