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ARS Home » Midwest Area » Madison, Wisconsin » U.S. Dairy Forage Research Center » Environmentally Integrated Dairy Management Research » Research » Publications at this Location » Publication #323200

Title: Managing fermentation with baled silage

item Coblentz, Wayne

Submitted to: Popular Publication
Publication Type: Popular Publication
Publication Acceptance Date: 12/1/2015
Publication Date: 12/14/2015
Citation: Coblentz, W.K. 2015. Managing fermentation with baled silage. Popular Publication. pp. 14-15.

Interpretive Summary:

Technical Abstract: Baled silage is an attractive management option for many forage and livestock producers. Many principles for making well-preserved baled silage are similar to those required for traditional precision-chopped silages. Generally, the overall goal is to quickly 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, this results in stable silage, provided anaerobic conditions are maintained. However, there are some unique differences between the two silage types. Good knowledge of these distinctions is important part of understanding silage fermentation, and producing high-quality baled silage.