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What is Lactosilo?
LactoSilo is an association of lactic bacteria and cellulolitic enzymes aimed at enhancing the quality and stability of ensiled forage by adding greater efficiency to the process of lactic fermentation.
The metabolically-active lactobacilli contained in LactoSilo produce lactic acid that, aside from bringing the silage pH down to about 3,8 - 4,2 during the first 24/48 hours of the fermentation process, generate natural probiotics that inhibit the proliferation of undesirable microorganisms, thus preventing losses and enhancing the stability and quality of the silo.
The cellulolitic enzymes release sugars that speed up the lactic fermentation process by LactoSilo bacteria; an essential process to achieve good silage conservation. In addition, the bacteria can considerably increase fiber digestibility and feed intake by livestock.
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Advantages of LactoSilo
- Liquid formulation, readily soluble in water; does not thicken over time.
- Acts immediately due to its content of live lactobacilli.
- Speeds up the lactic fermentation process by lowering the pH down to about 3.8 – 4.2 in just 24/48 hours.
- Inhibits the growth of undesirable microorganisms, such as fungi and other bacteria that spoil the silage.
- Enhances the physical and chemical characteristics of silage: flavor, color, palatability, and pH.
- Improves digestibility, thus allowing a higher dietary intake by the animal, and higher production.
- Preserves the nutritional value of forage.
- Allows for opening the silo sooner (in 48 hs).
- Prevents loss of silage.
- Lengthens the silage conservation time.
- Makes it possible to achieve a higher return on the investment for milk and beef production.
The cellulolitic enzymatic complex:
- Speeds up the lactic fermentation process that takes place in silage having a high fiber content.
- Increases the availability of biological nutrients.
- Increases the availability of fermentable sugars.
- Stimulates dry matter intake by the animal.
- Increases fiber digestibility.
Safe elimination of fungi and micotoxins
Micotoxins may be present in silage due to contamination by fungi.
Contamination takes place during storage if proper ensiling practices are not followed. These micotoxins can pass through the rumen and proceed on to the animal’s intestine, where they are absorbed and impair the animal’s health, and can get into the milk as well, making it unfit for human and animal consumption.
LactoSilo prevents the growth of fungi and the accompanying production of micotoxins, thus ensuring silage quality and sound animal nutrition.
Characteristics of Good Silage:
- A pH of about 3.8 – 4.2, and a high lactic acid content.
- Typical flavor of lactic fermentation; greenish-yellow color (similar to the original color of the forage).
- A bacterial count exceeding 106 CFUs/gram.
- Lack of contamination by fungii and other putrefying microorganisms (dark silage).
- Absence of micotoxins.
Quality Silage
Silage is a bulky feed that is preserved by the action of the lactic fermentation process carried out by homofermentative lactic bacteria. Silage is composed of nutritive and palatable forage (corn, sorghum, soybeans, green winter forage, alfalfa, and pasture) or moist grain.
The rapid production of lactic acid brings down the pH of the silage and prevents the formation of undesirable microorganisms (fungi) that produce micotoxins.
Keys to obtaining good silage:
1- Selection of proper forage and optimal chopping time.
2- The size of the chop (1-2 cm particles).
3- Proper utilization of LactoSilo.
4- Must spray properly at the rate of at least 250 cc of spray solution per metric ton of green matter (GM).
5- Silo compaction.
6- A rapid and thorough closing of the silo and its protection with a 200-micron tarp.