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A Statistical Study of the Influence of Moisture and Acidity on the Palatability and Fermentation Losses of Ensiled Hay Crops¹

Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

Since the recent awakened interest in the preservation of hay crops in the silo, we have made about 175 lots of experimental silage at the Beltsville Research Center, with a view to determining the most efficient, practicable, and economical methods of making silage from hay crops.

Most of the silages were made in small wooden silos 4 feet in diameter by 8 feet high and holding about 1 ton each, but some were made in larger silos of paper-lined slatted fence or of concrete. The small silos have proved very useful for this type of work. The quantity in each silo was sufficient for reliable tests of palatability and still not so much as to preclude the practicability of the accurate weighing in and weighing out of all the material. The quantities were also small enough so that all the conditions surrounding the tests could be kept identical except the treatment to be tried.

¹ All chemical determinations were made by C. 6. Melin, Junior Chemist, Bureau of Dairy Industry.