Pile of green silage with tractor in the background

SILOSOLVE® MC

Clostridia may reduce palatability

Clostridia predominantly grow in wet silage when there is a lack of oxygen. Growth of Clostridia leads to breakdown of protein and production of butyric acid. Butyric acid may lead to poor feed out performance, and may negatively impact health when fed to high producing dairy cows.

SILOSOLVE® MC reduces Clostridial fermentation

In a number of research trials, Lactococcus lactis SR3.54 has been shown to significantly reduce growth of Clostridia and butyric fermentation in silage.

SILOSOLVE® MC Graph

SILOSOLVE® MC reduces protein degradation & reduces ammonia

Ammonia is an indicator of protein breakdown and may lead to reduced intake by dairy cows. In high value crops, like alfalfa and grass/legume mixes, SILOSOLVE® MC reduces ammonia up to 50% and improves protein preservation up to 5% compared to untreated silages. The benefits are higher quality silage with less feed refusal.

SILOSOLVE® MC Graph
SILOSOLVE® MC Graph

SILOSOLVE® MC improves fermentation leading to increased milk production

SILOSOLVE® MC consistently improves fermentation which leads to a significant increase in milk production. Cows fed SILOSOLVE® MC treated corn silage had increased efficiency of milk production through an 8% reduction in dry matter intake and a 2% increase in energy corrected milk yield. A similar response was observed in cows fed SILOSOLVE® MC treated alfalfa.

SILOSOLVE® MC Graph

What’s inside SILOSOLVE® MC

SILOSOLVE® MC is a silage additive containing three highly-selected strains of lactic acid bacteria. One strain (L. lactis SR3.54) is patented for its ability to reduce undesirable microbial fermentation. The other two direct and control overall fermentation.

Targeted crops include those that are ensiled at low dry matter concentrations or at high moisture where the risk of Clostridial fermentation is high. Also, SILOSOLVE® MC is effective on drought, hail-damaged or otherwise stressed whole plant corn for silage.

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