The four phases of silage
1 · Aerobic phase
Plant respiration and aerobic microbes use oxygen and sugars, producing heat. Fast filling, packing and sealing keep this phase short.
2 · Fermentation
Lactic acid bacteria convert sugars to acids and pH falls. A fast pH decline limits undesirable microbes.
3 · Stable phase
With no oxygen and low pH, the silage stays relatively stable as long as the cover stays intact.
4 · Feed-out
Air enters the face. Yeasts use lactate and the silage can heat; moulds may follow. Face management decides losses here.
Laboratory analysis
What to measure: DM, pH, lactic, acetic and butyric acids, ammonia-N, and, for corn, starch and kernel processing. Interpret them together (Kung et al., 2018).