This is a modified version of the method of MAFF/ADAS (1986, pp. 102-103).
Procedure. Weigh approx. 50 g fresh silage into a 500-ml beaker and add 125 ml water from a measuring cylinder. Using the base of a suitably sized measuring cylinder as a piston, pump the silage up and down to ensure thorough mixing with the water. Allow to stand for exactly 1 h with occasional mixing as described. While standing, adjust the pH meter using pH 7.0 and pH 4.0 buffer solutions. Decant into a smaller beaker and measure the pH of the silage extract.
Interpretation. The optimum pH is 3.8-4.2. Values of pH < 7.0 indicate acidity, in this case mainly from the lactic acid produced by the fermentation of 'well preserved silage'.
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