Abstract
Addition of anhydrous ammonia (approximately 1% of fresh weight) to chopped high-moisture ear corn (35.5% moisture) during ensiling markedly reduced initial populations of Lactobacillus organisms, yeasts, and molds and prevented proliferation of these microorganisms. Quantity of water-soluble carbohydrates preserved (113 days of storage) by ammonia in laboratory silos and in a commercial scale silo was approximately 50% as compared to approximately 15% with controls (no ammonia added). The ammonia-treated ear corn contained considerably less lactic acid and free amino acid nitrogen than did the untreated material. Addition of ammonia to the ear corn also formed relatively large quantities of free alanine.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
