The effect of sealing and of additives on the fermentation characteristics and mould and yeast counts in stretch film wrapped big-bale lucerne silage.
The effect of number of film layers was investigated in silages produced in wrapped big bales. The herbage used was difficult to ensile lucerne wilted to DM levels of 320-490 g/kg. Fermentation changed to a more homofermentative process as the number of film layers increased. An increasing number of film layers (4, 6, 8 or 10) also resulted in a notable decrease in moulds and yeasts. Four layers could not guarantee successful preservation in lucerne, and higher numbers of undesirable micro-organisms were detected. Hard stalks damaged the first two film layers during wrapping in the bales. Effect of number of film layers was more important than effect of additives for inhibition of mould and yeast counts.
Keller
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Institute of Animal Nutrition and Planned Crop Storage, Martin-Luther-University Halle-Wittenberg, Germany.
Nonn
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Jeroch
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D005285:Fermentation; D005503:Food Additives; D005511:Food Handling; D005658:Fungi / Q000145:classification / Q000302:isolation & purification*; D000455:Medicago sativa; D012820:Silage / Q000382:microbiology; D015003:Yeasts / Q000145:classification / Q000302:isolation & purification
D005503:Food Additives