Fermentation Acids, Aerobic Fungal Growth, and Intake of Napiergrass Ensiled with Nonfiber Carbohydrates

This study evaluated fermentation characteristics and fungal numbers of napiergrass silages prepared with and without added raw or heated corn meal (10%, fresh-weight basis) at ensiling. Corn was added to napiergrass so that the silage would contain concentrate similar to that of corn silage with minimum grain content. The silages treated with raw or heated corn were fed to dairy does to compare voluntary silage consumption. After 8 wk of fermentation, pH for silage treated with heated corn was lowest, and that for napiergrass ensiled alone was highest among the treatments. The addition of corn increased lactic acid, but propionic and butyric acids were also elevated. Acetic acid decreased in response to the supplementation of corn but remained the dominant acid for all silages. Numbers of fungi (yeasts plus molds) in silages did not differ significantly at silo opening or after 24 h of exposure to air. However, the numbers of fungi at 48 h in aerated silages containing corn were lower than were the fungi counts in the control silage. When the silages were offered free choice along with concentrate at a fixed rate, dairy does tended to consume more silage treated with heated corn than raw corn. Whole-tract nutrient digestibility and serum glucose and urea N were not altered. These results indicate that the addition of either raw or heated corn meal to napiergrass at ensiling was beneficial to silage fermentation quality because it decreased pH, increased lactic acid, and apparently suppressed fungal populations via elevated antifungal acids. A further advantage of heated corn vs. raw corn was increased silage intake.