Preserving silage quality The science behind aerobic stability and spoilage control

Abstract

Climate change exerts a fundamental influence on the quality of the forage base and the safety of feed in Hungary, with the negative effects of interrelated climatic factors, in part due to their unpredictability, proving challenging to mitigate in practice. In order to maintain the health status of dairy herds and sustain the expected production level, it is essential to provide silage with a nutrient content adapted to the given lactation stage, high digestibility, proper fermentation quality, and stability after opening. Ensiling is a multi-step process requiring strict technological discipline, and the quality of the ensiled feed is influenced by the species and variety of forage crops, their cultivation techniques, and the ensiling technology itself. After the ensiling process, upon silo opening, aerobic deterioration processes may occur, which can negatively affect even well-fermented forage quality. In light of these factors, there is an increasing need to understand the factors influencing the aerobic deterioration of silage. Monitoring the aerobic stability characteristics of feed is crucial for assessing the quality, shelf life, and feed ability of fermented forages. This summary study reviews the microbiological and closely related biochemical factors influencing aerobic stability, as well as the effects of ensiling technology and environmental parameters on the aerobic deterioration of fermented feed.