- Reduced clostridial fermentation
- Improved dry matter recovery
- Improved fermentation and digestibility
- Reduced ammonia and protein degradation
- Improved palatability
Clostridia grow in wet silage when there is a lack of oxygen. Growth of clostridia leads to breakdown of protein and butyric-acid production. Silage with clostridia has a strong butyric-acid smell and elevated pH, which can reduce palatability. SILOSOLVE® MC contains three strains of lactic-acid bacteria. One patented strain reduces undesirable micro-organisms such as clostridia. The others improve overall fermentation.