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Sep 02, 2020

Stop maize silage wasting away with MAGNIVA inoculants

Sep 02, 2020

MAGNIVA Platinum Maize inoculants help reduce aerobic spoilage in clamps meaning more valuable silage is available to feed as Roy Eastlake from Lallemand Animal Nutrition explains.

Typical dry matter losses in maize clamps from aerobic spoilage are around 15%, leading to higher purchased feed bills.  As we know a great deal about the causes of waste in maize silage, we know what to do to reduce the impact.

Waste in maize is a consequence of the action of yeasts and moulds found on all crops.  When exposed to air the yeasts grow, leading to a loss of the acidic conditions vital for the preservation of silage and so causing waste.

They also burn off energy and feed value, leading to the clamp heating up which can reduce palatability.

Moulds and other opportunistic micro-organisms then become active, adding to the spoilage process and resulting in a second increase in silage temperature.

To reduce waste, we need to reduce the number and activity of yeast and moulds.

Step 1. Reduce the numbers of yeast and moulds present

By reducing the initial populations, we reduce the opportunity they have to multiply.  MAGNIVA Platinum Maize inoculants combine two strains of heterofermentative bacteria, L. buchneri NCIMB 40788 and L. hilgardii CNCM I-4785 which are proven to reduce the problems caused by yeast and moulds.

During the fermentation they quickly produce powerful antifungal compounds which significantly reduce the level of yeasts and moulds, improving both immediate and longer term aerobic stability, protecting the silage while the clamp is open.

Fewer yeasts and moulds mean less risk of waste.

Step 2. Reduce the activity of any remaining yeasts and moulds

To further reduce wastage you need to keep oxygen out both before and after the clamp is opened.  This means a combination of good consolidation, covering and sealing the clamp effectively and keeping the face tight and clean at feedout.

Successful strategies to reduce waste begin and end with stopping yeasts and moulds by reducing their numbers and restricting their access to oxygen.