How is silage fermented? How? What to add

Some people say that there is no need for starter culture, but I used forage starter culture, the cow eats very fragrant, and the storage time is quite long, so there is no need to worry about forage in winter. The big brand research institute is good.

Silage fermentation is a complex process of microbial activity. The silage process is to create favorable conditions for the growth and reproduction of lactic acid bacteria on the green raw materials, so that the lactic acid bacteria multiply in large quantities, turn the soluble sugars in the silage raw materials into lactic acid, and when a certain concentration is reached, the growth of harmful microorganisms is inhibited, so as to achieve the purpose of preserving feed. Therefore, the success or failure of silage is mainly determined by the degree of lactic acid fermentation.

Generally, the fermentation process of silage can be divided into three stages: the activity stage of aerobic bacteria, the lactic acid fermentation stage and the silage stabilization stage.

1) The activity stage of aerobic bacteria.

After the fresh silage raw material is compacted and sealed in the silage container, the plant cells do not die immediately, and still carry out respiration in 1 3 days, decompose organic matter, and stop breathing until the oxygen in the silage is exhausted and is in an anaerobic state.

At the beginning of silage, aerobic microorganisms such as yeasts, spoilage bacteria, molds, and acetic acid bacteria attached to the raw materials use the soluble carbohydrate-rich juice discharged by plant cells due to mechanical pressing, and quickly multiply. Spoilage fungi and molds multiply most strongly, destroying the proteins in the silage, forming large amounts of indoles and gases and a small amount of acetic acid.

Aerobic microbial activity as well as respiration of plant cells, This phase lasts 3-5 days.

2) Lactic acid bacteria fermentation stage.

After the formation of anaerobic, suitable temperature and acidity, the activity of microorganisms such as acetic acid bacteria weakens, and lactic acid bacteria begin to multiply rapidly, forming lactic acid.

Under normal circumstances, the temperature in the green IT container drops from 33 zhang to 25t, and the pH value drops from . Due to the increase of acidity and the decrease of pH value, the activities of spoilage bacteria and butyric acid bacteria are inhibited and stopped, or even extinct. When the pH drops to 4.

2. When the following is 2, all kinds of harmful microorganisms cannot survive, and even the activity of Streptococcus lactis is inhibited, and only lactobacilli exist.

iii) Silage stabilization stage.

At this stage, the microorganisms in the silage cease to move, only a small number of lactic acid bacteria are present, and no nutrients are lost.

Under normal circumstances, corn, sorghum and other corns with high sugar content can enter the stable stage after 20 to 30 days of silage, and leguminous forages need more than 3 months.

Silage refers to the fresh plant varieties compacted and closed, so that the stored green fodder is isolated from the outside air, resulting in internal hypoxia, resulting in anaerobic fermentation, thereby producing organic acids, which can make the fresh tree feed preserved for a long time, which can reduce nutrient loss and is conducive to animal digestion and absorption.

To clear the feed, the forage needs to be chopped up, put into a thick film plastic bag, and then sealed and stored for several months.

1. Select the material.

When processing green fodder, it is necessary to select raw materials with high cellulose and crude protein content, such as corn stalks, leguminous forages, potato vines or sweet potato vines, where corn stalks should be harvested during the maturity of corn seeds, and leguminous forages should be harvested between the budding stage and the pre-flowering period.

2. Processing method.

When processing green fodder, it is necessary to cut the corn stalks, rosin straws or chicory stalks into 1-2 cm lengths, because the rhizomes of these raw materials are relatively hard, and to chop the raw materials such as pasture grass and vines into a length of about 3-5 cm, because these raw materials are soft and easy to compact.

3. Fermentation method.

When fermenting green fodder, it is necessary to put the chopped raw materials into plastic bags or containers with large space, and then add additives to the container to make the raw materials quickly ferment into green fodder, and formic acid, urea, ammonium sulfate, cellulase or amylase and other substances can be added.

4. Storage method.

When storing green fodder, it is necessary to put the fermented green fodder into a well-sealed plastic bag, and then place the plastic bag in the cellar, and spread about 10-15 cm thick straw on the floor of the cellar to facilitate the absorption of the juice flowing out of the green fodder, and dig a drainage ditch above the cellar to avoid water in the cellar.

Precautions

Choose the right green fodder varieties, the more common excellent green fodder are ryegrass, Sudan grass, elephant grass, string leaf rosin vanilla, duckweed, etc., different green fodder has different nutritional value. In the different growth and development stages of fish, different excellent green fodder should be selected. In production, it can be selected according to the ease of obtaining green fodder and the needs of the fish at different stages of growth.

Timely mowing, green fodder in different growth stages, contains different nutrients. The green fodder that is not mowing in time often leads to a significant decrease in the utilization rate of fish feed due to the high degree of lignification. Generally, grass-based green fodder should be mowed at heading, and leguminous green fodder should be mowed at the beginning of flowering.

