The ensiling is too high in DM content; this results from overheating during storage and leads to protein degradation and reduction in metabolizable energy
This occurs as a result of overheating or inadequate compaction or delayed sealing or aerobic spoilage which leads to low digestibility and protein degradation
Aroma
Alcoholic, fruity, or sweet smell
The silage product is unstable during feedout often as a result of yeast fermentation resulting in high level of ethanol