Effects of Bale Density and Number of Stretch Film Layers on Chemical Composition and Silage Quality Class of Sorghum Bale Silage

Abstract

The objective of this study was to determine the effects of different bale density and the number of stretch film layers on chemical composition and quality of sorghum bale silage. In this research, Early Sumac variety of sorghum was used as the silage material, bale silage as the silage making technique and silage stretch film as the wrapping material. Research was arranged as 2×3 factorial following a completely randomized experiment design and four replications were carried out. Sorghum bales were carried out on two different densities (450 and 650 kg/m3) and were wrapped in three different numbers of stretch film layers (2, 3 and 4 layers). Sorghum bales were stored outside for 120 days and opened after the ensiling period and were subjected to physical evaluation and chemical analysis. According to the results of the physical evaluation, it was determined that all sorghum silages were of very good quality class. Bale density and the number of stretch film layer was determined to have an insignificant effect on the physical evaluation (P>0.05). According to the results of chemical analysis, increased bale density and the number of stretch film layers decreased pH values and increased dry matter content of silage. From the results, it was concluded that increasing bale density and the number of stretch film layers would have a positive effect on the quality of sorghum silage.