Abstract
The extent and type of in-silo fermentation has a profound influence on the composition of nutrients absorbed from the digestive tract of dairy cows (Choung & Chamberlain, 1993; van Vuuren et al. 1995). The amount of amino acids absorbed from the small intestine decreases when the extent of in-silo fermentation is increased due to reduced efficiency of microbial protein synthesis. The ratio of lipogenic to glucogenic VFA increases when in-silo fermentation is restricted, since silage lactic acid generally increases propionate in rumen VFA, whereas WSC in silage increases acetate, butyrate or both. The purpose of this study was to estimate quantitative relationships between silage fermentation characteristics and milk production using data based on mean treatment values of production parameters and silage fermentation characteristics.
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