The effect of sealing and of additives on the fermentation characteristicsand mould and yeast counts in stretch film wrapped big-bale lucerne silage

The effect of number of film layers was investigated in silages produced in wrapped big bales. The herbage used was difficult to ensile lucerne wilted to DM levels of 320-490 g/kg. Fermentation changed to a more homofermentat ive process as the number of film layers increased. An increasing number of film layers (4, 6, 8 or 10) also resulted in a notable decrease in moulds and yeasts. Four layers could not guarantee successful preservation in luce rne, and higher numbers of undesirable micro-organisms were detected. Hard stalks damaged the first two film layers during wrapping in the bales. Effe ct of number of film layers was more important than effect of additives for inhibition of mould and yeast counts.