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Simply great forage - Minimum Spoilage
In order to maintain a high feed value, avoid negative health effects and, therefore, not impair the animals´ performance, it is important to reduce spoilage during storage to a minimum. The key contributors to spoilage of silage are putrefactive bacteria, yeasts and moulds. They are responsible for changes in colour, smell and consistency of the forage and cause energy and nutrient losses. As infected areas of the forage cannot be fed and may also lead to the loss of an entire forage batch, spoilage always results in forage losses.
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