A study of the process of making clamp silage

Extract

An account has been given of an investigation into the changes which occur during the preservation of the oat and tare crop in the clamp silo.

The material obtained from the clamp was divisible into three types: (1) An uppermost thick layer of mouldy material. (2) “Sweet” silage from the middle layers. (3) Wet “sour” silage from the bottom layer. The spoilt material in the top layer represented approximately 19 per cent. of the whole of the crop contained in the clamp, and in addition to this, the silage was extensively spoilt round the sides of the clamp to an average depth of 12 inches. In comparing the processes of ensilage in the tower and in the clamp, it should be remembered that spoiling of this type only affects the top few inches of the material in the tower silo.

The loss of dry matter in the “sour” silage layer, arising from fermentation and drainage away of juice, amounted to more than one-fifth of the dry matter of the crop originally present in the layer. This represents a much bigger loss than any previously recorded at Cambridge in similar work with tower silos. An exceptionally heavy destruction of carbohydrates further characterised the production of the “sour” silage in the clamp.

The loss of dry matter in the “sweet” silage layer was much smaller and was comparable in magnitude with that occurring during the production of “green fruity” silage in tower silos.

The chemical characteristics of the “sour” silage samples were investigated and were found to conform with results discussed in a previous communication, namely, the samples contained a high proportion of volatile bases to amino acids, and the volatile acids were present in appreciable excess of the non-volatile organic acids.