A number of spoilage microorganisms (yeasts, bacteria and molds) are naturally present on crops as they enter a bunker or silo. To prevent these microorganisms from causing losses in dry matter and quality, two conditions are required: an anaerobic (oxygen-free) environment and low pH. Some spoilage microorganisms can be inhibitted using inoculants to lower the pH and ensile the forage. Good management techniques including packing, covering, sealing, feedout management and the use of spoilage inhibitors are necessary to help control aerobic spoilage microorganisms.
At a time when feed represents 40-60% of milk production costs, every gram of nutrient counts! Nutri [read more]
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