Forage Newsletter | October 2020 |
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The Dairy One Forage Lab excels in providing high quality analyses and customer service. Our goal is to provide analytical services designed to meet the expanding demands of modern agriculture. New technology and traditional methods are combined to deliver fast, accurate results. |
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Corn Silage Quality - From the bunk to the lab
Sarah Fessenden, Dairy One Business Development Manager, Forage & Soils
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Harvest is wrapping up here in the Northeast and across most of the US. With haylage yield dragging in many parts of the country, the importance of high quality corn silage is even greater. Proper analysis of corn silage provides the information you and your nutritionist need to make important feed decisions. While there are a number of analyses that can be done in the lab, there are also ways you can analyze quality right at the bunk. The following are some key aspects of corn silage to focus on along with the different ways they can be analyzed both on the farm and in the lab. |
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Processing
An important part of corn silage is the energy, mainly available through the kernels on the plant. This year we saw fairly hard kernels, stressing the importance of a kernel processor on the chopper.
Analysis at the bunk
To assess processing on farm, take a 1-quart sample and spread it out on a clear surface. Inspect the sample for kernels. If any whole kernels are found within your sample, the processing is sub-optimal.
You can also use the float method to separate the kernels for easier sample analysis:
- Fill of large container, such as a dish pan, 1/2-3/4 full with water.
- Place the 1-quart sample in the tub, gently stirring to separate the sample.
- Skim the stover from the top of the tub.
- Gently pour out the sample and collect the kernels from the bottom of the pan.
- Assess the kernels for any whole pieces.
Another on farm tool that is essential for corn silage assessment is the Penn State Shaker Box. While you can purchase one yourself, most nutritionists use this tool for their customers.
- Place about 400g of sample in the shaker box.
- Shake 5 times on each side for 8 rotations, equaling about 40 shakes.
- Examine the bottom screen for whole kernels.
Weigh each sieve to determine the percentage of sample it contains. The goal is to have 3-8% of the sample on the upper sieve, 45-65% on the middle sieve, 20-30% on the lower sieve, and less than 10% on the bottom.
In addition to measuring the effectiveness of processing, the Dairy One Integrated Farming Solutions team also uses the Penn State Shaker Box to measure mixer effectiveness.
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Analysis at the lab
Dairy One’s corn silage processing score (service package 225) takes your processing analysis a step further. We take the sample and shake it through a series of 5 sieves to separate out the particle sizes. Any particles that pass through the 4.75 mm sieve are collected and analyzed for starch. If more than 70% of the sample passes through, the sample has optimum processing. If 50-70% of the sample passes through, the processing is consider adequate and if less than 50% of the sample passes through it is considered inadequately processed. Pair this analysis with starch digestibility to get the all of the information you need to make smart nutrition decisions.
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Fiber
Analysis at the bunk
The peNDF (physically effective fiber) can also be assessed using the shaker box. Add the amount of feed on the top three sieves and multiply it by the NDF to calculate the peNDF. This measures the portion of fiber that stimulates chewing and rumination. This is also a contributing factor to the rumen mat, the floating layer of large particles in the rumen.
Analysis at the lab
In the lab, we can measure the digestibility of the fiber using our forage NDFDom time points package which includes aNDFom, uNDFom, and NDFDom at 30, 120, and 240 hours (service package 585). These values are used in ration software to model the rumen flow and feed passage. The 240 value can be particularly helpful as it indicates which portion of the fiber is indigestible, greatly effecting intake as it slows passage rate.
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Fermentation
Analysis at the bunk
In a few months we will be ready to open the new bunks and assess fermentation. At the bunk, this can be roughly assessed by scent and color. A good fermentation may have a slightly sweet scent, but overall will be odorless. The principal acid desired is lactate, which has little to no odor. Acetic acid is the second most common, which will lend a vinegar smell. A strong vinegar smell means there is more acetic acid, indicating a bad fermentation. A rancid or fishy odor is usually caused by clostridial fermentation and butyric acid. This type of fermentation can also create putrescine and cadaverine. A brown, yellow-green, pink, or blue-green color or slimy texture are also indicative of a bad fermentation and/or mold.
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Analysis at the lab
Dairy One’s fermentation profile (service package 207) includes lactic, acetic, lactic/acetic ratio, propionic, butyric, iso-butyric, VFA score, and more. The report also includes goal, typical, and graphical results to help interpret how your silage compares.
Combining this tools for on farm and lab analysis will put you in the best position to maximize the performance of your crop. After analyzing this year’s crop, work with your nutritionist to set goals for improvement next year. Be sure to share these goals with your agronomist to determine what changes need to be made to reach them.
For a full list of Dairy One Forage Laboratory analytical services as well as other reference materials, visit dairyone.com. Call 607-375-9962 with any questions you may have regarding forage analysis, or email forage@dairyone.com.
Dairy One is also proud to offer precision farming and agronomy services. This team will help you gather and analyze the data you need to make better decisions in the field. If you’re looking to increase quality, yields, and efficiency email precisionfarming@dairyone.com or call 607-252-7550. |
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Dairy One Forage Laboratory | 730 Warren Road, Ithaca NY 14850
800.344.2697 Ext. 9962 | F: 607.257.1350
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