Wilting of herbage prior to ensiling: effects on conservation losses, silage fermentation and growth of beef cattle

Charmley, E.; Thomas, C.J.

doi:10.1017/s000335610001878x

Cited by 17 publications

(9 citation statements)

References 22 publications

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“…However, if such effects are real it is not clear whether they reflect a reduced efficiency of utilization of ME for milk production ( k l ), a change in the partitioning of ME for production between body tissue and milk energy output, or an effect of protein quality in the ensiled material. A number of authors of studies used in the present data set have suggested that k l is reduced because of wilting, although Castle and Watson (1984), Zimmer and Wilkins (1984), Charmley and Thomas (1987) and Peoples and Gordon (1989) reported no influence of wilting on the efficiency of ME utilization. In addition, in most studies, the liveweight change data would suggest that wilting does not influence the partitioning of nutrients between milk yield and body reserves ( Rohr and Thomas, 1984).…”

Section: Discussionmentioning

confidence: 56%

Factors influencing the response in intake of silage and animal performance after wilting of grass before ensiling: a review

Wright¹,

Гордон

Steen

et al. 2000

Grass and Forage Science

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This review examines the response in intake of silage and animal performance after wilting of grass before ensiling. It uses data from eighty‐five published comparisons. Initial analysis identified those variables having the greatest influence on the increase in dry‐matter (DM) intake of grass silage owing to wilting. Total water loss, drying rate of the wilted material and ammonia‐N concentration of the unwilted material were the variables most closely and positively correlated to the proportional increase in DM intake as a result of wilting, with r2 values of 0·344, 0·393 and 0·240 respectively. There was little evidence of curvilinearity in any of the relationships. Stepwise regression analysis was used to identify the best multiple linear regressions for predicting the proportional increase in intake owing to wilting. Factors associated with the extent and rate of water loss in the field (total water loss and drying rate) and the quality of the unwilted material ensiled and its subsequent fermentation pattern (DM digestibility, crude protein, ammonia‐N content of unwilted silage) were the key variables in the relationship. Subsequent analysis related the increase in output of milk energy of dairy cows and liveweight gain of beef cattle to the same independent variables. This indicated that variables shown to describe the response in DM intake in the previous analysis were among those most closely related to the increases in animal performance owing to wilting of grass. To assess whether the increase in animal performance owing to wilting could be explained as a direct response to increased metabolizable energy (ME) intake of wilted compared with unwilted silages, linear relationships were derived between the increase in milk and beef production parameters and the increase in ME intake owing to wilting. From these, it was concluded that there was no clear evidence that wilting reduced the efficiency of utilization of ME in beef or dairy cattle. The present study showed that the increase in milk energy output (measured in MJ) per increase in ME intake (measured in MJ) owing to wilting was linear, with a slope of 0·19. This response from additional ME intake owing to wilting is in line with what would be anticipated when increasing ME intake by other methods.

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Section: Discussionmentioning

confidence: 56%

Factors influencing the response in intake of silage and animal performance after wilting of grass before ensiling: a review

Wright¹,

Гордон

Steen

et al. 2000

Grass and Forage Science

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“…Research from the 1980s and before suggested that intake of silage was increased by wilting (e.g., Marsh 1979;Zimmer and Wilkins 1984). However, in many of those studies animal performance was not improved (Charmley and Thomas 1987) and this was attributed to reduced digestibility in wilted compared with unwilted silage, and reduced efficiency of energy utilization (Unsworth and Gordon 1985). From other work, particularly with inoculant-treated silages, this digestibility effect now seems to be due to an increase in digestibility of more extensively fermented silages rather than a reduction in digestibility due to wilting (Cushnahan and Gordon 1995).…”

Section: Restricting Fermentation Through Wiltingmentioning

confidence: 99%

Towards improved silage quality – A review

Charmley¹

2001

Can. J. Anim. Sci.

