Forage and fermentation quality of re-ensiled press cakes from biorefining
of different grass silages

Research found that re-ensiling biorefined press cakes from grass silage of various forages was successful. This process initiated a new lactic acid fermentation, even if the fresh press cake was exposed to air for several hours.

However, the nutritional value of the press cakes was notably lower than the original grass silage. This reduction occurred because much of the protein, minerals, sugars, and fermentation products were transferred to the press juice during the pressing process. As a result, the press cakes had about 100 grams more neutral detergent fiber (NDF) per kilogram of dry matter (DM) compared to the original grass silage.

Read the full article in German here: fodok_2_28133_2023_boku_symposium_tte_tagungband_resilierung_grassilagen_bioraffinierung_resch