Silage is the storing and partial fermentation of forage plants such as wheat or corn in a silo. Corn Silage is a source of abundant energy and fiber for the cattle, especially the dairy cows. It is very important to keep a continuous check on the nutritional value of the silage and improve the same by decreasing the unwanted concentrations.
The primary acid produced by corn fermentation is lactic acid and this compound often provides fermented corn a sour note. In this whitepaper, we have tried to cover these topics related to monitoring the quality of corn silage:
- How the zNose® quantifies the chemistry of aromas?
- The chemical analysis (chromatography) process.
- 3 Tests on Corn silage samples:
- Testing Sour Corn Samples
- Testing Moldy Corn Samples
- Testing Good Corn
- Comparative study:
- Comparing Corn Odor Chromatograms
- Comparing Corn Odor Olfactory Images