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The Chemical Composition of Irish Farm Silage
Brenda Wheeler, R. K. Wilson and A. V. Flynn
Irish Journal of Agricultural Research
Vol. 22, No. 2/3 (1983), pp. 149-160
Published by: TEAGASC-Agriculture and Food Development Authority
Stable URL: http://www.jstor.org/stable/25556059
Page Count: 12
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The average analytical values of farm silage based on 11,105 samples submitted over 12 years to the Analytical Service Laboratory were: oven dry matter, 21.7 ± 4.9%; crude protein, 12.7 ± 2.4%; pH-value, 4.3 ± 0.5; and in vitro dry matter digestibility (in vitro DMD), 63.3 ± 6.5%. The differences from year to year were small. In February of 1981 and 1982, 152 and 119 samples of farm silage were collected at random. Silage quality as assessed by these samples and by samples submitted to the Service Laboratory agreed well. The analyses suggest that farm silage in Ireland is cut from relatively mature grass. The percentages cut in May, June and July were, respectively, 18.8, 41.1 and 17.6 and this was reflected in the in vitro DMD values. Silage preservation was variable but most silages were well preserved. In 1981 only 14% of samples from both the Service Laboratory and survey had pH values over 4.5. It was calculated that 6% of all silage was lost by surface waste.
Irish Journal of Agricultural Research © 1983 TEAGASC-Agriculture and Food Development Authority