The effects of sorbates on the ensilage of chopped whole‐plant maize and lucerne

The incorporation of (a) sorbic acid (0.18 and 0.90 g kg −1 , fresh weight basis) and potassium sorbate (0.90 g kg −1 ) with chopped lucerne, and (b) sorbic acid (0.90 g kg −1 ) and potassium sorbate (0.90 g kg −1 ) with chopped maize (whole‐plant) at the time of ensiling, led to a reduction in the surface spoilage associated with the ensilage of these two forages. Use of sorbic acid (0.90 g kg −1 ) and potassium sorbate (0.90 g kg −1 ) led to (a) a reduction of volatile nitrogen (VN), higher levels of residual water‐soluble carbohydrates (WSC) in lucerne silage and more aerobically stable lucerne silage and (b) a reduction in weight loss, population of yeasts and moulds, and VN, higher levels of WSC in maize silage and more aerobically stable maize silage when compared to the untreated forages or forages treated with sorbic acid and potssium sorbate at 0.045 and 0.18 g kg −1 (fresh weight basis), respectively.