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119

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. Towards improved silage quality -A review. Can. J. Anim. Sci. 81: 157-168. Silage quality, as with all forages, is governed by the maturity of the crop at harvest. However, fermentation in the silo further influences nutritive value of silage by reducing voluntary intake and utilization of digestible nutrients. Silage research up to the present time has focussed on closing the gap between feeding value of the original crop and that of the resulting silage. This review focuses on the advances made towards closing that gap, and explores the possibility that in the future ensiling can become a tool for actually increasing the feeding value of forages. Following a section defining silage quality, the relationships between silage fermentation quality and voluntary intake and between silage fermentation and protein and energy utilization will be examined, with emphasis placed on measures to minimize the negative effects of fermentation on animal production. Recent literature is reviewed, which suggests that many factors previously thought to reduce silage intake, such as pH, lactic acid and dry matter (DM), have, in fact, only a casual relationship with intake. Concentrations of fermentation acids do not seem closely related to silage intake; however, they are critical in determining the balance of volatile fatty acids (VFA) produced in the rumen. This in turn, affects the non-glucogenic ratio and can influence milk and body composition in productive livestock. While rumen ammonia is often implicated in reducing silage intake, protein solubility may be more the causal agent than ammonia per se. Protein solubility is also a major factor in reducing the efficiency of silage protein utilization. Methods to reduce protein solubility in silages are discussed. Methods shown to improve silage feeding value include effective wilting and rapid acidification, either by direct acidification or the use of inoculants. Their widespread adoption has undoubtedly contributed to improvements in animal production from silages in recent years. Key words:Silage, feeding value, voluntary food intake, fermentation, ruminant Charmley, E. 2001. Vers de l'ensilage de meilleure qualité -Analyse. Can. J. Anim. Sci. 81: 157-168. Comme c'est le cas pour les fourrages, la qualité de l'ensilage dépend du degré de maturité de la culture à la récolte. La fermentation dans le silo influe cependant aussi sur la valeur nutritive du produit en réduisant la prise alimentaire et l'assimilation des éléments nutritifs digestibles. Jusqu'à présent, les recherches sur l'ensilage avaient pour but de rétrécir l'écart entre la valeur bromatologique de la culture et celle de l'ensilage qui en dérive. L'article que voici illustre les progrès réalisés en vue de rétrécir cet écart et examine la possibilité qu'à l'avenir, on puisse se servir d'ensilage pour vraiment rehausser la valeur bromatologique des fourrages. Après avoir défini la qualité de l'ensilage, nous examinerons les relations entre la qualité de la fermentation et la prise alimentaire ainsi qu'entre la ...

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“…Fresh forage is occasionally ensiled directly to avoid inclement weather, accelerate the harvesting process and improve uniformity of regrowth by eliminating windrows on the ground. Extensive protein degradation during fermentation has been documented in many legumes (McKersie, 1985; Charmley and Thomas, 1987; Albrecht and Muck, 1991). This may reduce the efficiency with which N is utilized by ruminants (Waldo, 1985) and increases the risk of environmental contamination, as excess N is excreted in urine (Tamminga, 1992).…”

Section: Introductionmentioning

confidence: 99%

Protein degradation and fermentation characteristics of unwilted red clover and alfalfa silage harvested at various times during the day

Owens

Albrecht

Muck

2002

Grass and Forage Science

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Extensive proteolysis during fermentation of high‐protein legumes reduces dietary N‐use efficiency in ruminants. Research has demonstrated that enhancing the level of fermentable carbohydrates in crops entering the silo may reduce protein degradation by increasing the rate of decline in pH. The objective was to evaluate whether delaying cutting time during the day, to allow accumulation of total non‐structural carbohydrates (TNC), would inhibit proteolysis in the silo. Red clover (Trifolium pratense L.) and alfalfa (Medicago sativa L.) were harvested at 06.00, 10.00, 14.00 and 18.00 hours in 1993, 1994 and 1995, and ensiled without wilting. TNC accumulated in fresh forage during the day, with starch accounting for more than 0·50 of the daily change in TNC in fresh herbage of both species, except in red clover in 1995. The level of TNC in fresh forage did not consistently affect the extent of protein degradation in either species and, in all instances, alfalfa underwent more extensive proteolysis than red clover. Silage pH typically decreased and starch concentration increased as cutting time was delayed from 06.00 to 18.00 hours. Although the extent of proteolysis was largely unaffected by inherent increases in TNC, harvesting in the afternoon did provide several benefits including increased dry‐matter content, lower silage pH and higher starch concentrations. Effluent production is a concern in any unwilted silage system; there was therefore an added advantage of lower moisture content from cutting in the afternoon.

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Wilting of herbage prior to ensiling: effects on conservation losses, silage fermentation and growth of beef cattle

Cited by 17 publications

References 22 publications

Factors influencing the response in intake of silage and animal performance after wilting of grass before ensiling: a review

Factors influencing the response in intake of silage and animal performance after wilting of grass before ensiling: a review

Towards improved silage quality – A review

Protein degradation and fermentation characteristics of unwilted red clover and alfalfa silage harvested at various times during the day

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