It’s worth repeating: air is the enemy of high-quality silage. As silage is opened and fed, it is once again exposed to air, and oxygen allows aerobic organisms that survived the ensiling process — such as bacilli,
First, let’s look at what packing does. To get the anaerobic ensiling fermentation started and to minimize the aerobic spoilage processes, we need to get rid of all the oxygen “trapped” in the forage. This is ach
Summer annual crops that experience sustained periods of dry weather can contain high levels of nitrates, which can have detrimental effects on feeding. Crops with high nitrates can also be dangerous for people as well.
Even distribution of inoculants is a critical factor in their effectiveness. The bacteria in inoculants grow where they land on the forage, so it's important to apply the product evenly across the crop.
As part of the ongoing goal to produce high-quality forages, the University of Nebraska-Lincoln (UNL), Iowa State University (ISU) and Lallemand Animal Nutrition are teaming up to offer a one-day Silage for Beef Cattle
In Episode 5 of Silage Talk, the Dairy Herd Management team talks silage with Tony Hall, who works in Dairy Technical Services with Lallemand Animal Nutrition North America. The discussion covers mycotoxins and what we
The early ensiling period is critical to silage quality and stability. This is when newly harvested forage begins the transition to stable silage. Driving a fast, efficient fermentation is essential to maximizing dry ma
During ensiling there is an unseen battle between armies of microbes. High-quality forage inoculants supply armies of billions of elite, scientifically selected beneficial bacteria to help win this battle in your silage
Silage pH varies depending on the forage to be ensiled, the dry matter (DM) level of the crop and the phase of ensiling ‚Äî among other factors. While there are target pH ranges, this measure isn't an absolute