Effects of shredding on silage density and fermentation quality

Abstract The effects of shredding forages on the density and fermentation quality of the resulting silages were studied. Lucerne (Medicago sativa L.), red clover (Trifolium pratense L.), perennial ryegrass (Lolium perenne L.) and a grass–clover mixture were harvested and wilted indoors for 1–2 days. The dry‐matter content of the forages after wilting was 192 g/kg, 192 g/kg, 237 g/kg and 214 g/kg respectively. The forages were then either unprocessed or shredded once (1×) or four (4×) times using a novel laboratory shredder and were ensiled in laboratory‐scale silos. Fermentation was terminated after either 50 or 113 days of ensiling. Density and the fermentation weight losses of the silages were recorded. Initial density of the silages was considerably increased with increased intensity of shredding (p < 0.01). The initial density (DM basis) of the 4× shredded silages ranged from 177 to 236 kg DM/m3 whereas it was 124–163 kg DM/m3 in non‐shredded silages. The 4× shredded silages had the greatest fermentation weight loss at day 1 of ensiling (p < 0.01). Overall fermentation weight loss after 113 days of ensiling was reduced in the 4× shredded silages (p < 0.01). Shredding increased L‐lactate concentration and reduced pH of the silages (p < 0.01). The NH3 concentrations were reduced by 25%–46% in 4× shredded silages and butyrate concentrations were reduced by 76%–97% in shredded silages in comparison to non‐shredded silages (p < 0.01). Shredding improved initial density and fermentation quality of silages while reducing overall fermentation weight losses.