Whole crop should be harvested when the grain is at the thick cheesy stage and bottom 1/3 of the plant is green. It is beneficial to put a layer of direct cut grass on top to aid consolidation and reduce gaseous exchange.

Suitable products for whole crop treatment depend on harvested dry matter.

 

 

	Cool-store XL
	Double FF
	Clamp salts NEW Ultra-Cool

 

Ultra-Cool

Ultra-Cool unique combination of Heterofermentative bacteria and Bacillus spp, supplying 1 X 10⁶ cfu per gram of treated forage ( 1 million cfu/gram)

Heterofermentative bacteria produce stable acids and metabolytes with a  broad spectrum of activity against moulds and yeasts. If not controlled these can lead to considerable spoilage and loss of nutrients.The rapid drop in pH restricts the growth of detrimental bacteria. Bacteriocins are also produced which are capable of killing many undesirable organisms that are responsible for spoilage. The presence of Bacillus spp. enhances fibre digestion via the production of digestive enzymes.

The hydrolytic enzyme system in Ultra-Cool is designed to breakdown fibre and produce a more open structure to enhance digestion by the rumen microbes.

 

The inclusion of Bacillus spp has the added benefit of continuing to produce digestive enzymes in the rumen when fed.

This increases the utilization of the  cellulytic components of the whole crop.

BENEFITS

	Delayed heating at feed out.
	Favours an efficient fermentation by  killing out undesirable organisms and therefore reducing dry matter loss
	Improves fibre digestion by the action of the enzymes within the clamp.
	Reduces the production of mycotoxins which can restrict intake and lead to health problems.
	Improved rumen digestion by action of digestive enzymes produced by bacillus spp.
	NON CORROSIVE

Ultra-Cool for Fermented whole crop

Whole Crop should be harvested when grain is at the thick cheesy stage and bottom 1/3 of the plant is green. It is beneficial to put a layer of direct cut grass on top to aid consolidation and reduce gaseous exchange. The Danish experience has shown the best results are achieved when dry matter ranges between 35-40%

TRIAL DATA 

Cool-store XL  

Salts, Bacteria and Enzymes

Whole crop should be harvested when grain is at the thick cheesy stage and bottom 1/3 of the plant is green. It is beneficial to put a layer of direct cut grass on top to aid consolidation and reduce gaseous exchange.

DANISH EXPERIENCE-has shown the best results are achieved when dry matter ranges between 35-40%

Weeks after heading	3	5	7
Yields /DM/Ha	10.3	12	13.1
DM%	30	39	52
PROTEIN%	10	9	8
SUGAR%	8	5	3
STARCH %	6	21	30
“D” VALUE	70	73	74
Ph	3.8	4	4.6
INTAKE KG DM	8.6	9	9
B/F%	4.11	3.98	3.81
PROTEIN %	2.99	3.01	3
CORR. MILK	27.1	27.7	26.6
WEIGHT GAIN GM	114	169	154
AEROBIC STABILITY	MED	POOR	V. POOR

High dry matter forages are particularly prone to heating.  Try to aim for a dry matter of 35-40% as quickly as possible depending on the leafiness of the crop.

Cool-store XL contains a unique blend of non corrosive preservative salts used widely in the food industry. These salts are proven to reduce the growth of yeasts and moulds which can cause loss of nutrients and produce mycotoxins which are detrimental to intake and performance Once the clamp is opened yeasts and moulds produce heat indicating further breakdown of nutrients leading to further loss in performance. Cool-store XL can reduce these nutrient losses and extend the non-heating life of the opened silage.

The unique enzymes contained in Cool-store XL increase the available sugars for bacteria during fermentation and open up the fibre structure to help improve digestion by rumen microbes.  

                                                                 

Cool-store XL contains Multiple strains of Bacteria including Lactococcus Faecium, Pediococcus spp, Lactobacillus Plantarum, Streptococcus Lactis and Bacillus spp. These bacteria are multi action; rapidly dropping the pH restricting growth of detrimental bacteria. Some produce bacteriocins which are capable of killing many of the undesirable organisms that can cause spoilage. The Bacillus spp. also produce digestive enzymes in the rumen once the silage is eaten improving fibre digestion thus increasing the potential performance from the silage

Cool-store XL

	Delayed heating at feed out.
	Favours an efficient fermentation by killing out undesirable organisms which increase dry matter losses and waste sugars.
	Reduce the production of mycotoxins.
	Improve digestion due to production of digestive enzymes and mode of action of specific enzymes in Cool-store XL
	Non Corrosive

Double FF

Double FF is a proven blend of active ingredients Ammonium Formate Volatile fatty acids (VFA's) and acrylic acids. The combination of these ingredients has the effect of;                                              

	Lowering pH making the conditions unsuitable for undesirable organisms (which waste important nutrients)
	This lowering of pH makes conditions suitable for beneficial bacteria.
	Ammonium Formate can control clostridial bacteria that waste sugar and protein.
	VFA's control yeasts and moulds
	VFA's are nutritionally beneficial as they are produced naturally in the rumen
	Acetic acid has very good preservation properties.

Top-Sile

A unique blend of sulphites and food salts.

Prevents the growth of yeasts and molds on the top of silage clamps especially on the ramp and shoulders hence reducing the waste. Also uses up the oxygen under the sheet encouraging the growth of good lactic bacteria.