Shredlage® Harvesting Recommendations
8-12-2014

When making Shredlage® the recommended moisture and other proven successful management practices are
the same as conventional corn silage. The recommended dry matter is 34% with a range of 32–36% DM being a
recommended range. Silage wetter than 69% moisture will have much higher leachete run-off and should be
avoided, while drier than 37% will alter the fermentation profile and reduce feed value somewhat. The
recommended chop length is 26 mm which is 1.03 inches.

Focus on the end-product being harvested with the chop length, shredding of the stover, and kernel processing all
being key components of successful shredlage. Without all three of these being targeted, optimal silage feed
value will not be achieved. Start with moisture and staying within the recommended range of 64 – 68% moisture.
Next focus on chop length is 26 mm and checking to make sure nothing is longer than 28-30 mm. Ideal Shredlage®
will be shredded to the point where virtually all the stover is ripped into small strands 26 mm long and less than
about 4 mm thick (see picture below). The silage forage portion should have no “cigarette butts” or any pieces of
the rind attached to the pith of the stalk. All forage pieces should be “fluffy” in appearance, and should be thin
enough that they are bendable with very little pressure and have no “cigarette butts”. Experience shows that
reduced shredding quality will occur before reduced kernel processing takes place and becomes inadequate. The
new Shredlage® on-farm quality assessment cup should be used to measure both forage and grain processing.

Kernel processing score (KPS) is commonly used to assess the degree of kernel processing with the
recommendation being over 55-60% KPS at chopping on green silage, and over 68-70% KPS the goal on silage
that has fermented in storage for at least 120 days. The KPS will vary depending on moisture of the silage,
variety, growing season, and of course the chopper processor setting and wear level. There are many variables
that impact the KPS, and now new data showing that KPS will typically improve by about 8-12 points with storage
over 120 days, the KPS recommendation is to always be over 55% on green silage. Typically, processors will need
to be set around 2 mm or less to achieve the desired target on kernel processing.

In the new Shredlage® assessment cup there should be no whole kernels (other than possibly a couple of small tip
kernels), with many kernel pieces being 1/8 to ¼ or smaller. Flip over kernels that look whole, and examine to see
if they are gouged. Using a bucket of water to “float” green silage is a very good way to assess the level of kernel
processing at the dairy. A corn particle size analysis can then be done similar to HMSC if desired. A KPS lab analysis
typically requires 48 hrs for results. A Penn State forage Shaker Box can be used to measure the particle length of
the forage, with the recommended top screen being about 18-22% and about 60%+ in the middle screens. Corn
silage shaker box results will vary with the starch content given the sample is pre-measured by weight which
includes the corn kernels, yet the tool is really used to assess forage length. Physically measuring the forage pieces
to make sure the 26 mm is being achieved is a key monitor while chopping.

BMR Shredlage® may require a processor roll setting of approximately 0.5 mm closer than conventional corn
recommendations due to the sponginess of the BMR stalks. Recent research at Univ of Wisconsin showed a 2.5 lb
milk response to BMR shredlage compared to the same BMR processed as conventional silage with the
recommendation being to process BMR as shredlage.

The chart below is meant to be only a guideline to making Shredlage® corn silage. However,
harvest
conditions will require a variation in settings. There must be a silage manager that keeps checking
the corn processing and forage shredding quality throughout harvest and adjust accordingly.
Forage Moisture in %
TLC (MM)
Shredlage® Processor settings (MM)
69
26
1.7 – 2.2
68
26
1.7 – 2.2
67
26
1.5 – 2.0
66
26
1.5 – 2.0
65
26
1.3 – 1.8
64
26
1.3 – 1.8
63
26
1.1 – 1.7
62
24-26
1.1 – 1.7
61
24-26
1.1 – 1.7
60
24-26
1.1 – 1.7
*Caution the Shredlage® processor will be set at 4 MM from the factory
*BMR needs to be set about ½ MM closer than the chart down to a minimum of 1.1
Unfermented Shredlage®
Fermented Shredlage®