What does a low lactic acid concentration tell us about the fermentation process and silage quality?
Lactic acid should be the primary acid in good silage. This acid is stronger than the other acids in silage (acetic, propionic, and butyric), and therefore is usually responsible for most of the drop in silage pH. Further, fermentations that produce lactic acid result in the lowest losses of DM and energy from the crop during storage. Some common reasons for low lactic acid content include the following. q Restricted fermentation due to high DM content (especially legumes and grasses with > 50% DM). q Restricted fermentation due to cold weather. q Sample taken after considerable aerobic exposure that has degraded lactic acid. q Silages high in butyric acid (Clostridial silages) are usually low in lactic acid Lactic acid should be at least 65 to 70% of the total silage acids in good silage. Return to Top of Page What does high acetic acid tell us about the fermentation process and silage quality? Extremely wet silages (<25% DM), prolonged fermentations (due to high buffering capacity),
