Evaluation of ground maize grain silage rehydrated with water or whey: A sustainable storage option
DOI:
https://doi.org/10.17159/sajas.v55i8.04Keywords:
grain conservation, co-product, silage, Zea mays L.Abstract
The aim of this study was to assess the quality of ground maize grain silage rehydrated with varying proportions of whey, in comparison with silage rehydrated with water, to determine the potential of using whey during silage production as a strategy to enhance process sustainability. The treatments included four different rehydration methods for the ground maize, with the control treatment adding 30% water to the maize grain, and whey being used to rehydrate the maize at three different rehydration levels (20%, 30%, and 40% whey). The highest effluent losses were observed in the treatment with 40% whey rehydration (7.86 kg/t fresh matter), and the pH was highest in the control treatment (5.51). The silage rehydrated with water contained the fewest lactic acid bacteria (0.90 log colony-forming units/g) and the lowest lactic acid concentration (2.71 g/kg dry matter). Stability loss occurred fastest in the silage rehydrated with water (41.6 hours), followed by the silage rehydrated with 40% whey (46.4 hours). Rehydration with whey enhanced the quality of the ground maize silage, promoting greater sustainability in both the processing and production of grain silage.
(Submitted 20 February 2025; Accepted 5 August 2025; Published 27 August 2025)
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