Determination of silage acid levels that contribute to lowering pH is needed for further forage analysis. The primary fermentation acid resulting from a desirable homofermentation. Ideal silage will have 3 times more lactic acid than what comprises volatile fatty acids. Lactic acid is the strongest of all silage acids and its presence will drop pH more effectively than the other volatile fatty acids. Lactic acid in contrast has a bland odor and does not volatilize upon exposure to air.
Lactic acid creates efficient fermentation because it is stronger than the volatile acids.
The volatile fatty acids provide aerobic stability properties. Produces a sharp sweet smell and taste. Produces a rancid butter smell and taste. Elevated levels indicate silage deterioration from secondary fermentation, which in the presence of unpalatable nitrogenous end products such as amines and amides, may lead to significant reduction in dry matter intake and energy level of the forage. Butyric acid and nitrogenous proteolysis is the result of Clostridial activity in the silo.