The losses of dry matter and digestible nutrients in low-temperature silage, with and without added molasses or mineral acids

A series of experiments designed to measure the losses in dry matter and nutrients in different types of silage are described. These extend over a period of 4 years. The ordinary or low-temperature process (maximum temperature 80–100° F.) is described either with or without added molasses or whey solutions, and is compared with processes in which solutions of mineral acids are added. The A.I.V. process of Virtanen, in which the acidity of the mass is reduced rapidly to pH. 3·0–4·0 by the addition of a mineral acid solution, is considered in detail.