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Silage is a simple, reliable, and cost-effective method that uses microbial fermentation to preserve the nutritional value of green and succulent feeds for long periods. It is an effective strategy to ensure a balanced supply of fresh feed to livestock throughout the year. Silage has a sour smell, is soft and juicy, with a yellow-green color and excellent palatability, making it an ideal feed for livestock during winter and spring.
Silage has been widely used in animal husbandry around the world. In recent years, silage techniques have advanced significantly, with the introduction of semi-dry silage (low-moisture silage) and special methods such as using formic acid, propionic acid, molasses, and grains, which have greatly improved silage quality. Large-scale silage towers made of anti-corrosive steel or hard plastic plates, with volumes ranging from 400 to 600 cubic meters, are now common, and the silage process has become more automated. The cultivation of silage crops has expanded, and the number of silage operations has increased annually. This is particularly true for silage maize, which has seen significant development in countries with advanced livestock industries.
The use of silage has been widely promoted in China's swine and cattle farming sectors. Practical production has shown that silage is an effective way to make rational use of green feed and adjust its supply to compensate for shortages.
Advantages of Silage
1. **Maintain Nutrient Characteristics**: Green and juicy feed is preserved under sealed anaerobic conditions with minimal mechanical loss. During storage, oxidative decomposition is weak, resulting in small nutrient losses, typically not exceeding 10%. For example, sweet potato vines contain 94.7 mg of carotene per kg of dry silage, while natural dried vines only have 2.5 mg per kg of dry matter.
2. **High Digestibility and Palatability**: After microbial fermentation, green feed produces aromatic compounds, giving it a sour taste, soft texture, and good palatability. Livestock prefer it. For instance, plants like potatoes, Jerusalem artichokes, sunflower stems, and Artemisia often have a strong odor or rough texture, making them unappealing when dried, but they become high-quality feed after silage. Silage also improves the digestibility of other feeds in livestock diets.
3. **Long-Term Preservation**: Good silage can be stored for many years, even up to 20-30 years. This ensures that livestock have access to high-quality feed all year round, especially in northern regions with long winters.
4. **High Storage Efficiency**: Silage requires less space than hay. One cubic meter of silage weighs 450-700 kg, compared to 70 kg for hay. Silage is not affected by wind, rain, or sunlight and is less prone to fire. Additionally, it reduces the spread of harmful germs, eggs, and weed seeds.
5. **Less Affected by Weather**: Unlike hay, silage is less impacted by rainy weather. As long as silage requirements are strictly followed, high-quality silage can still be produced.
Principle of Silage
Silage fermentation involves complex microbial activity and biochemical changes. Lactic acid bacteria play a key role in this process. The success of silage depends on lactic acid fermentation, which prevents spoilage by creating an acidic environment.
Microorganisms involved include lactic acid bacteria, butyric acid bacteria, spoilage bacteria, acetic acid bacteria, mold, and yeast. These microorganisms undergo succession due to environmental factors and silage techniques. Initially, aerobic microorganisms dominate, but as oxygen decreases, anaerobic lactic acid bacteria take over, producing lactic acid and lowering pH. This inhibits the growth of harmful microorganisms.
Biochemical changes occur during fermentation, including the conversion of carbohydrates into lactic acid, acetic acid, and alcohols. Protein degradation is influenced by pH levels, with higher pH leading to protein loss. Color changes from green to yellow-green occur within 3-7 days. Nutrient losses due to these changes are unavoidable, generally around 8% of the dry matter.
Conditions for Silage Materials
1. **Appropriate Sugar Content**: Silage materials must have sufficient sugar to support lactic acid bacteria growth. The minimum required sugar content is calculated based on the buffer level of the feed.
2. **Moderate Moisture Content**: Proper moisture is crucial for lactic acid bacteria activity. Too much or too little moisture can affect fermentation and quality.
3. **Suitable Length**: Cutting silage materials into short lengths facilitates compaction, improves microbial activity, and enhances digestibility.
Silage Equipment
Various types of silage structures exist, including pits, silos, towers, and plastic bags. Each must meet specific construction requirements, such as being airtight, durable, and located on elevated ground. Modern silage towers are often made of metal and are completely sealed, allowing for efficient storage and retrieval.
Special Silage Methods
Special silage techniques involve adding acids, formaldehyde, enzymes, or inoculating with lactic acid bacteria to improve fermentation and quality. These methods help reduce spoilage, enhance nutrient retention, and increase digestibility.
Quality Assessment of Silage
The quality of silage can be assessed through sensory evaluation (color, smell, texture) and laboratory analysis (pH, organic acid content, microbial activity). A pH below 4.2 indicates high-quality silage, while higher pH values suggest poor fermentation.
In summary, silage is a valuable technique in modern animal husbandry, offering numerous benefits in terms of preservation, nutrition, and efficiency. With proper management and technology, silage ensures a consistent and high-quality feed supply for livestock throughout the year.