Anti-qualitative factors in silages

Abstract

The silage is the process that allows certain forage conservation for long periods with the possibility of offering livestock production in periods of food shortages. Therefore, the use of appropriate technology in food production is a key factor, especially forages preserved as silage can have their very altered nutritional value because the procedures used for their production and conservation, and biochemical and microbiological phenomena that occur in process. So what is sought in a silage is to maximize the original and preserve the nutrients found in fresh forage during storage and enable them to remain with the minimum loss of dry matter and energy. Therefore, the aim of review is to present the main factors which affect the quality of the silage throughout the process and thus create strategies, seeking to minimize the negative effects that occurred in the management and fermentation by undesirable microorganisms, seeking give the final product less loss and longer life.