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Effect of salts of sulphite on yeast numbers and temperature of whole-crop wheat silage

Published online by Cambridge University Press:  20 November 2017

R. R. Edwards ,
J. K. Margerison  and
V. Kuri
R. R. Edwards
Affiliation:
Seale-Hayne Faculty of Agriculture, Food and Land Use, Newton Abbot, Ashburton Road, Devon TQ12 6NQ, UK
J. K. Margerison
Affiliation:
Seale-Hayne Faculty of Agriculture, Food and Land Use, Newton Abbot, Ashburton Road, Devon TQ12 6NQ, UK
V. Kuri
Affiliation:
Seale-Hayne Faculty of Agriculture, Food and Land Use, Newton Abbot, Ashburton Road, Devon TQ12 6NQ, UK
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Extract

Maize and whole crop silages are particularly susceptible to spoilage from aerobic micro-organisms. As a consequence, the maintenance of aerobic stability of silage during the feed-out phase is important in the preservation of silage quality and animal health (Scudamore and Livesey, 1998). The aim of this study was to monitor the effect of low levels of salts of sulphite on the stability of whole crop wheat silage, pH, temperature and laboratory culture of yeast.

Type
Cattle Nutrition
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 110
Copyright
Copyright © The British Society of Animal Science 2003

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