Using Modern Diagnostic Methods for Technological Discipline Assessment of Maize Silage

Abstract

The paper focuses on the analysis of compliance with the technological discipline in silage quality assessment based on sampling the silage wall using thermal imaging and penetrometer method for silage compaction. Experimental measurements were done in a selected company, which has built a silage trough with a capacity of 6,624 m 3 , in which the maize (hybrid KWS -KALIFF FAO 440) with a 36% solids content was ensiled. A thermal camera ThermoPro TM TP8S IR and cone penetrometer Eijkelkamp were used for measurements. The results obtained suggest that also undesirable heating was found in the sampling area, since the maximum temperature at some places in the depth of 0.5 m reached a temperature of 36.4 °C. According to regression and correlation analysis, we found direct linear relationship between penetration resistance and penetration depth in a 6 m and 1.5 m height (R = 0.938 respectively R = 0.970).

Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator

“…The primary cause of silage quality deterioration is respiration. Even if ensiled material is not exposed to oxygen during the production, fermentation, and stable periods, it is an unavoidable condition when the silo is opened, and conditions turned to the aerobic stage with air entering the silo [ 12 , 13 , 14 ]. During the decomposition process, the dry matter breaks down into H 2 O and CO 2 with a release of heat [ 15 ].…”

“…If it exceeds 20 °C even in the summer conditions, it would indicate that silage is not consumable for dairy cattle. Gálik et al [ 14 ] also stated that heat increase up to 30 °C in maize silage could cause nutrition losses (1.7% of dry matter per day) due to anaerobic fermentation in silage. As a result of that, it would be useful to monitor heat differences and detect abnormalities in early stages.…”

Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator

“…The primary cause of silage quality deterioration is respiration. Even if ensiled material is not exposed to oxygen during the production, fermentation and stable period, however when the silo is opened, it is unavoidable that conditions turn to the aerobic stage with air entering the silo [11][12][13]. During the decomposition process, the dry matter breaks down into H2O and CO2 with a release of heat [14].…”

“…If it exceeds 20°C even in the summer conditions, it would indicate that silage is not consumable for dairy cattle. Gálik et al [13] also stated that the self-heating of maize silage to 30°C increases the nutrition losses caused by anaerobic fermentation of silage by 1.7% of dry matter per day. It would be useful to monitor heat differences and detect abnormalities in its early stages.…”