Once silage reaches a temperature of 120 F or greater, the silage begins to caramelize. When forage is caramelized, feed energy is depleted and the protein is heat damaged. The cattle will eat the silage well, but the nutritional value will be low. The main causes of mold are slow filling, too long a chop, slow feed out, air leaks, low moisture content or a poor job of packing the silo as it is filled. If low moisture is a problem, water can be added during filling to raise the moisture level of forage being ensiled.
Mold can result in the cattle refusing to eat the silage and a lower nutritional value.
Other Problems Rancid or vinegar odors and seepage are caused by filling when the crop contains excessive moisture, inadequate fermentation or low plant sugar. Excessive moisture can also cause problems with unloading if the silage freezes. Many silage storage problems can be prevented if the silage is harvested at the proper moisture level, suitable stage of maturity and packed well. Use Your Microwave Oven to Test Forage Moisture Knowing the moisture content of forages at silo filling reduces silo seepage, improves the nutrient content, and enhances the ensiling and storage processes. You can measure the moisture content in a few minutes using a microwave oven and a small scale.