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10 The Canadian Statesman, Bowmanville. September 6, 1978 Section Two Are Aids to Silage Fermentation Worth the Cost? By Dennis McKnight, Lecturer, K.C.A.T. A variety of aids to fermen- tation of, silage are commercially available. These products usualiy contain a varîety of ingredients designed to control fermentation after ensiling. Ingredients may include antibiotics, enzymes, lactic acid producing bacteria, minerais and minerai, combinations, acids, formaidehydes and carbohydrates. Antibiotic possibilities include zinc bacitracin, terramycin, neomycin, penicillin, aureomycin, chlorotetracycline, oleandomycin, oxatetracycline, streptomycin and tylosin. Research indicates these products have Ilittie or no effect in silage fermentation. The quantity added is small and most antibiotics- are quickly, inactivated. Enzymes and lactie acid producing bacteria are a fairly recent addition to the list of silage fermentation aids. In theory they couid have a dramatie effect on fermen- tation if added in sufficient quantities. But cost limits quantity and the naturally occurring bacteria "outcompete" the added materials. Research in the testing of these products is underway and much more is required before proper conclusions can be made. Most reports at this time indicate littie increase in rate and efficiency of silage fermentation or nutrient preservation. Producers shouid be cautious of these products until more data is available. Minerai combinations used in silage preservation may include sodium chioride (sait), sulphur dioxîde, sodium metabisulfite, sodium nitrate, calcium formate, sodium propionate and ammonium isobutyrate. Sodium metabisulfite is usually oxidized and therefore inactivated and the others show little improvement in animai performance. Again testing is imited and more is required to weed out ineffective producta. Acids such as acetic, propionic and formic, appear quite effective in reducing moid growth and temperature during ensiiing. Research indicates that when silage is stored using recommended procedures there is not enough improvemient Ùn preservatioil or feeding value fromi using acid preservatives to warrant the cost. Formic acid can be used successfuliy on low dry matter hay-crop sîlages but cost and weather conditions have limited its, usage in Ontario. Formaidehyde at low levels of treatment shows considerable promise as a silage preservative for direct cut hay-crops when incorporated with formic acid. This is cheaper than formîc acid alone and feeding value appears to be further improved. Carbohydrate addition to silage increases the avaiiability of energy required by lactic acid producing microorganisms. This speeds up fermentation and decreases dry matter losses. Grains and molasses are the commonly used products and economics usualiy dictates whether to inciude or not. In general fermentation aids do not improve silage quaiity or quantity when recommended ensiling procedures are followed. h -~ . ______________ GO with supermarkot prices. ALL PRICES SHOWN IN THIS AD GUARANTEED EFFECTIVE THROUGH SAT., SEPTEMBER 9th, 1978. Fresh CHICK(EN PARTS11 Chicken Halves, Whole Cut u Chickens Leg Quarters, With Backs Attached Breast Quarters With Backs Attached SAVE1iOe Ann Page PIECES & STEMS MUSHROOMS ur Rg.Prie 9f A F ~SA VE24e BORDEN ICE CREAM 2 litre carton 1 Our Reg. , Pi.93 1 _UET'O "Great on the B.B.Q.- BOX mCICKE 3 Leg Quarters PreviuslyFrozn, "reat n th B.BQ.".Town lubSwee, PikledWith Whole Backs&ns AttachedPre 3 Ureast quairters OurReg. l Poork Side I otJLtagme I310Necks - 3 Wings 98ý >pare RibsIbM Roi4l lbi O 3 Giblet Packages ~0 PICNIC STYLE, SMOKED, COOKED 5 TO 7-LB AVERAGE MIGHLINER, FROZEN, BOSTON BLUE Pork Sà%ýhoulders 6109 Fi"sh 'Sticks 14-oz pkg 1.a48is SHOPSYS, POTATO SALAD OR SCNNEIDEES, FROZEN, BOCKET 0F RED HOTS, DEJTCH TREET OR ALL 8EEF, SCHNNIDERS SCHNEIDEES, PORK SAUSAGIf, RIEGILAR, MAPLE W 24-o.c kAV0%4%ITEI"d OR AU. IF ColeSI'aw 4.zntrlO 8 Chicken 2lb buck388 Wienrs"'.L VAC PACmI m Sz lesa15 MARY MIE'aITORS TOWN CLUB, FlOIN "GREAT ON THE B.S.0." SCHNIEIDIENS, REGJLAN OltMA»LE 14 VCF 8Mamm Sasaelai.tvîLU08 teakettes. bk .48 id B co .7 H msSiidors b3.49 MARY MILES, VISKING SCHNEIDENS, SLICE9, 14 VAN lUTS a s 111%Y OUTS ROEN ONLESDINO BOLOGNA 4-OZ VAC FAC CIIER Boon 7<Sole FjiletS 32-ozpkg4.25 Cooke Meats 640 Sauerkrau5oocntr59<ê WA (SAVE 301)ý Instant Creamer COUFE MATE i 8-oz jar 1.19 OUR REG. PRICE 1 1 i16-OZ 1.49 ( Acion Priced!) Assorted Meatess Varleties cl Strained Food & Juice 4.5-FL-OZ JAR HEINZ, 4/9 OU RG. PRICE L.. i (SAVE 2«sf Bread & Butter, Baby Dilla Sweet Ailx.d CORONATION PICKLES 24-f1-oz 7 jar j9 l Oug. Price .03 We pick the best Fruits & Vegetables. So you can, ______wPîSd ANN PAGE JAPANESE MANDARIN ORANGES 10-fio Un 491 too! Black RiblerAM Ca u1if10%wepr each69 GO 1 RACNAROSEts , NUTRTOUS 2o 9! GRAPS 093-lbpkg NO. 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