Forage silage is a simple, economical and reliable method for the long-term preservation of green fodder nutrition by utilizing the fermentation of microorganisms. It is an effective measure to ensure that livestock can supply roughage in a balanced manner for many years. In China, in the Yuan Dynasty "Wang Shunong Shu" and other books, there are records of alfalfa silage fermentation methods.
Silage has now become an important technology in the livestock industry. Forage grass can be stored not only by hay, but also by silage. Silage can reduce the loss of nutrients. If the silage facilities are advanced and the technical operation is appropriate, the loss of nutrients generally does not exceed 15%, and more than 90% of the carotene in the grass is kept.
Silage can improve the palatability and digestibility of livestock. The silage grass after microbial fermentation has acidity and aroma, soft and juicy, good palatability, can stimulate the appetite of livestock, and the stimulating effect of lactic acid on the stomach makes the digestibility significantly improved. Silage keeps the pasture fresh and fresh, rich in protein, vitamins and minerals, and provides high nutritional value for livestock for many years.
The production process of silage is not restricted by climatic conditions. During the rainy season or the weather is bad, it is difficult to prepare hay, and the silage is less affected.
The principle of forage silage, silage is to use the lactic acid bacteria attached to the surface of the forage, to create favorable conditions for their growth and reproduction (anaerobic environment) for life activities, through the anaerobic respiration of microorganisms, the soluble carbohydrates in silage and forage materials Mainly for the conversion of sucrose, glucose and fructose into lactic acid-based organic acids, which accumulate in silage, when organic acids accumulate to 0.65% to 1.30% (up to 1.5% to 2.0%) or when the pH drops. When it is 4.2 to 4.0 or less, the activities of most harmful microorganisms such as spoilage bacteria and butyric acid bacteria are suppressed. Due to the continuous accumulation of lactic acid, as the acidity increases, the final lactic acid bacteria itself is inhibited and the activity is stopped, so that the silage can be long-term. save.
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