Limin Kung, silage expert at the University of Delaware, reminded AABP audiences that air is the enemy of good silage. You can do a bang-up job at the front-end of fermentation, but if storage fails and oxygen is added to the system, all efforts are for naught, he says. A domino effect begins to take place when silage is exposed to air. “Yeasts wake up and degrade lactic acid, the number of yeast increases, highly degradable nutrients are destroyed, heat is produced, pH increases, molds and bacteria then wake up causing further damage and more heating occurs,” he explained. In the end, you’re left with spoiled silage that creates feeding headaches and potential cow-health issues.