Nutritive value and in situ digestibility of pearl millet hay as affected by moisture concentration and bale sampling depth

Fluctuant storage temperature increased the heterogeneous distributions of pH and fermentation products in large round bale silage

“…In commercial management of silage, the investigation on the distributions of pH and fermentation products of bale silage in Alpine environment was limited. Kanani, Philipp, Coffey, Young, and Caldwell () reported that a greater range of SD in sampling should be used to accurately assess silage quality in large round bale. In this experiment, there exhibited trends for decreasing lactic acid concentration, increasing ammonia‐N ratio of total N and relatively stable levels of acetic acid and propionic acid in all bale silages from boundary to center (Figure ), which was partly consistent with the results of Coblentz, Ogden, Akins, and Chow () who reported that greater concentrations of total fermentation acids, lactic acid, and NH 3 ‐N in bale silage were found within the surface (SD 15 cm) compared with core layer (SD 61 cm).…”

“…25°C), fluctuant ST (2-20°C) limited lactic acid fermentation process with delayed pH decline and continuous production of butyric acid and ammonia-N in silage (Figure 3). This suggests that fluctuant temperature was not beneficial to improvement of fermentation quality of the bale silage, even if higher temperature (at or above 15°C, Figure 1) occurred frequently during storage under ambient condition.In commercial management of silage, the investigation on the distributions of pH and fermentation products of bale silage in Alpine environment was limited Kanani, Philipp, Coffey, Young, and Caldwell (2014). reported that a greater range of SD in sampling F I G U R E 4 The dynamics of WSC, pH and fermentation products in bale silages stored at ambient temperature (2-20°C) and constant temperature (10, 15 and 25°C).…”