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Effect of Temperature and Length of Storage on Ensilage Made from Cooked White Potatoes

United States Department of Agriculture

Abstract

Conclusions: The results of this study confirm reports that cooked potatoes can be ensiled and that the ensilage may be stored for at least one year, that the losses of nutrients are large during the fermentation period, that the temperature during the ensiling period has a decided influence on the rate and type of fermentation and hence on the final product, that the ensilage is very palatable and that it has good feeding value, when fed in a balanced diet to swine. Considering the large loss of nutrients at the higher temperatures, it would seem that a temperature of about 60°F. during the fermentation period is the most suitable for the production of potato ensilage.

Although the apparent losses of nutrients were small in the samples stored at low temperatures, these losses were due to putrefaction and not to fermentation. Samples stored at this temperature were considered to be worthless for feeding purposes and were therefore a total loss.