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Fermentation patterns in ryegrass, red clover and maize silages treated with formaldehyde additives at ensiling
Author(s) -
Kaiser Alan G.,
Terry Ronald A.,
Dhanoa Mewa S.
Publication year - 1981
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740320702
Subject(s) - silage , formaldehyde , red clover , fermentation , formic acid , chemistry , agronomy , ammonia , food science , zoology , biology , biochemistry
Abstract The influence of level of formaldehyde application at ensiling on fermentation patterns in ryegrass, red clover and maize silages was studied in three experiments using small‐scale silos. Formaldehyde was applied, together with formic acid at 2 litre t −1 fresh crop, over the range 0 to 166 g formaldehyde kg −1 crude protein (CP) in the crop. In ryegrass and red clover, but not in maize, low levels of formaldehyde application (<60 g kg −1 CP) induced clostridial‐type fermentations, as evidenced by increases in the content of volatile fatty acids and ammonia N. The concentrations of ethanol and 2,3‐butanediol were also increased. At higher levels of application, formaldehyde was particularly effective in restricting fermentation in ryegrass and red clover silages, there being little acid production above 120 and 80 g kg −1 CP, respectively. Only low levels of formaldehyde ( ca 20 g kg −1 CP) were required to achieve this effect in maize silage. In each crop the insoluble N content of the silages increased with level of formaldehyde application. The recovery of formaldehyde in both the treated herbage and silage improved with level of application, but did not exceed 50% of that applied. As physical losses of formaldehyde would be expected to be minimal under the conditions of the experiments, it appears that chemical bonding was the main reason for the lack of recovery of formaldehyde.