Fresh smell and colour
A pleasant, natural smell (not sour or mouldy) and a bright, natural colour
Keep your TMR from heating – protect the value of your feed
Total Mixed Ration (TMR) is the foundation of your dairy herd’s nutrition, but improper silage storage, handling, or composition can lead to microbial growth, reducing feed quality and animal health. Ensuring sufficient quality feed is supplied to your cows becomes increasingly challenging as the warm season begins. During summer, higher temperatures and increased humidity accelerate the growth of undesirable microbes in the TMR, making feed spoilage a bigger challenge. This not only affects feed quality but also worsens the impact of heat stress on dairy cows.
Fresh TMR naturally contains microbes such as yeast, moulds and bacteria that if not managed correctly, can reduce the quality and freshness of the dairy ration especially during the warm periods. Growth of these micro-organisms leads to heating and fermentation, which breaks down the feed and reduces the palatability and feeding value of the ration. This has a negative impact on dry matter intakes and ultimately, productivity.
Did you know that TMR spoilage can begin at just 21°C?
Did you know that TMR spoilage can start even at ambient temperatures as low as 21°C? This poses a hidden yet significant threat to feed quality and cattle performance. Scientific research has shown that TMR exposed to air at ambient temperatures between 20-22°C can experience internal temperature increases of 5 to 30°C above the environment. Click here to learn more about TMR spoilage.
Characteristics of a fresh TMR
-
-
Clean and safe
Free from mould, dust, foreign objects, or harmful bacteria
-
Stable and palatable
Stays fresh for at least 24 hours, preventing sorting by cows
Should microbial load represent a concern for farmers?
Identifying risk indicators is the first step in preventing microbial spoilage, but further assessment is needed to determine its severity. Early detection helps farmers take action before herd health and productivity are affected. Both on-farm and laboratory methods can be used to evaluate aerobic spoilage risk. Quick on-farm tests include visual and smell assessments, temperature checks, and pH measurements - simple and fast ways to monitor feed quality. For more precise analysis, laboratory testing provides detailed insights.
Figure 1. The figure demonstrates a representation of approximately 600 TMR and silage samples analyzed by Masterlab. The illustration demonstrates the occurrences of yeast, moulds and enterobacteria counts and the risks.
Identifying risk indicators is the first step in preventing microbial spoilage, but further assessment is needed to determine its severity.
Key indicators of spoilage risk
Keep an eye out for:
- Unexpected heating of both silage and TMR (check both surface and internal temperatures)
- Sweet, alcoholic, or sour odors
- Visible mold or discoloration in the silage or TMR
- Elevated pH or temperature differences within the feed
Figure 3. Infrared thermal images of the outer layer (left) and the core of a pile of TMR (right) showing a temperature difference of 4°C, 3 hours after the TMR preparation
The impact of microbial growth in the TMR
Microbial growth in the TMR leads to the breakdown of easily fermentable proteins and carbohydrates into water and CO2 lowering the nutritional value of the feed. This process reduces the dry matter content, ultimately lowering the overall nutritional value of the dairy feed.
Spoilage of TMR as a result of increased microbial growth reduces the palatability of the TMR. Cows may sort certain components of TMR if it is left in the bunk for an extended period, leading to imbalanced nutrient intake, more time spent at the feeding line and reduced herd performance.
The combined effects of nutrient loss and reduced palatability can negatively impact milk production and overall feed efficiency. When cows consume a less balanced diet due to microbial spoilage, it can lead to variations in milk yield, composition, and overall farm profitability.
Figure 2. Effect of microbial fermentation in TMR on dry matter and sugar content in TMR within 24h after production – Selko study 2010.
For a complete guide on testing methods, protocols, and result interpretation check our latest brochure "Simple steps to keep your TMR fresh".
Our solution
Given that feed costs represent a significant portion of variable costs on dairy farms, controlling microbial growth in TMR is essential for maintaining animal performance and profitability. For dairy producers who prioritize maintaining the highest quality and nutritional value of TMR under varying environmental conditions, Selko TMR offers an innovative solution.
Maximizes the feed nutritional value
By harnessing the power of a synergistic blend of organic acids and medium chain fatty acids, both Selko TMR Dry and Selko TMR Liquid effectively inhibits the growth of harmful micro-organisms such as yeasts, moulds, and bacteria. The inclusion of buffered organic acids ensures high efficacy against undesirable microbes while minimizing corrosivity, protecting farm equipment and infrastructure. This advanced formulation helps preserve TMR quality by:
- Maximizing the nutritional value of the feed
- Enhancing palatability to promote optimal intake
- Reducing feed waste, leading to improved efficiency
- Supporting optimal milk production and overall farm profitability
- Offering a safer, less corrosive solution for long-term use on farms
By reducing spoilage and improving feed efficiency, Selko TMR helps dairy farmers make the most of their feed resources while lowering their environmental footprint, supporting both economic and ecological sustainability.
Download your free brochure
Looking for a comprehensive guide to test methods, sampling protocols and interpretation of results? Download our latest brochure 'Simple steps to keep your TMR fresh' and discover practical tips to help you maintain feed quality and optimize results.
