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Journal of Dairy Science Vol. 79 No. 10 1767-1773
© 1996 by American Dairy Science Association ®
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Effects of an Enzyme Additive on Composition of Corn Silage Ensiled at Various Stages of Maturity

A. C. Sheperd 1 and L. Kung Jr. 1

1 Delaware Agricultural Experiment Station, Department of Animal Science and Agricultural Biochemistry, University of Delaware, Newark 19717

Corn forage at the milk, soft dough, and black layer stages of maturity (22, 28, and 44% DM, respectively) was treated with an enzyme additive at 1, 10, or 100 times the recommended dose and ensiled in laboratory silos at 26°C. By in vitro assay, the additive contained a full complement of cellulase and hemicellulase activities. The pH and temperature optima for cellulase and hemicellulase activities were 4.8 and 50°C, respectively. Regardless of dose, the additive had no effect on fermentation acids or nitrogenous compounds in silage at any maturity; however, high doses increased the glucose content of silage at the milk stage of maturity and increased ethanol content at the soft dough stage. Across maturities, addition of the enzyme additive resulted in a linear decrease in ADF, NDF, and hemicellulose content of corn silage but decreased the acid detergent lignin content of silage only at the milk and black layer stages of maturity. The enzyme additive had no consistent effect on in vitro NDF digestion.

Key Words: corn silage • enzyme • maturity

Submitted on November 14, 1994
Accepted on April 23, 1996




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