Production methods and technical points of silage｜Knowledge of silage fermentation

1. The meaning of silage

The greatest significance of silage is to solve the problem of roughage for cattle and sheep. Silage ensures that cattle and sheep have high-quality roughage to eat all year round. If they cannot eat enough roughage, the rumen function of cattle and sheep will go wrong, and metabolic diseases such as rumen acidosis and rumen sluggishness may occur. die. In addition, compared with dry corn stalks, silage can not only preserve more and better nutrients of fresh corn stalks, but also has better palatability. Cattle and sheep eat more food, which can guarantee the rapid growth and milk production of cattle and sheep to a greater extent. quantity.

2. The principle of silage

The principle of silage is relatively simple, that is, under airtight conditions, lactic acid bacteria are used to ferment the sugar in corn stalks to produce lactic acid, lower the pH, inhibit the growth of aerobic microorganisms, reduce the consumption of nutrients and the production of various toxins. Finally, when the pH value drops to a certain level, it will reach a stable state, and the silage can be stored for a long time, and it can also be opened to feed cattle and sheep.

3. Matters needing attention in silage

There are generally three things to pay attention to when making silage. The first is the dry matter content of raw materials. Generally, it is more appropriate to control the dry matter content at 30%-35%. The amount of dry matter content will affect the quality of silage fermentation. Low dry matter content will cause the loss of nutrients during silage fermentation and storage; while high dry matter content will easily cause poor compaction, slow acid production, moldy deterioration, etc. The second issue to be aware of is compaction. The higher the degree of compaction, the less oxygen in the material, which is more conducive to the fermentation of lactic acid bacteria, and can inhibit the growth of mold faster and earlier. Whether it can be compacted is not only related to the mechanical equipment used for compaction, but also related to the crushing length and dry matter content of the straw. The shorter the length, the easier it is to compact, and the higher the dry matter content, the harder it is to compact. The third thing to pay attention to is sealing. After compaction, it is necessary to seal the cellar in time to prevent air and water leakage, otherwise it will cause the silage to deteriorate.

4. The necessity of using silage starter

Naturally fermented silage is fermented by lactic acid bacteria attached to corn stalks. Due to its small number and low acid production capacity, it takes a long time to reach a stable state. During this process, due to the growth of miscellaneous bacteria, it will This results in poor silage quality, excessive consumption of nutrients, and excessive mycotoxins. After adding the silage starter, the lactic acid bacteria become the dominant strain, especially the added strain has the characteristics of fast acid production, which can quickly reduce the pH value of the silage, inhibit the growth of miscellaneous bacteria, reduce nutrient consumption, and improve the quality of the silage.

5. Introduction of Silage A+

Okobake's silage A+ is a special compound lactic acid bacteria preparation for silage. It is mainly composed of Lactobacillus plantarum, Lactobacillus Brucella, Lactobacillus acidophilus, Enterococcus faecalis, Pediococcus lactis, etc. The strains are isolated and domesticated from corn silage and alfalfa silage, with fast fermentation speed and strong acid production ability , strong antibacterial ability, can quickly inhibit the growth of mold, reduce mildew; rich in enzyme production, can improve fiber digestibility. With a strong sour flavor, the feed intake of cattle and sheep is high. The strains use functional lactic acid bacteria, which can effectively improve the animal body's disease resistance.

6. How to use Silage A+

Silage A+ is relatively simple to use. Dissolve 1kg of brown sugar in 20kg of water to make brown sugar water, then take a bag (200g) of Silage A+ into the freshly prepared brown sugar water, stir evenly, and seal it for more than 8 hours. The bacterial liquid is ready for use; when making silage, spray the above-mentioned bacterial liquid evenly layer by layer during the process of pressing the cellar, and spray 0.5kg of the bacterial liquid per ton of silage; it can also be added by a special method when the silage harvester harvests silage With the addition of equipment, the spraying is more uniform and the effect is better. In order to prevent the deterioration of the silage that is not easy to compact, you can spray some bacterial liquid on the bottom, surrounding and upper layer of the silage pit.