Silage Making Technology: Microbiology, Fermentation Phases and Quality Standards - Livestock Production & Management | Agrigyan

• Characteristics of High-Quality Silage:
• pH: $3.8 - 4.2$ (indicates rapid lactic acid fermentation suppressing clostridia).
• Lactic Acid: $3 - 8\%$ of dry matter (predominant organic acid).
• Ammoniacal / Volatile Nitrogen: $\lt 10\%$ of total nitrogen (reflects minimal proteolysis).
• Fungal growth: Absent / negative.
• Butyric Acid: Should be virtually absent or $\lt 0.1 - 0.2\%$ of dry matter.
• butyric acid level of $\gt 0.5\%$ signifies clostridial spoilage, extensive protein degradation, and putrefaction, which is characteristic of poor-quality silage.
• nalysis:
• (Butyric acid >0.5 %): Correct (this is a sign of spoiled silage, not good quality).

Correct option: (3) Butyric acid >0.5 %