Round-baled silage has emerged as a preferred method for preserving high-quality forage in Kentucky, offering numerous advantages for livestock feeding. Howev-er, this technique presents unique challenges. Notably, achieving the ideal moisture con-tent (MC) of 40-60% and ensuring the forage is adequately oxygen-free when wrapped in plastic.
A fermentation report helps producers evaluate the quality of their baleage and assess potential feeding risks. Poorly fermented baleage can lead to clostridrial bacterial growth, and even botulism.
Some ways to optimize your baleage quality
• pH and its Importance: Ensiling lowers bale pH through the production of lactic acid. A pH of 5.0 or lower inhibits clostridial bacteria growth. The target pH varies with forage type and moisture content. For example, legume baleage is stable at a higher pH than grasses.
• Moisture Content and Dry Matter: Achieving a MC within the 40-60% range is essential for effective fermentation. The sweet spot for fermentation is between 50-60% MC, fostering robust lactic acid production and maintaining a pH below 5.0, thereby in-hibiting harmful clostridial bacteria. Baleage with MC lower than 50% may have restrict-ed lactic acid production and elevated pH levels, potentially affecting fermentation. However, bales kept anaerobic by at least six layers of UV-resistant plastic can remain valuable feed, even if not fully fermented.
• Crude Protein: The forage’s crude protein content, determined by its nitrogen con-tent multiplied by 6.25, is a key indicator of fermentation potential. Early-cut forages, which usually have higher crude protein levels, also possess more fermentable carbohy-drates, crucial for a successful fermentation process.
• Lactic and Acetic Acids: Lactic acid, the primary product of anaerobic fermenta-tion, is pivotal in reducing pH and stabilizing baleage. Desired lactic acid levels are above 3% on a dry matter basis. However, levels often fall below this target, especially when MC is under 50%. These lower levels are not overly concerning if the bales are wrapped in plastic which remains intact until feeding. Acetic acid, vital for preventing yeast and mold growth once bales are exposed to oxygen, should ideally be between 1-4% (DM basis). Excessive acetic acid may signal issues like high moisture content or clostridial fermentations.
• Propionic and Butyric Acids: These acids should be minimized, with propionic acid below 1% and butyric acid under 0.5% (DM basis). Elevated levels indicate possible fermentation problems, such as insufficient sugars for fermentation or secondary fermen-tation by clostridial bacteria, potentially affecting livestock health.
• Ammonia and Ash Content: Ammonia, measured as a percentage of total nitrogen or as a crude protein equivalent, indicates the extent of clostridial fermentation. Ammo-nia-N levels exceeding 15% suggest significant clostridial activity. Ash content can re-veal soil contamination; levels above 11% often mean dirt intrusion, a primary pathway for clostridial bacteria into baleage.
• Physical Observation: Evaluating baleage’s physical attributes, such as odor, bale shape and effluent presence, is also crucial. A pleasant smell, the absence of seepage and intact plastic wrapping are good indicators of successful fermentation.