May 25, 2021
Retain high-value crimp nutrients
May 25, 2021
The way crimped grain is treated and ensiled has a big impact on its nutrient retention and quality when it comes to feed out. This high-value crop, can help to reduce purchased feed costs so it’s particularly important to minimise waste.
Retaining nutritional value from crimping to feeding will ensure you have a high quality feed, allowing you to reduce the amount of purchased feeds in the diet. Spoilage microorganisms such as yeasts and moulds must be controlled when the crimp is fermenting as well as when it is being fed out, so they do not consume the valuable nutrients preserved within the clamp. Taking control of the fermentation process and microbes present is particularly important with crimp, given that it tends to be removed and fed quite slowly.
Here we talk about our crimped barley trials which showed that grain treated with Magniva Platinum Crimp, had significantly fewer yeasts and moulds, compared to grain with no inoculant treatment.
Recent crimp trial results
After 15 days of fermentation, the moisture, starch and crude protein values of the treated and control grain were virtually the same and showed no excessive losses.
Meanwhile, the treated grain had two and a half times as much acetic acid and 70 times as much 1,2 propanediol than the untreated grain. These are the two main metabolites which enhance aerobic stability in silage, and consequently this was reflected in the minimal levels of yeasts and moulds in the treated grain.
As a result, the treated grain is much more likely to keep better and retain its valuable starch and protein levels as it’s being fed. This is a great result after only 15 days of fermentation as, in the past, it would take up to six weeks to see these results. We would still recommend to ensile the Crimp as long as possible when the situation allows, but this new technology will give farmers an element of flexibility when an early opening is needed.
Why use a crimp-specific inoculant?
- A crimp-specific inoculant delivers a specific dose of beneficial heterofermentative bacteria, to make sure they dominate over the wild bacteria that would otherwise cause an inefficient fermentation.
- The specific types of bacteria in Magniva Platinum Crimp (L. hilgardii CNCM I-4785 and L. buchneri NCIMB 40788) facilitate production of the important acetic and propionic acids, as well as lactic acid, leading to a much quicker heterofermentative process. This leads to the early reduction in spoilage organisms and nutrient loss, which is maintained through to feeding.
Why is moisture content of crimp important?
Magniva Platinum Crimp is convenient and cost-effective, however it must be applied properly to get the most from it. It is important to add water during crimping, as crimped grain needs to have a moisture content of at least 25%. The moisture ensures that the bacteria in the inoculant are active and well distributed throughout the clamp, so the crop is preserved correctly from front to back and top to bottom.