What do you need to pay attention to when fermenting forage How to ferment corn stalks to make silag

The premise of this is to crush the corn stalks, and then mix them with Qiangxing feed starter agent, add some brown sugar to make the bacterial liquid, and put them in the fermentation bag or vat to seal and ferment, 3-5 days. It is also convenient for storage.

Do you have to put starter culture on green storage corn stalks? Is it okay to leave it alone?

Corn stover silage is OK without adding any additives. 1. Silage is the use of lactic acid bacteria fermentation in an anaerobic environment, producing a large amount of lactic acid and reducing the pH value of silage, thereby inhibiting the growth and reproduction of other harmful bacteria, preserving the original nutrients of silage, so that it has little loss. Soluble sugar should be involved in the whole fermentation process, and corn stover contains sugar, which is sufficient, so there is no need to add other substances.

2. To do a good job of silage, we must master silage technology. The key points are as follows: (1) the moisture content of corn straw should be controlled at about 70%, generally with the harvesting and crushing cellaring, if the straw water content is high, it should be dried and evaporated part of the water in the cellar; The bottom and walls of the silage cellar are covered with plastic film, which is impermeable to water and breathe.

2) The straw should be short-packed according to the livestock being fed, and the short straw is easy to compact after entering the cellar. (3) After the straw is loaded into the cellar, it should be compacted, leaving no gaps, and the space in the straw should be discharged as much as possible to create an anaerobic environment, which is conducive to the generation of lactic acid bacteria. (4) The filled corn stalks should be about 30 cm above the ground, and then seal the soil tightly.

After a few days of sinking, the soil is filled higher than the ground, and the water around the jujube cellar is prohibited. The silage can be fed in more than 20 days at a temperature of 15 °C.

Summary. Hello fellow <>

We'll be happy to answer for you. Green storage corn straw can also be fermented without starter culture.

Do you have to put starter culture on green storage corn stalks? Is it okay to leave it alone?

Hello fellow <>

We'll be happy to answer for you. Green storage corn straw can also be fermented without starter culture.

Precautions: green corn straw microbial silage, grasp the water content of raw materials is the key to the success or failure of fermentation, raw material moisture content to 60 70% as well, generally just cut down green corn straw, water content is higher, to cool 25 hours after the limb pat, and then used for fermentation treatment, green corn straw silage, generally in order to preserve the nutrients in the green corn straw intact, leave the hunger to the purpose of feeding livestock in the winter limbs, and the nutritional value of the silage has also improved.

Tips: Corn straw green storage can not add any additives, but if you add a fermentation strain appropriately, the fermentation effect of forage will be more clear. However, if the water content of the straw is less than 65%, we still recommend that it is best to add a starter culture, which will not only properly speed up the fermentation of the straw, but also increase the nutrients of the buried feed.

When preparing silage, there should be the following requirements for silage raw materials: (1), the appropriate amount of carbohydrates: the sugar content in silage raw materials should not be less, when using silage containing more protein, carbohydrate forest leech complex less silage, must add 5 10% carbohydrate-rich feed, in order to ensure the quality of silage.

2), suitable moisture: the general silage raw material water content should be 65 75%, raw materials should not be silage when old, if you want silage must add water, so that the moisture content to 78 82%. (3) Appropriate length:

The length of raw materials is generally 3 5 cm. (4) corn and other straw crops, the application of dry and wet kneading machine, after kneading in the baling film, dry and wet straw kneading machine is a new type of forage processing machinery designed according to the requirements of scientific breeding such as cattle and sheep raising. The machine overcomes the shortcomings of the traditional straw machine that cannot process soft straw and hard straw, low feed utilization rate, and difficult to compact silage.

The machine in the processing process set cutting and kneading as a whole, the processed feed is soft, uniform, no induration, livestock after eating is conducive to digestion and absorption, while saving feeding time, in the preparation of silage is conducive to compaction, after processing can be bundled and wrapped, cellar storage, bag storage can be, feed utilization rate of 100%.

Without adding any starter culture, lactic acid can be used to produce lactic acid by the action of natural lactic acid bacteria in straw to inhibit the production of spoilage bacteria and achieve the effect of silage. However, one of the drawbacks of this natural silage is that the surface layer is easy to rot and deteriorate, resulting in the secondary fermentation of silage, which is very bad.

Do you have to put starter culture on green storage corn stalks? Is it okay to leave it alone?

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Without adding any starter culture, lactic acid can be used to produce lactic acid by the action of natural lactic acid bacteria in straw to inhibit the production of spoilage bacteria and achieve the effect of silage. However, one of the drawbacks of this natural silage is that the surface layer is easy to rot and deteriorate, resulting in the secondary fermentation of silage, which is very bad.

It is recommended to add it to ferment faster and easier to preserve.

1. Method: Prepare the bacterial liquid for fermentation, dilute it with water at a ratio of 1:100, and add some straw to stir evenly. Then seal it and carry out the fermentation of the famine.

2. During the fermentation period, you can only add some corn flour. It is best to keep the humidity at around 40-60%, that is, there is no water dripping when you hold it tightly with your hands. Usually, fermentation takes 1-3 days in summer, 3-5 days in spring and fall, and a week in winter.

2) Raw material harvesting: Whole plant corn silage is generally harvested in the late stage of corn milk maturity or wax maturity period, and corn straw silage is harvested as soon as possible after corn harvesting, with half of the green stems and leaves.

3) Cut the raw materials short to 2 3 cm with machinery, and the corn stalk is more than 75% of the knotting rate of eggplant.

4) Every 30 cm filled, then compacted with machinery, pay attention to compacting the four corners.

