Grass silage and lucerne: BONSILAGE FORTE reduces protein degradation

Studies at the University of Halle have confirmed: The use of BONSILAGE FORTE significantly reduces the content of biogenic amines in silage.This is an important contribution to increasing the palatability of feed, basic feed intake and metabolic relief of the animals.
The protein quality of grass and alfalfa silage is of particular importance on specialised farms. The more protein the basic feed delivers, the less expensive protein feed must be purchased. This is an important contribution to profitability, especially in a tense market situation.

Biogenic amines are produced by protein degradation

Biogenic amines are formed in addition to NH3 in the degradation of protein and amino acids by fermentation pests, such as clostridia and enterobacteria. They reduce the palatability of silage and put stress on the metabolism of animals. The maximum level for biogenic amines is 5 g per kg DM.

University of Halle studies reduction of amines

Prof. Dr. Annette Zeyner and Dr. Holger Kluth, University of Halle-Wittenberg, examined the influence of BONSILAGE FORTE on the content of biogenic amines in a silage trial. Starting material was a sowing with German rye grass. The raw nutrients are shown in Figure 1.
After 90 days of ensiling, the fermentation quality of the silage variants differed only slightly. The untreated control, like the BONSILAGE FORTE variant, was given a DLG grade 1 rating for its fermentation quality. Butyric acid was not produced in any silage. BONSILAGE FORTE provided only a significantly lower pH (see Fig. 2).

Bonsilage Forte reduces biogenic amines very significantly

BONSILAGE FORTE achieved a highly significant reduction in the proportion of biogenic amines by 15% compared to the control (see Fig. 3).Under the prevailing experimental conditions - control with very good fermentation quality and even lower NH3 -N compared to BONSILAGE FORTE - this result once again demonstrates the outstanding performance of BONSILAGE FORTE with its unique combination of homofermentative lactic acid bacteria.

Conclusion: Even with good fermentation quality, further advantages can be achieved

The rapid and intensive reduction of the pH-value as well as the excellent competitive strength of the lactic acid bacteria in BONSILAGE FORTE ensure a sustainable inhibition of fermentation pests, protect silage from high protein and amino acids degradation and reduce the content of biogenic amines. An effect that brings decisive advantages even with very good fermentation quality: In addition to reducing losses and improving digestibility, the palatability and thus the feed intake increases. An essential contribution to economic and sustainable milk production.