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Effects of Anhydrous Ammonia on Fermentation of Chopped, High-Moisture Ear Corn

Department of Agricultural Chemistry and Physics

Leroy E. Phillip and Henry Garino

Department of Animal Science, McGill University, Macdonald Campus, Ste. Anne-de- Bellevue, Quebec, Canada H9X 1CO

ABSTRACT

Addition of anhydrous ammonia (approximately 1% of fresh weight) to chopped high-moisture ear corn (35.5% moisture) during ensiling markedly reduced initial populations of Lactobacillus organisms, yeasts, and molds and prevented proliferation of these microorganisms. Quantity of water-soluble carbohydrates preserved (113 days of storage) by ammonia in laboratory silos and in a commercial scale silo was approximately 50% as compared to approximately 15% with controls (no ammonia added). The ammonia-treated ear corn contained considerably less lactic acid and free amino acid nitrogen than did the untreated material. Addition of ammonia to the ear corn also formed relatively large quantities of free alanine.