▁also ▁yields ▁energy ▁that ▁the ▁b acter ia ▁use : ▁some ▁of ▁the ▁energy ▁is ▁released ▁as ▁heat . ▁ ▁Sil age ▁is ▁thus ▁mod est ly ▁lower ▁in ▁cal or ic ▁content ▁than ▁the ▁original ▁for age , ▁in ▁the ▁same ▁way ▁that ▁y og urt ▁has ▁mod est ly ▁fewer ▁cal ories ▁than ▁milk . ▁However , ▁this ▁loss ▁of ▁energy ▁is ▁offset ▁by ▁the ▁pres ervation ▁characteristics ▁and ▁improved ▁dig est ibility ▁of ▁sil age . ▁ ▁History ▁Using ▁the ▁same ▁technique ▁as ▁the ▁process ▁for ▁making ▁sau erk ra ut , ▁green ▁f od der ▁was ▁preserved ▁for ▁animals ▁in ▁parts ▁of ▁Germany ▁since ▁the ▁start ▁of ▁the ▁ 1 9 th ▁century . ▁This ▁gained ▁the ▁attention ▁of ▁a ▁French ▁agricult ur ist , ▁August e ▁G off art ▁of ▁S ologne , ▁near ▁Or lé ans , ▁who ▁published ▁a ▁book ▁in ▁ 1 8 7 7 ▁which ▁described ▁the ▁experiences ▁of ▁pres erving ▁green ▁cro ps ▁in ▁sil os . ▁G off art ' s ▁experience ▁attract ed ▁considerable ▁attention . ▁The ▁conditions ▁of ▁da iry ▁far ming ▁in ▁the ▁USA ▁su ited ▁the ▁ens iling ▁of ▁green ▁corn ▁f od der , ▁and ▁was ▁soon ▁adopted ▁by ▁New ▁England ▁far mers . ▁Francis ▁Morris ▁of ▁Maryland ▁prepared ▁the ▁first ▁sil age ▁produced ▁in ▁America ▁in ▁ 1 8 7 6 . ▁The ▁fav ou rable ▁results ▁obtained ▁in ▁the ▁U . S . ▁led ▁to ▁the ▁introduction ▁of ▁the ▁system ▁in ▁the ▁United ▁Kingdom ,