Effect of Forage Processor Roll Gap Width and Storage Length on Fermentation Profile, Nutrient Composition, Kernel Processing Score, and Starch Disappearance of Whole-Plant Maize Silage Harvested at Three Different Maturities

Our objective was to assess the effect of forage processor roll gap width and storage length on fermentation, nutrient composition, kernel processing score (KPS), ruminal in situ starch disappearance (isSD) whole-plant maize silage harvested at different maturities. Samples from a single hybrid three harvest maturities (1/4, 1/2, 3/4 milk line (early, intermediate, late, respectively)) processed with two widths (1 3 mm) were collected stored quadruplicate vacuum pouches for 0, 30, 120, or 240 d. Lactic acid concentrations greater, pH reduced early intermediate maturity compared late silage. Ruminal isSD greatest silage, lowest but differences due diminished after prolonged storage. Kernel through 1 mm gap. For silages, no KPS observed between widths. Minimal effects fatty acids (FA) amino (AA) observed. Concentrations total AA decreased as progressed. Results support premise that silo is dynamic system undergoes numerous chemical changes throughout period.