Research on Crimpstore v inoculants

Reduced proteolysis
Most of the protein loss during ensilage occurs during silo filling and within 48 hours (sometimes longer) of ensilage. Crimpstore is able to reduce the silo pH to level that will reduce protein loss as soon as it is added. Similar rate of pH reduction can never be achieved by inoculant hence the higher protein loss.

Non fibre carbohydrates
The uniqueness of crimped grains comes from their starch and soluble sugar contents. Being able to preserve or reduce the losses of these 2 important constituents of crimped grains during ensilage therefore ensures that you are not disrupting this balance. Crimpstore is the only additive that will ensure your grains retains its uniqueness.

Research just published in the Journal of Dairy Science* found that Crimpstore was more effective in controlling aerobic stability than inoculant treated grain. The report says “Irrespective of treatment, all of the crimped grains were stable for 84 hours after the silos were opened. Afterwards all deteriorated, although at different rates. Crimpstore treatment produced the most stable silage.”

The report also showed that Crimpstore treatment enhanced residual water soluble carbo- hydrate levels, reduced protein breakdown and conserved higher starch levels when compared to the inoculant treatments.

Dr Mustapha Salawu (and colleagues) conducted the trials at Aberystwyth University of Wales to determine “the effectiveness of three inoculants and Crimpstore at improving the fermentation and aerobic stability of crimped wheat grains. See the table on right.

*Source: Journal of Dairy Science, Adesogan, Salawu 2003.