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The effect of an additive containing non‐protein nitrogen on some fermentation characteristics of maize silage
Author(s) -
PHIPPS R. H.,
FULFORD ROSEMARY J.
Publication year - 1977
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1977.tb01424.x
Subject(s) - silage , nitrogen , chemistry , dry matter , lactic acid , butyric acid , fermentation , forage , acetic acid , agronomy , food science , zoology , ammonia , non protein nitrogen , ammoniacal nitrogen , biochemistry , biology , bacteria , organic chemistry , genetics
A non‐protein nitrogen additive containing ammonia, molasses and minerals was applied to precision‐chopped forage maize to raise the crude protein content of the ensiled crop from approximately 8% to 10, 14 or 16%. The dry matter content, total nitrogen, water‐insoluble nitrogen, and water‐soluble nitrogen concentrations were measured at ensiling and 2 and 8 weeks later. The pH and lactic, acetic, propionic and butyric acid contents of the resultant silage were determined 2 and 8 weeks after ensiling. The levels of crude protein achieved were 10.8, 11.5 and 14.2%, which are equivalent to recoveries in the silages of 108, 82 and 89% of the applied nitrogen. After 8 weeks the water‐insoluble nitrogen content of the treated silages had increased while the water‐soluble nitrogen content had decreased. The increase in water‐insoluble nitrogen may have been due to either decreased proteolysis or increased levels of microbial protein. There was a significant increase of 0.6 units in the pH of the silage when comparing the control to the highest rate of additive application. The additive increased the levels of lactic and acetic acid in the maize silage.