Preservation Index
The Preservation Index provides an immediate indication of how well the silage has been preserved. Early detection of poor fermentation allows timely management actions to avoid issues such as reduced feed intake and butyric acid in milk. It also helps improve future ensiling practices.
Proper preservation is key to silage success, determining its shelf life, palatability, and nutritional value. Preservation also impacts the risk of undesirable microbes like harmful moulds or bacteria.
Lactic Acid Bacteria
These bacteria convert sugars into lactic acid, lowering the pH and halting bacterial activity. Successful fermentation requires an airtight (anaerobic) environment. Poor conditions favour undesirable microbes like clostridia and increase the risk of aerobic spoilage, which reduces feed value.
Interpreting the Preservation Index
Scored from 0 to 100, with a target above 80. The index reflects silage technique quality. Poorly preserved silage cannot be improved post-ensiling but can be directed to lower-value uses like feeding young stock.