Beef production from formic acid-treated and wilted silages

Abstract

1. Herbage was ensiled, fresh at 17% DM or wilted to 32% DM, with and without the addition of formic acid (19-2 kg/tonne DM). The silages were fed individually ad libitum to 36 fifteen-month-old British Friesian steers of about 280 kg initial live weight (nine animals per treatment). 2. Wilting and the application of formic acid both inhibited fermentation, resulting in silages with higher levels of water-soluble carbohydrates, lower concentrations of volatile nitrogen and lower organic acid contents. 3. There were no significant dry matter x formic acid interactions in dry-matter intake or daily live-weight gain. 4. Treatment with formic acid did not enhance significantly either dry-matter intake or daily live-weight gain. Furthermore, it had little effect on digestibility, nitrogen retention or metabolizable energy (ME) concentration. 5. Wilting before ensiling increased dry-matter intake from 5-0 to 8-3 kg/head per day with consequent marked increases in ME intake, nitrogen retention and live-weight gain. Wilting, however, had little effect on digestibility, ME concentration, or the efficiency with which dietary nitrogen intake was retained.

Intake by and performance of early-weaned calves offered unwilted or wilted silage supplemented with a cereal and protein concentrate or dried grass

“…In another experiment Forbes and Jackson (1971) found pre-wilting increased slightly (0-7 units), but not significantly, DM digestibility of silage. The advantages of pre-wilting on silage DM intake might have been reduced in the present experiment due to the following factors: DM content was less than optimal (Jackson and Forbes, 1970) both unwilted and wilted herbage were ensiled with an additive (Hinks et al, 1976) and both unwilted and wilted silages were offered with supplements (Alder et al, 1969;Forbes and Jackson, 1971). The effect of rapid pre-wilting on intake of silage by older calves and beef cattle is more consistent than its effect on digestibility in that it invariably leads to greater DM intakes than with silages made from unwilted herbage (Alder et al, 1969;Jackson and Forbes, 1970;Forbes and Jackson, 1971;Hinks et al, 1976).…”

“…There appears to be no consistency in the literature on the effect of pre-wilting on digestibility of resultant silages made in the United Kingdom. The effect of rapid pre-wilting on intake of silage by older calves and beef cattle is more consistent than its effect on digestibility in that it invariably leads to greater DM intakes than with silages made from unwilted herbage (Alder et al, 1969;Jackson and Forbes, 1970;Forbes and Jackson, 1971;Hinks et al, 1976). In another experiment Forbes and Jackson (1971) found pre-wilting increased slightly (0-7 units), but not significantly, DM digestibility of silage.…”

Beef production from additive-treated silages

“…THE important relationship between silage dry-matter (DM) intake and performance, particularly in young beef cattle, has been well recognized (Tayler, 1967;Jackson and Forbes, 1970;Hinks, Edwards and Henderson, 1976). Silage DM intake, however, is restricted by the products of protein degradation in poorly preserved silages and by high concentrations of free organic acids in well preserved silages (Wilkins, Hutchinson, Wilson and Harris, 1971).…”

“…Silage DM intake, however, is restricted by the products of protein degradation in poorly preserved silages and by high concentrations of free organic acids in well preserved silages (Wilkins, Hutchinson, Wilson and Harris, 1971). Wilting herbage prior to ensiling is one method used to enhance intake and performance (Hinks et al, 1976). The use of silage additives, to restrict fermentation and protein degradation after ensiling, is another.…”

“…Wilting herbage prior to ensiling is one method used to enhance intake and performance (Hinks et al, 1976). Formic acid reduces initial pH and restricts fermentation (Waldo, Keys and Gordon, 1975;Hinks et al, 1976) though its ability to enhance intake appears to be more variable (Valentine and Brown, 1973;Hinks et al, 1976). Formic acid reduces initial pH and restricts fermentation (Waldo, Keys and Gordon, 1975;Hinks et al, 1976) though its ability to enhance intake appears to be more variable (Valentine and Brown, 1973;Hinks et al, 1976).…”