FROM THE FARM REPORT: SILAGE MAKING STRATEGIES FOR THE UPCOMING SEASON
- Heather Dann
- 4 days ago
- 3 min read
The growing season is just around the corner, although it is hard to believe with the lingering cold weather here in the North Country. Now is an ideal time to review as a team what it takes to produce high-quality silage in the year ahead. Historically, silage discussions have focused on the basics: harvesting at the correct moisture, chopping at the right length, packing tightly, sealing thoroughly, and deciding whether to use an inoculant. These factors still matter, but they are only part of the story when it comes to nutrient preservation and overall silage quality.
Modern silage management is increasingly focused on microbial ecology, fermentation pathways, oxygen control, and storage time, all of which have major impacts on silage quality and farm profitability. This message came through loud and clear from Dr. Michelle Chang-Der Bedrosian (Animix LLC) at the recent 2026 Herd Health and Nutrition Conference presented by Pro-Dairy and the Northeast Agribusiness and Feed Alliance (NEAFA). She encouraged us to stop viewing silage as just fermented feed and start thinking of it as a living microbial ecosystem, where small decisions have big consequences. She also challenged us to ask better, more relevant questions about silage.
Silage is not a single, predictable process. From the moment the forage is chopped, bacteria and yeast compete for sugar and other nutrients. The microbial population on the crop can vary widely based on crop type, maturity, soil conditions, weather, and even last year’s field history. That variability explains why two silages made seemingly the same way can ferment very differently. Rather than asking, “Are we using an inoculant?” Dr. Chang-Der Bedrosian suggested that we instead ask, “Which fermentation pathway are we trying to promote, and why?” Some inoculants encourage rapid lactic acid production to quickly reduce pH, while others favor acetic or propionic acid to reduce spoilage during feedout. The right strategy depends on the crop conditions, dry matter content, storage method, and feedout risk. Leveraging microbes effectively is critical to maximizing nutrient preservation. Not all dry matter losses are equal. Spoilage yeast and aerobic bacteria preferentially consume the most digestible, high-energy portions of the forage first. Dr. Chang-Der Bedrosian compared this to a thief breaking into a home. The thief takes the jewels, not the garbage. Focusing solely on dry matter loss overlooks the more important issue of energy loss, as yeast activity directly reduces forage digestibility.
Fermentation starts faster than we once believed. Dr. Chang-Der Bedrosian said we used to think that letting the silage ferment for 21 to 30 days was ok to achieve the desired fermentation. Now we know that the dominant microbial population is largely established in the first 72 hours after ensiling. Delayed sealing allows plant respiration to consume sugars, keeps the pH higher for longer, and creates ideal conditions for clostridia and spoilage organisms. Fast filling, tight packing, and immediate sealing are essential. She also pointed out that we now know that wetter crops require a lower pH to stop clostridial growth. Delayed sealing or a weak fermentation in wetter forages increases the risk of butyric acid production and poorer palatability.
Another mindset shift involves how we think about spoilage yeasts. Yeasts do not die during fermentation, even at low pH. Instead, they survive in a dormant state and become active when oxygen is introduced during feedout. As a result, silage can have an excellent fermentation profile and still have poor bunk life if oxygen control and aerobic stability are not addressed. Oxygen can penetrate 1.5 to 5 feet into the silage face, meaning that silage can deteriorate long before heating is noticeable. Key contributors to oxygen infiltration include low packing density, large particle size, poor face management, torn or inadequate plastic, and poorly sealed sidewalls and edges. Because most losses occur near the surfaces and walls, the use of quality oxygen-barrier plastic is critical.
Before the first load ever reaches the pile, Dr. Chang-Der Bedrosian encouraged us to discuss 5 key considerations for silage success:
Which fermentation pathway makes sense for the crop and why?
What microbial risks are present this season?
What is the aerobic stability risk during feedout?
Is the packing strategy adequate for oxygen control?
How can storage time be used to improve feed value?
The bottom line is that successful silage production today goes beyond simply executing the basics well. Strategic fermentation management, informed inoculant selection, aggressive oxygen control, and thoughtful storage time can protect nutrients, extent bunk life, and ultimately support better animal performance.
— Heather Dann
