Advanced Animal Nutrition (LPGS 514)

Biochemistry of Silage Production

Presenter
Tekleab Serekebrhan

August 2006

1. Introduction Silage

Silage : It is a biochemical process product of both

the plant and microbial activities and their effect on the plant material by achieving anaerobic condition.

Moist feed made by the transformation of plant materials to a preserved fodder through anaerobic condition

It has been used since 18th century in Sweden

Introduction Conti.

Advantage

Intensification of forage production Less risk associated with weather conditions reduced loss of leaves and other small plant parts of high quality in the field
requires high capital investment no off farm market opportunity

Disadvantage

Introduction Conti. Objective

- To show who the biochemistry of silage production takes place.

Method

- referring books, Literatures, internet, personal experience

Discussion

The biochemistry of Silage production involves any activities or reactions which takes place and results alteration in the chemical and physical status of the ensiled plant material The two main components in the biochemical process of silage production

1.The plant species and stages of harvest 2.The chemical change or reactions resulting from the activities of plant enzyme and microbes
(Core of paper)

Discussion Cont.

Plant enzymes

These acts on plant tissue just after cutting and during the earlier stage in silo undergoes

Respiration (oxidative degradation of organic

compound to yield energy) glycolysis, oxidation (TCA)

sugar + oxygen carbon dioxide + water + heat

Proteolysis Once the material ensiled degrade protein

to peptides and amino acids and decline as the pH falls.

Discussion cont.

Microorganisms
fresh herbage - Aerobic fungi and bacteria --- as anaerobic condition develop in the silo they are replaced by anaerobic bacteria, able to grow in the absence of oxygen (Mc Donald et al, 1995)

Fermentation

Discussion cont. Fermentation Processes

Silage fermentation is a biological process whereby bacteria are responsible to convert WSC to organic acids including LA, AA, ethanol, mannitol and CO2.

Phases are classified based on

the microbes involved in the process

4 phases + 2undisirable 2 phases

absence or presence of oxygen in the chemical process.

the Process
based on the type of microbe involved

Phase 1-Respiration

C6H12O6 + 6 O2 ------> 6 CO2 + 6 H2O + 3.8 Mcal/kg sugar

oxygen is reduced and NADH2 is oxidized

water soluble --- into acetate, ethanol, hydrogen and CO2. Deaminate amino acids which result in decrease palatability.

Phase 2: Early fermentation (enterobacteria)

Phase 3: Lactic acid fermentation

(homofermentatives LAB pyruvate (Glycolysis) LA

organic compound is reduced and NADH2 is oxidized free sugars lactic acid + lowering pH

chemical pathway of lactic acid (diagram)

Phase 4: Stabilization phase (LAB)

low pH created in phase 3 stops plant enzymatic activity and further microbial metabolism & degradation

the Process

respiration

fermentation

Deterioration

the process Undesirable phases

Two other undesirable phases can also take place and cause important loss of dry matter and forage quality in a silo:

1. Butyric acid fermentation by clostridia (BAB)

( if phase 3 (LAF) is fail to achieve low pH in phase 4)

2) Aerobic deterioration caused by molds and yeast- just after O2 exposure

Other factors

Plant maturity and moisture content

optimum 50-65% moisture before it is put in silo

If low moisture - restricted fermentations, thereby producing less stable silages that have lower lactic acid concentrations and are less acidic If high moisture - effluent - clostridial fermentations Proper maturity adequate fermentable sugars for silage bacteria and maximum nutritional value for livestock

Other factors cont.

Nature of the plant

Legumes they have high protein content.

Problems low content of sugars, high buffering capacity (resist pH changes) high moisture content.

Recommended type

Carbohydrate rich crops that contain more than two part of carbohydrate to one part of protein.

Other factors cont.

Silage additives

Promote high levels of lactic acid production and create a low pH (3.8-4.2). (1) inoculants; ensure adequate quantities of lactic acidproducing bacteria (mostly bacteria)

(2) enzymes; (release additional sugar +fiber deg.) (3) substrate sources; primarily sugars, such as
molasses, glucose, sucrose and dextrose

4) inhibitors :inhibiting the fermentation process and growth of all microbes in the silo (formic acid)

Fermentation guide smell and texture (Physical Assessment)

Good: Yellow or brown-green ,Sweet acid smell, Firm texture Overheated Dark, brown-black Burnt carameltobacco smell, Dry, disintegrated texture Butyric: Olive green, Evil putrid smell ,Soft and slimy Moldy: Dark brown with white mould, Musty smell Dry, easily broken texture Putrid/rotted Green/: black, Putrid smell, Wet, slimy

Conclusion

Chemical changes are the result of plant enzymes activity (respiration and proteolysis) and action of microbes depending on the absence or presence of oxygen. The quality of silage is more dependant on the quality of plant material they used Factors necessary for good fermentation of silage:

anaerobic conditions (no O2 air) proper moisture sufficient plant water-soluble carbohydrates or sugars proper bacteria

Tip

Dairy cattle feed on silage, www.oznet.ksu.edu/pr_silage A Trouble-\ Shooter For Common Silage Problems