Fermentation characteristics and aerobic stability of wet corn distillers grains with solubles ensiled in combination with whole plant corn

Abstract

Background: Wet corn distillers grains with solubles (WDG) are prone to aerobic spoilage when stored for an extended period of time. The objective of this study was to evaluate the fermentation characteristics of ensiling WDG with whole plant corn (WPC) using the following combinations: (1) 100% WPC; (2) 75% WPC + 25% WDG; (3) 50% WPC + 50% WDG; and (4) 100% WDG.

Results: The initial pH was greatest for 100% WPC and lowest for 100% WDG (5.7, 4.6, 4.0, and 3.1, respectively). Concentrations of ammonia nitrogen (12.0, 26.8, 40.7, and 50.8 g kg(-1) dry matter (DM)) and Crude protein (CP) (98.7, 155.8, 206.8, and 307.9 g kg(-1) of DM) increased with increasing concentrations of WDG. Lactic acid concentration prior to ensiling was greatest for 100% WDG (9.0 g kg(-1) DM) and decreased with WPC in the silage. Acetic, propionic, and butyric acids were not present prior to ensiling. The pH of the ensiled feeds dropped below 4.0 by day 3, with no further decrease over time. Acetic acid increased from undetected amounts at day 0 to 38.8, 43.9, 43.2, and 2.2 g kg(-1) of DM at day 129 as concentration of WDG increased. Aerobic stability was enhanced with increasing WDG concentration in the silage.

Conclusion: Fermentation, nutrient profile, and aerobic stability can be improved when ensiling wet distillers grains with whole plant corn.