title: Microbial populations, fermentation end-products, and aerobic stability of corn silage treated with ammonia or a propionic acid-based preservative.
abstract: We studied the effects of ammonia treatment on microbial populations during the fermentation of corn silage. We also compared the effects of ammonia to a preservative containing buffered propionic acid and other antifungal compounds on the fermentation and aerobic stability of corn silage. In the first experiment, whole-plant corn was ensiled without treatment or treated with ammonia-N to supply an additional 0.3% N (fresh-forage basis). The addition of ammonia immediately increased silage pH and had no effect on numbers of lactic acid bacteria, but delayed their growth compared with untreated silage. Numbers of enterobacteria declined more slowly, but numbers of yeasts and molds declined more quickly in silage treated with ammonia. During the early stages of ensiling, lactic acid increased more rapidly in untreated than in treated silage. The reverse was true for acetic acid concentrations. When exposed to air, growth of yeasts and molds was delayed in ammonia-treated silage. In a second experiment, various levels (0.1 to 0.3%, fresh weight) of ammonium-N or a preservative with buffered propionic acid were added to whole-plant corn and allowed to ensile for 106 d. Silage treated with ammonia had a greater ratio of L- to D-lactic acid than did other silages. Untreated silage was aerobically stable for 32.3 h, whereas the low (42 h) and moderate (52.7 h) concentrations of both additives numerically improved aerobic stability. High concentrations of ammonia-N (0.3%) or a buffered propionic acid preservative (0.3%), markedly improved the aerobic stability of corn silage (82 and 69 h for ammonia and propionic acid-treated silage, respectively).
authors.affiliation: Delaware Agriculture Experiment Station, Department of Animal & Food Sciences, College of Agricultural & Natural Resources, University of Delaware, Newark 19717-1303, USA. lkung@udel.edu
authors.forename: L
authors.initials: L
authors.lastname: Kung
authors.forename: J R
authors.initials: JR
authors.lastname: Robinson
authors.forename: N K
authors.initials: NK
authors.lastname: Ranjit
authors.forename: J H
authors.initials: JH
authors.lastname: Chen
authors.forename: C M
authors.initials: CM
authors.lastname: Golt
authors.forename: J D
authors.initials: JD
authors.lastname: Pesek
mesh_terms: D000641:Ammonia / Q000494:pharmacology*; D004355:Drug Stability; D004755:Enterobacteriaceae; D005285:Fermentation; D005520:Food Preservatives / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D017045:Lactococcus; D010100:Oxygen; D011422:Propionates / Q000494:pharmacology*; D012820:Silage / Q000382:microbiology*; D015003:Yeasts; D003313:Zea mays
chemical_list: D005520:Food Preservatives; D011422:Propionates; D019344:Lactic Acid; D000641:Ammonia; C029658:propionic acid; D010100:Oxygen