FORAGE AUDIT SILAGE
DIETARY COMPONENT (NIRS)1 & FERMENTATION PROFILE
The dietary component and fermentation profile will report key indicators of good fermentation.
The pH value informs us as to whether the fermentation is stable. A high pH will result in spoiling whereas a low pH means the silage is too acidic. Lactic acid plays a large role in lowering the pH utilising less sugar than Volatile Fatty Acids (VFAs) and Total Non Fatty Acid Volatiles (TNFAVs) and the balance of these acids is important. Low ammonia also indicates that fermentation has been good.
Low sugar levels, high nitrate levels, over wilting and poor clamp management are some of the common factors contributing to poor quality and unpalatable silage. The report will identify protein and fibre content and can subsequently be used to fine tune rations to meet the nutritional requirements of the livestock.
(NIRS)1 Near-infrared Spectroscopy
The mineral profile will determine, in great detail, the level of major minerals, trace elements and antagonist minerals in the silage.
(ICP-OES)2 Inductively Coupled Plasma Atomic Emission Spectroscopy
YOUR AUDIT WILL INCLUDE …
- Summary explanation of your results
- Clamp and silage assessment
- Dietary component report
- Mineral and trace element report
- Highlight any antagonists which could lead to mineral lock-ups
- Give a detailed breakdown of mineral and trace element deficiencies
ALL CROP BACTERIAL SILAGE INOCULANT
HM Inoculant® is a silage additive/preservative which induces rapid and cool fermentation to reduce the loss of energy components in forage. This not only reduces your silage losses, but HM Inoculant® treatment also increases the gross energy and digestibility of forage.