Interpretive Summary: Effect of microbial inoculation and storage length on the fermentation profile and nutritive value of high-moisture corn ensiled at 2 different dry matter concentrations
By: Benjamin A Saylor, Celso Heinzen, Jr, E Cole Diepersloot, Luiz F Ferraretto
High-moisture corn (HMC) short-term fermentation is affected by dry matter (DM) concentration. Thus, producers try to influence HMC fermentation by using microbial inoculants and by harvesting HMC at different DM concentrations. This study aimed to evaluate the effects of different DM concentrations, heterofermentative microbial inoculants, and storage length on the fermentation and nutritive value of HMC. Total acid production was greater in HMC with a lower DM and treated with microbial inoculants. Lactic acid concentrations were generally greater in lower DM HMC. Microbial inoculants increased the production of acetic acid, an antifungal acid. Because acetic acid can improve aerobic stability, these results demonstrate microbial inoculation and lower DM can improve HMC fermentation. However, DM concentration seems to influence fermentation to a greater extent than the use of microbial inoculants. Although starch concentration was not affected by microbial inoculants or DM concentration, starch digestibility was greater in lower DM HMC. This demonstrates lower DM may improve nutritive value in addition to improving fermentation by increasing the production of total acids and lactic acid in HMC.
Read the full article in the Journal of Animal Science.