Structural parameters and quality of maize silage
Keywords:
particle size, nutritional indicators, fermentation indicators, structure of the fermented forageAbstract
The objective of this study was to evaluate the nutritional, fermentative, and structural quality of maize silage treated with a microbial inoculant and to assess how varying particle sizes influence the content of basic nutrients, fiber fractions, and fermentation parameters. Maize silage was prepared using a two-line hybrid (FAO 480) and ensiled with an inoculant containing Lactobacillus buchneri, Pediococcus pentosaceus, and Lactobacillus plantarum. After two months of storage, average samples of silage were collected, mixed, and subsampled for particle size distribution and chemical analysis. The particle size of maize silage was assessed using the Penn State Particle Separator with sieves: >19 mm, 8.1–19 mm, 4.1–8 mm, and <4 mm. Maize silage (n=3) and each particle fraction (n=3) underwent chemical analysis. The results revealed that 73.33% of particles were retained on the first two sieves (8.1–19.0 mm and >19.0 mm), considered optimal for dairy cow feeding. Particle size had impact on silage composition. Finer particles (<4 mm) contained significantly higher levels of dry matter, crude fat, starch, organic matter, non-structural carbohydrates, and nitrogen-free extract, and lower contents of crude ash, crude protein, crude fiber, and fiber fractions. Similarly, fermentation quality was affected by particle size: finer fractions had significantly lower levels of lactic acid, acetic acid, formic acid, ethanol, fermentation products, acidity of water extract, pH, and proteolysis. Based on neutral detergent fiber and starch content, the silage met the criteria for first quality class, while its higher acetic acid concentration-linked to the use of L. buchneri-classified it as third quality class according to fermentation criteria. The results of this study confirmed that particle size distribution significantly affects the nutritional profile and fermentation dynamics of maize silage.
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Copyright (c) 2025 Ondrej Hanušovský, Miroslav Juráček, Daniel Bíro, Petr Doležal, Milan Šimko, Branislav Gálik, Michal Rolinec, Matúš Džima, Mária Kapusniaková, Michal Radošovský
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