What major acid acts as the preserving agent in quality sorghum or corn silage?

Lactic acid functions as the primary preserving agent in quality sorghum or corn silage due to its role in the fermentation process. When plant material is ensiled, it undergoes anaerobic fermentation, where naturally occurring bacteria, primarily Lactobacillus species, convert sugars present in the forage into lactic acid. This acidification lowers the pH of the silage, creating an environment that inhibits spoilage organisms and pathogens, thus preserving the nutritional quality of the silage.

The formation of lactic acid is crucial because it enhances the fermentation process, leading to better silage quality, improved palatability, and increased digestibility for livestock. This acid not only protects the silage during storage but also contributes to maintaining its energy content.

The other acids mentioned, while they play roles in fermentation, do not primarily serve as the main preserving agent in high-quality silage. Propionic acid serves as a mold inhibitor, acetic acid can contribute to the preservation but is not as dominant as lactic acid, and butyric acid is generally a byproduct of undesirable fermentation that can indicate poor quality silage. Thus, lactic acid is the key acid responsible for effective preservation in quality silage.