when fresh green fodder is chopped and deprived of air, oxygen consumption occurs due to plant respiration. Over time, oxygen-dependent microorganisms cease to exist, and then the types of anaerobic bacteria present in the feed which analyze the sugar substances are multiplied, and organic acids are formed, the most important of which are lactic acid and acetic acid. These acids prevent the growth of bacteria that cause protein decomposition and silage spoilage… The silage becomes rich in protein and is valid for a longer period of time , up to about two years.