5) The water content is controlled at 60% 70%, usually the whole corn does not need to add water, and the corn straw silage needs to add a certain amount of water.

6) When the raw materials are almost full, the four walls are lined with plastic sheeting large enough to cover the silage cellar.

7) When the raw material is filled to more than 50 cm above the cellar mouth, the film cover is tight. After the small silage pond is mulched, it is covered with soil 20 to 30 cm and sealed the cellar. After the large silage pond is laminated, it can be inspected and sealed with heavy objects such as tires.

1. In order to facilitate bagging and storage, the corn stalks must be chopped to a length of about 1-2 cm, so that the silage can be compacted.

2. Make the activation liquid into the activation liquid according to the ratio of 1:1:8 for the starter culture, nutrients and water, and then make the dilution solution with water, and spray the activated fermentation liquid on the straw.

3. Then pack, the bag mouth must be opened, the silage raw materials are packed into a special plastic bag, and the hand pressure and friends are pressed tightly with their feet until they are filled to about 30 cm away from the bag mouth, and the shed gas is pumped, sealed, and the bag mouth is tightened, and then stored.

Digging, crushing, stacking, sealing and insulation,

Ingredients: 400g of dried fragrant materials, renamed: appropriate amount of vegetable oil, 3g of salt, 4g of chili powder, 3g of Sichuan pepper powder, 4 teaspoons of sesame pepper red oil, 2g of sugar, 2g of dark soy sauce, 5g of white sesame seeds, 3g1 of pepper, and prepare raw materials.

2. Cut the dried incense into strips. 3. Cool oil in the pot of thermonuclear cherry blossoms, and the oil is hot for 8 into fragrant dry. 4. Fry until the skin is golden and 8 mature, remove and drain the oil.

5. Leave the bottom oil at the bottom of the pot, add sugar and fry over low heat to melt. 6. Add Sichuan pepper powder, chili powder and pepper and stir-fry evenly. 7. Add the fried fragrant dried.

8. Add dark soy sauce and salt. 9. Stir-fry the pepper and red oil evenly. 10. Add white sesame seeds.

11. Wrap the seasoning around each chanson and dry it. 12. a finished product.

Summary. Hello, glad to answer for you. Dear, after fermentation, corn stalks are still nutritious to make pellet feed.

Straw pellet feed is to crush corn straw, wheat straw, sunflower straw and other crop straw, according to the nutritional needs of animals, with appropriate concentrate, molasses, vitamins and minerals and other additives mixed evenly, processed into granule feed, to ensure the full price of feed, to meet the nutritional needs of livestock.

Hello, glad to answer for you. Dear, after fermentation, corn stalks are still nutritious to make pellet feed. Straw pellet feed is to crush corn straw, wheat straw, sunflower straw and other crop straw, according to the nutritional needs of animals, with appropriate concentrate, molasses, vitamins and minerals and other additives mixed evenly, processed into granule feed, to ensure the full price of feed, to meet the nutritional needs of livestock.

In the same elbow made into granules, the nutrients are not going to disappear some.

In this case, some nutrients will be lost.

At present, the commonly used equipment for silage corn straw is an underground silage cellar. The ratio of its width to depth is 1:, the length and number of cellars are determined according to the number of heads of livestock and the amount of feed, and the surrounding and bottom of the cellar are made of bricks and concrete.

The silage cellar is required to be firm and sturdy, without air leakage and water leakage. The inside of the silage cellar should be smooth and flat, so that the silage is evenly spread and does not leave gaps.

The production of silage corn is to fill fresh corn stalks into sealed silage equipment and add silage starter culture. Lactic acid bacteria, yeast and other microorganisms produce lactic acid by anaerobic fermentation of raw materials, so that the acidity is reduced to about and can achieve acid storage.

Production process: 1. Harvest in a timely manner. Corn stover is one of the finest silage crops.

From the milky to the waxy, corn stover can be made into high-quality silage. At present, most of the corn stalks after harvesting are used to prepare silage. When the corn ears are ripe and only 1 or 2 leaves in the lower part of the corn stalk turn yellow, not only can the maximum nutrient yield be obtained per unit area, but also the moisture (about 70%) and soluble carbohydrate content are appropriate, which is conducive to lactic acid bacteria fermentation and easy to make high-quality silage.

At the time of harvesting, the corn stalks that have been completely yellowed or moldy and spoiled should be removed. 2.Cut it short appropriately.

Corn stover is transported to the silage site immediately after harvesting. Cut short with a chopper with a length of about 3 5 cm. The purpose of cutting short is to facilitate filling and compaction, resulting in an anaerobic environment; Easy access.

In addition, a part of the liquid juice can be quickly discharged, which is conducive to the fermentation of lactic acid bacteria. 3. Dilute the strain 4. Filling materials: Before filling, the bottom of the cellar is first caught with 20 cm thick bedding, and then the chopped raw materials are quickly loaded into the cellar.

When filling, it should be loaded layer by layer, and each layer can be stepped on when it is 15 to 20 cm thick, and sprinkled with diluted culture. 5. Strictly sealing the cellar to prevent air and water leakage is an important part of preparing excellent silage. The cellar mouth is not well sealed, which is conducive to the reproduction of putrefactive bacteria such as mold, which makes the silage spoil.

When the silage corn stalks are loaded more than 60 cm above the cellar mouth, they can be capped and capped.

I'll find you a person who is a student of biology, I didn't study this, and I haven't done chemistry in high school for a long time.

Here's a convenient one: buy a few of the best ones in commercially available silage bags. Cut the green straw into 2-3 cm, and put it in, you should step on it tightly while loading, and tie it tightly to avoid light after it is full, and wait for the aroma of wine.