Effects of Ensiling Duration on Chemical Composition of Maize Silages

Abstract

The present study was conducted to investigate the effects of ensiling durations on nutritional composition of maize silage. For this purpose, chopped maize samples were ensiled in 3-liter glass jars for 7, 14, 21, 28, 35, 42, 49 and 56 days. Ensiling duration significantly increased crude protein (CP) and crude oil (CO) CP contents of maize silage (P<0.05). The initial pH value of 4.43 decreased to 3.87 at the end of 56 day ensiling period. On the other hand, there were not any significant changes in dry matter (DM), crude ash (CA), ADF and NDF content of maize silage throughout 56-day ensiling period (P>0.05). Current findings revealed that increasing ensiling durations created significant decreases in pH contents and increases in CP and CO contents. It was concluded that minimum ensiling duration for maize silage should not be less than 40 days.