With chopped crop the fermentation process is faster and the risk of improper fermentation is reduced. This is because the lactic acid bacteria faster access the sugar (WSC) in plant juice. If the crop isn't chopped the plant cells will be intact until the anaerobic environment allows them to collapse. The result is a much slower process.

Chop

From a feeding point of view, however, the feed shall not be too finely chopped or the structure in the feed will be destroyed. When feeding finely chopped silage to cows it should be supplemented with hay or straw to ensure a good rumen function. Silage destined to horses is not usually chopped.

Compact

Getting the fermentation process started as quickly as possible requires a well packed crop and truly reaching an oxygen free environment. When compressing, the silage air is pressed out which benefits the silage in several ways. Compact silage makes the penetration of new air harder. Another advantage is that there is less distance between the substrate (WSC) and lactic acid bacteria. The compression also ensures that the full capacity of the silo or bale is fully utilized.

Cover

An oxygen-free (anaerobic) environment is required in silage making. There is an absolute need to cover the crop as accurately and as quickly as possible. Left-behind traces of oxygen will cause cell respiration producing heat, water and carbon dioxide. This will be a pure loss of energy and substrate for the bacteria that later provide a pH reduction. If there is oxygen present, aerobic microorganisms as yeasts, moulds and certain bacteria have the opportunity to grow. Beside the nutrient losses, this leads to a clear deterioration in the silage hygienic quality. Damage to the cover material after the fermentation process often results in mould growth. If the crop is packed properly, the mould growth only occurs locally and can easily be sorted before feeding. Failed compression of the crop will allows oxygen to spread inside the silo / bale ruining large quantities of feed.