During the sugar production in 2014, around 4 % molasses was added to the pressed sugar-beet pulp in both the Aarberg and Frauenfeld sugar refineries. In the present survey, we investigated the influence of higher additions of molasses on silage quality and aerobic stability. Zero, 7 or 14 % molasses was added to the pressed sugar-beet pulp and the feed was ensiled in round bales. Samples were taken at the time of ensiling as well as after a storage period of 120 and 377 days. In the fresh material and the silages the dry matter and nutrient content were analyzed. Furthermore, the fermentation parameters, the microbiological quality and the aerobic stability of the silages were investigated. The higher the percentage of molasses, the higher the DM content, and in particular the sugar content, of the basic raw material. For its part, the fermentation process broke down a large proportion of the sugar. Silages that had been stored for four months were characterized by good fermentation quality and microbiological quality. Acetic acid content rose in bales stored for over a year. This brought about an improvement in the aerobic stability of the silages, especially in the two variants with 7 and 14 % molasses respectively.
Silage quality: pressed sugar-beet pulp with added molasses