Fermentation Analysis
In order to get an idea of the quality of the silage and the fermentation pattern we take samples and submit them to approved laboratories (e.g. CVAS, Dairyland) for analysis. There are a number of features we can request in the analysis, all of which add to the cost, so it is important to understand what we are looking for from the analysis so that we do not pay for things we do not need. If we have a good, well preserved silage and we are doing the analysis just to show the producer the feeding quality of the silage, then limit the analysis to the "Feed" analysis. This will show things like the dry matter of the silage, pH, fiber and lignin levels, starch, protein levels (including total crude protein, soluble and bound protein) and the derived parameters like net energy figures.
If the producer is unhappy with silage quality, then in addition to the
above, add ash (shows if there was soil, or possibly slurry, in the
forage: take 7 off the ash and the rest is from something other than the plant, e.g. ash at 12%, 12-7 = 5%, which is 100 lb/ton of silage DM of ash coming from soil, or slurry, potentially sources of clostridia [soil]
and/ or enterobacteria [slurry]). In addition, have the fermentation
analyses done (include 1, 2-propanediol if it is a silage treated with
Lactobacillus buchneri) and also consider microbial analyses (usually only if yeasts are the suspected cause)
If the producer is unhappy with silage quality, then in addition to the
above, add ash (shows if there was soil, or possibly slurry, in the
forage: take 7 off the ash and the rest is from something other than the plant, e.g. ash at 12%, 12-7 = 5%, which is 100 lb/ton of silage DM of ash coming from soil, or slurry, potentially sources of clostridia [soil]
and/ or enterobacteria [slurry]). In addition, have the fermentation
analyses done (include 1, 2-propanediol if it is a silage treated with
Lactobacillus buchneri) and also consider microbial analyses (usually only if yeasts are the suspected cause)