Buffering capacity of herbage samples as a factor in ensilage

The buffering capacity to lactic acid of a number of grass and legume samples has been determined, the results being expressed as mg. lactic acid required to lower the pH of 1 g. of dried, milled herbage samples to pH 4 (LBC values). LBC values of samples examined range from 22 to 66, the higher results being obtained with legumes. Of 6 grass species examined, cocksfoot shows the highest LBC values. Although the results show that there is a relationship between crude protein content and LBC, there is evidence that crude protein itself is not mainly responsible for the buffering capacity of silage crops. The importance of organic acids is discussed.