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Temperature and other factors affecting the quality of silage

Published online by Cambridge University Press:  27 March 2009

Arthur Amos  and
Gwilym Williams
Arthur Amos
Affiliation:
School of Agriculture, Cambridge University.
Gwilym Williams
Affiliation:
School of Agriculture, Cambridge University.
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Extract

In 1883 Mr George Fry, F.L.S. described a series of observations which he had made upon silage. From these he drew the conclusion that if the conditions of silage making were such that the temperature exceeded 45° C. sweet brown silage resulted, but that if the temperature failed to rise above 40° C. then sour silage with a rather repulsive odour was produced. These results were obtained in the type of silos then commonly in use, which varied in depth generally between 12 and 18 feet, frequently had a considerable surface area and were filled comparatively slowly.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 12 , Issue 4 , October 1922 , pp. 323 - 336
Copyright
Copyright © Cambridge University Press 1922

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References

page 323 note 1 Agricultural Gazette, 08 27th, 1883, Nov. 26th, 1883 and April 14th, 1884.Google Scholar

page 323 note 2 Voelcker, . Journal of the Royal Agricultural Society, 1884.Google Scholar

page 323 note 3 Voelcker. Ibid. 1886.

page 323 note 4 Silos for British Crops by the sub-editor of the Field.

page 323 note 5 Babcock, and Russell, . Wisconsin Agricultural Experiment Station, 17th and 18th Annual Report, 1900.Google Scholar

page 324 note 1 Neidig, . “Chemical Changes in Silage fermentation.” Iowa Agric. Exp. Station, Research Bulletin, No. 16.Google Scholar

page 334 note 1 The results of this feeding experiment will be published shortly.

page 335 note 1 Woodman, . This Journal, 12, Part II, 04 1922.Google Scholar