Evidence map›Paper›PMID 42348286›Full record

ArticleJournal of the science of food and agriculture2026

Physicochemical properties, fermentative profile, microbiological quality, and pathogen contamination of baled silage during long-term storage.

Lidia Nieddu, Mirko Fresu, Carmelo Mastroeni, Antonio Gallo, Severino Zara, Francesco Fancello, Alberto Stanislao Atzori

Abstract read
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In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Lidia NiedduDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.
Mirko FresuDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.
Carmelo MastroeniDepartment of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Antonio GalloDepartment of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy.
Severino ZaraDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.
Francesco FancelloDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.
Alberto Stanislao AtzoriDepartment of Agricultural Sciences, University of Sassari, Sassari, Italy.ORCID https://orcid.org/0000-0001-5083-241X

Funding

e.INS - Ecosystem of Innovation for Next Generation Sardinia, funded by the Italian Ministry for University and Research (MUR) under the National Recovery and Resilience Plan (NRRP) - Mission 4, Component 2, "From Research to Business," Investment 1.5, "Creation and strengthening of innovation ecosystems" and the construction of "Territorial R&D Leaders." ECS00000038This publication (Physico-chemical properties, fermentative profile, microbiological quality and pathogen contamination of baled silage during long-term storage) was produced while attending the PhD programme in PhD Sustainable Development And Climate Change at the University School for Advanced Studies IUSS Pavia, Cycle XL, with the support of a scholarship co-financed by the Ministerial Decree no. 629 of 24th April 2024, based on the NRRP - funded by the European Union NextgenerationEU - Mis
6 · The paper itself

Abstract

backgroundBaled silage is expanding in Mediterranean regions due to climate change and demand for high-quality forage; therefore, evaluating the effects of long-term storage on microbiological and fermentative quality is essential.

resultsIn this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days after baling. Chemical composition, fermentative compounds, microbial groups, and the presence of pathogens were assessed. The ensiling period did not affect any chemical parameter measured. Low concentrations of ammonia nitrogen (33.56 ± 27.33 g kg

conclusionAfter 270 days of storage, baled silage preserved its chemical-physical and microbial quality under Mediterranean farming conditions. pH remained stable, while lactic acid declined and acetate/1,2-propanediol increased over time. Fungi and clostridia were mostly undetectable; E. coli and L. monocytogenes were not detected. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Indexed as

BacteriaFungiSilageAcetic AcidAnimalsButyric AcidCattleFermentationFood ContaminationFood MicrobiologyFood StorageHydrogen-Ion ConcentrationLactic AcidAcetic AcidButyric AcidLactic Acid2‐propanediolammonia nitrogenclostridia sporesListeria monocytogenesmicrobiological safety

Identifiers

PMID42348286
PMCPMC13442709

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.