They need to focus on acid levels, too, because they can have a huge impact on palatability and stability. A Comparison Of Haylage Samples T he chart above shows the lactic acid content obtained from a fermentation analysis test for 16 haylage samples. The red line shows the dry matter content of each sample, while the blue shows the lactic acid content as a percent of the total acid profile. The target pH after fermentation for haylage is 4.3 to 4.5 for alfalfa haylage and 4.3 to 4.7 for grass haylage. Making the Most of Palatable Feeds F ermentation analysis can help you place the most appealing, palatable feed in front of your cows.
T hat is especially important for close-up cows.
Butyric acid has a rotten or rancid smell, and it only takes a small amount in the silage to cause problems. Rupel, who trains Pioneer sales representatives on silage management, says producers can train their noses over time to detect these sometimes subtle smells. Acid Smell or Sensation Butyric acid Rotten Lactic acid Clean, sweet Acetic acid Like vinegar Propionic acid You'll feel a sting in the back of your nose K nowing the acid profile of silages is an even more precise way to select forages for your close-up cows. W hen haylage is harvested too wet, with a dry matter content of less than 35 percent, clostridial fermentation can occur. This can result in high levels of butyric acid, ammonia and a high pH, which often leads to unpalatable forage, says Dan Kluth, dairy nutritionist for Standard Nutrition in Jerome, Idaho.