Maïssilage

Maïssilage, commonly written maïs silage in French contexts, is a type of forage preserved by fermentation from the whole maize plant (Zea mays). It is a staple feed for ruminant livestock in many temperate farming systems because it provides a high-energy, digestible source of forage throughout the year.

Production occurs by harvesting the young to mature plant, chopping the material, and often wilting to an appropriate dry matter level. The chopped forage is packed densely into a silo, bunker, bag, or clamp to exclude air and create anaerobic conditions. Lactic acid bacteria ferment soluble sugars into organic acids, mainly lactic acid, lowering the pH and stabilizing the forage. Inoculants and additives may be used to improve fermentation and aerobic stability.

Nutritional characteristics reflect its high starch content and energy value, with the protein level depending on the plant and stage of maturity. Typical silage has a moisture content that supports rapid fermentation and palatability, with a final pH commonly around 3.8 to 4.2. Proper fermentation produces a stable, digestible feed; poor fermentation can lead to spoilage, hydrogen sulfide, or mold growth and potential mycotoxins, especially if the silage is exposed to air or poorly conserved.

Uses and management: maïssilage is primarily fed to cattle, sheep, and other ruminants, often as a major component of winter rations or pasture supplementation. Quality depends on harvest timing, chopping, sealing, and storage conditions, which influence intake, digestion, and animal performance.