Fermentation preserves many benefits of silage as a feed material, including its energy and mycotoxins. Fermented silage also takes up less space than hay. Here are some of these advantages. Read on to learn more about this alternative to hay. Listed below are some of the key features of silage. Here’s a look at how it’s prepared. To learn more, check out the following resources:
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Fermentation preserves the nutritional value of silage
While forages such as corn and sorghum don’t typically require additives for fermentation, supplemental nutrients are important to improve the quality of silage. Forages that require fermentation are too low in moisture or late harvested and have dry stems. High moisture silages are more prone to clostridial fermentation, which can lead to DM loss, protein degradation, and butyric acid levels. The use of wilting can improve the quality of silage. The addition of water also improves packing.
The process of fermentation involves converting the sugars in grass into acids. These acids prevent the growth of spoilage microorganisms and produce a tasty product with minimal nutritional losses. High-quality silage is an abundant source of protein and energy for dairy cows and is beneficial to rumen health. Here are some ways in which fermentation preserves the nutritional value of silage cow feed:
It preserves energy
Silage is a nutritious, low-energy, highly digestible form of feed for cattle. The fermentation process takes place within a complex biosystem. Fermentation is delicately balanced by the exclusion of oxygen, the amount of remaining water-soluble carbohydrates, and the microbial and fungal populations on the forage. Oxygen changes the nutritional value of silage quickly. Therefore, cows fed silage that has clostridial growth should avoid feeding it to their herds.
A silage facer is a rotating drum covered with blades. It removes a thin layer of silage to maintain a smooth bunk face. One study in Wisconsin found that silage facers did not decrease particle size, but operators must ensure that they remove only enough silage for the current feeding period and clean up any loose feed. Silage facers should also be constructed to protect the open face from wind and the hot afternoon sun.
It preserves mycotoxins
In an article in the Canadian Journal of Anim. Science, R.J. Cole evaluated the effects of different sources of deoxynivalenol on cattle mycotoxins in silage. Interestingly, this type of feed preserves the mycotoxins produced by the Aspergillus fumigatus fungus, which is responsible for most of the mycotoxins found in milk. However, there are other factors that contribute to the reduction of mycotoxins in the milk of dairy and beef cattle.
Although mycotoxins have become a major problem for cattle producers, there are several management techniques to prevent and reduce their presence in animal feed. Binders can reduce toxic exposure in dairy cows. But, no one adsorbent product meets all the requirements of a desirable binder. Several studies conducted by researchers have indicated that mycotoxin control measures may require a combination of several approaches.
It takes less space than hay
The primary difference between hay and silage is storage. Hay takes up space and must be stored in a barn or silo, while silage uses less space. Silage is stored in a pit or tank and does not require as much labour. Unlike hay, silage is not subject to the same environmental impacts and can be fed to livestock in much less time. Silage is also more convenient than hay because it takes up less room.
Silage is made by undergoing a fermentation process. This process occurs in an upright silo or in a bunker, a pit, or wrapped bale. The process of fermentation involves the decomposition of the leaves of the plant and their microbial population grows exponentially. When oxygen is excluded from the feed, the bacteria build up massive populations. They feed on sugars found in plant cells and produce waste. This waste can result in an acidic environment and low pH levels.
It requires a lot of planning
Making silage requires careful planning. There are several key components to a successful feedout: harvest timing, crop maturity, and fermentation. Several factors determine how the finished product will feed cows, including the amount of moisture in the bales. Harvesting early in the day is the best time to bale for maximum efficiency. Bales should be dated and monitored daily for the feedout period. Composite samples from a variety of bales should be used for ration balancing.
First, silage should be packed properly to prevent rot. Deep silos are better for this, but they need mechanical packing to reach the desired density. Mechanical packing reduces air leakage and preserves the quality of the feed. Different filling methods affect dry matter density. The progressive wedge method exposes less surface area than horizontal layers and allows for a thin layer. Secondly, this method involves pushing loads up a steep silage face at a 30 to 40 percent grade, leveling them in six-inch layers. Proper packing requires a good level of planning, which is why a thorough inspection is so important.
