High-quality forage is the key to healthy, productive cows. One way to maximize forage quality is to avoid, or at least minimize, butyric acid in hay crop silages. How can this best be achieved?
In the May 2012 issue of the Miner Institute Farm Report, Kurt Cotanch explains how they mimic field conditions in a lab setting to create butyric acid silage. He also explains some of the major contributors to butyric acid formation and offers some suggestions for minimizing the risk of butyric acid silage fermentation.
Source: May 2012 W.H. Miner Agricultural Research Institute Farm Report