Investigations to suppression of butyric acid fermentation and clostridia activity in silages from green forage low in nitrate

The aim of this work is to determine the threshold values of ensiling potential of green forage, under those the at present admits ensiling technological measures to securing fermentation quality are successful and turned around, under which conditions additional measures are necessary to produce butyric acid-free silages. The second aim of this study is to explain the dynamic of clostridial development during ensilage, depending on DM content, intensity of lactic acic formation and nitrate content. Conclusions are to be derived for ensiling technological measures to compensate the absence of nitrate in the ensiling material to securing fermentation quality. For it, two multi-factorial experiments with ochardgrass are carried out under laboratory conditions and the fermentation process is investigated.

Principal Investigators
Kaiser, Ehrengard Prof. Dr. agr. habil. (Details) (Animal Nutrition and Food Science)

Duration of Project
Start date: 04/1996
End date: 12/2001

Research Areas
clostridia, Clostridien, Nitrat, nitrate, Silage

Last updated on 2020-09-03 at 23:13