Effect of stage of growth and silage additives on whole crop cereal silage nutritive and fermentation characteristics

The efficient production and subsequent utilisation of home-grown forage is seen as the cornerstone of profitability of the dairy industry as it leads to lower unit costs of milk production compared with purchased forage or grain supplements. Cereals such as wheat (Triticum aestivum L.), oats (Avena sativa L.) and triticale (Triticum × Triticosecale) all have the potential to produce high forage dry matter (DM) yields. These forages are not widely grown within dryland Australian dairy systems and there is a paucity of information on both the agronomic requirements and subsequent ensiling and feed-out management under these conditions. The experiment reported in this paper examines the DM yield, nutritive and ensiling characteristics of three small-grain cereals (triticale, wheat and oats) cut at various stages of development and ensiled with or without silage additives. We hypothesised that: (1) delaying harvesting until later stages of growth would result in higher DM yields, but negatively impact on both nutritive and fermentation characteristics of subsequent silages; (2) ensiling wilted material at earlier harvests would improve fermentation characteristics compared with direct ensiled material; and (3) the use of silage additives at all harvests would improve fermentation characteristics of resultant silages compared with untreated silages. Apart from winter oats, the estimated metabolisable energy of forages was highest at the boot stage of growth, declined during anthesis and then rose again during milk and soft-dough stage of growth. The crude protein content of forages declined with maturity, with final values at soft dough below 90 g/kg DM. Neutral detergent fibre content was highest at anthesis and then declined, with lowest values observed at soft dough (497–555 g/kg DM). In the majority of cases silages were well preserved, with direct ensiled material having pH values generally below 4.5 and wilted material below 5.0, with limited proteolysis as assessed by ammonia-N contents in the range of 5–15% of total-N. The production of volatile fatty acids and lactic acid was influenced by wilting and the use of additives. Generally, wilted silages fermented less than the corresponding direct ensiled forages, whereas the use of Sil-All 4 × 4 additive resulted in a lactic acid-dominant fermentation compared with LaSil additive, which resulted in a greater proportion of acetic acid as an end product of fermentation. The findings of the present study highlight the potential of forage cereals to produce high DM yields for whole crop cereal silage. The timing of harvest directly influences nutritive characteristics of forages for ensiling. The use of silage additives can assist in controlling fermentation pathways during ensilage, ensuring the production of silages with fermentation attributes more likely to lead to higher intakes when fed to animals.