This video from the My Forage System channel explains how to diagnose fermentation problems in grass, legume, and corn silages.
Here are the highlights of the video:
1. Visual and olfactory aspects
The color, odor, and appearance of silages may indicate fermentation problems.
Mold can produce mycotoxins that can be dangerous for animals.
An acetic odor indicates normal fermentation, while a butyric odor indicates clostridial fermentation that can produce toxins.
An ammonia odor indicates proteolytic fermentation that can reduce the nutritional value of silage.
2. Microbiological analysis
Microbiological analysis can measure the amount of yeast, mold, and bacteria in silage.
A high yeast count may indicate aerobic fermentation which can heat the silage and make it less stable.
A high number of molds may indicate silage contamination.
High numbers of clostridial bacteria may indicate clostridial fermentation which may produce toxins.
3. Mycotoxin analysis
Mycotoxins are toxins produced by fungi that can contaminate silages.
Mycotoxin analysis can measure the quantity of different mycotoxins in silage.
Some mycotoxins can be dangerous for animals and can cause health problems.
4. Infrared analysis
Infrared analysis can measure the chemical composition of silage.
This analysis can be used to measure the amount of dry matter, starch, sugars, proteins, and other nutrients.
The results of infrared analysis can be used to assess the nutritional value of silage.
5. Recommendations
It is important to follow a rigorous sampling protocol to obtain accurate test results.
It is important to combine test results with animal observations to diagnose fermentation problems.
There are several tools available to help diagnose silage fermentation problems.