Abstract
The effect of propionic acid on the fermentation and aerobic stability of maize silage
Highlights
High level of propionic acid (1 to 2% of the DM) have been beneficial in controlling silage fermentation, the main effects are improved bunk life, aerobic stability and reduced DM losses, but a high percentage of acid often restricts fermentation (McDonald et al, 1991)
The concentration of acetic acid was lower in the propionic acid treatment than in the control after 1, 2, 4, 8, 21, 56 and 91 d of ensiling (P
No significant differences were observed in the concentration of lactic acid after 1, 2, 8, 21 and 91 d of ensiling (P>0.05).The change of the concentration of NH3-N was similar to that of acetic acid
Summary
High level of propionic acid (1 to 2% of the DM) have been beneficial in controlling silage fermentation, the main effects are improved bunk life, aerobic stability and reduced DM losses, but a high percentage of acid often restricts fermentation (McDonald et al, 1991). The cost of adding sufficient propionic acid is relatively high and usually is not cost-effective. Propionic acid added at low rates did not affect fermentation, but was effective in the reduction of heating in silage (Kung et al, 1998). Aerobic stability of maize silage can be a major problem for farmers in warm weather (Muck, 2004). The two most effective products for increasing aerobic stability of maize silage are propionic acid and Lactobacillus buchneri inoculant. The mechanisms by which Lactobacillus buchneri improves aerobic
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