The Preparation and Nutritive Value of A.I.V. Silage for Dairy Cows

Abstract

During the last few years a number of attempts have been made to perfect improved methods of ensiling fodder. For the most part these efforts have been directed toward the prevention of losses of nutrients, the prevention of the formation of objectionable substances in silage and toward the ensiling of crops which because of high protein content or other feature have not been customarily ensiled. Methods have been suggested by HSlken (1) and others for the application of heat from the outside or for the regulation of the amount of heat developing within the silage. Gorini (2) has obtained good results with this latter method. The object of heating is to produce a temperature favorable for the development of lactic acid bacteria but unfavorable for objectionable forms.