Fermentation Acids in Legumes at Different Dry Matters
As producers are racing to harvest forage, plant crops and beat the weather, you may rush the harvest process and ensile forages that may be too wet. The first chart below highlights the risk of butyric acid being prevalent as dry matter decreases. In this scenario, they run the risk of a clostridial fermentation and subsequent “butyric” smelling fermented haylage.
The second chart highlights the probability of a “fermentation failure” with decreasing dry matter in the harvested crop.
I know that if we ask people to slow down and get this right, we may get “the look” because you have so much work in front of you and little time to get it done. However, these decisions will have lasting impacts on this next year as the crop is being fed.