After cutting, the green fodder should be fed in time, and if it is placed for too long, not only the nutrients are easy to be lost, but also the palatability will become worse.

The process of making silage: harvesting, chopping, adding additives, bagging and storage, sealing and silage.

Harvesting] Raw materials should be harvested at the right time, and the purpose of feed production is to obtain the most nutrients. Harvest too early, the raw materials contain more water, and there are fewer digestible nutrients; Harvesting too late increases the cellulose content, poor palatability, and reduced digestibility.

Corn stover harvesting: Whole corn stover silage, generally harvested at the maturity stage of corn seed milk. After harvesting the ears of corn stalks, generally when the corn cob wax is ripe to 70% full, the leaves have not yet withered yellow or the base of the corn stalk 1 2 leaves begin to wither and yellow immediately pick the corn cob, the day of picking the corn cob, the corn stalk will be harvested the next day at the latest to make silage.

Harvesting of forage grasses: Leguminous forages are generally mowed and silage from budding to the beginning of flowering; Poaceous forages are generally mowed with silage from booting to heading; Sweet potato vines and potato stems and leaves are generally harvested 1 2 days before harvesting or before frost. After harvesting, young pasture grass or weeds can be dried for 3 4 hours (south) or 1 2 hours (north) and then silage, or mixed with corn stalks.

Chopping] In order to facilitate bagging and storage, the raw materials must be shredded before the straw silage of corn stalks, string leaf rosin straw or chicory must be chopped to a length of about 1 2, and the silage can be compacted. The grass and vines are soft, easy to compact, cut short to about 3 5 silage, and the effect is better.

Add additives] Additives are added immediately after the raw materials are chopped, and the purpose is to allow the raw materials to ferment quickly. 2 3% sugar, formic acid (3 4 per ton of silage raw material added to 85% formic acid), amylase and cellulase, urea, ammonium sulfate, ammonium chloride and other ammonium compounds.

Filling and storage] can usually be done in plastic bags and cellars. Before cellaring, lay 10-15 cm thick straw on the bottom in order to absorb the sap. The four walls of the cellar are covered with plastic film to prevent water leakage and breathability, and the installation should be steady, which can be rolled by a bulldozer, and tamped by manpower, until it is about 60 cm above the edge of the cellar, and it can be capped.

When capping, a layer of cut straw is first laid, and then a layer of plastic film is added, and then covered with soil and compacted. Dig a drainage ditch 1 meter away from the cellar around the perimeter to prevent rainwater from flowing in. When there are cracks in the roof of the cellar, cover the soil in time to prevent air and water leakage.

The bag mouth must be opened, and each bag of silage raw materials is packed into a special plastic bag, pressed by hand and pressed tightly with feet, until it is filled to about 30 from the bag mouth, and then pumping, sealing, and tightening the bag mouth.

Summary. Silage fever is usually the first few days after loading, because the feeding is not completely compacted, there is oxygen residue in the material, and finally aerobic bacteria fermentation consumes energy to produce heat.

In this case, it is recommended to open the cellar and pour water to cool down, and to fill the gap between the materials, and then compact and seal.

How to deal with the fermented green storage after heating.

The silage is usually heated a few days after loading, that is because the feeding is not completely compacted, there is oxygen residue in the material, and finally the aerobic bacteria fermentation consumes energy to emit trapped heat. In this case, it is recommended to open the cellar and pour water to cool down, and to fill the gap between the materials, and then compact and seal. Li Yuan.

Green storage straw, heating is a normal phenomenon. The main thing is that there is oxygen in it, and the fermentation is generally anaerobic fermentation, also called anaerobic fermentation.

I hope my tease is helpful to you, and I hope you give a free like, thank you. I wish you a smooth work and all the best in the new year, a bumper harvest of grains, a good harvest of the wind and rain, a prosperous life, and a fortune every day.

When processing green fodder, you need to choose corn stalks, pastures, potato vines and other plants as raw materials, and then chop the raw materials into bags, and then add sugar, formic acid or cellulase to make the raw materials ferment quickly, and finally store the green fodder in the cellar.

How to process and ferment green fodder.

1. Select the material.

When processing green fodder, we should choose raw materials with high fiber and crude protein content, such as corn stalks, leguminous pastures, potato vines or sweet potato vines. Among them, corn straw should be harvested at the maturity stage of corn seeds, and leguminous pasture should be harvested from budding stage to before flowering.

2. Processing method.

When processing green fodder, it is necessary to cut corn straw, rosin straw or chicory straw into a length of 1-2cm, because the roots of these raw materials are relatively hard, and the raw materials such as forage and vines should be cut into a length of about 3-5cm, because these raw materials are relatively soft and easy to compact.

3. Fermentation method.

When fermenting green fodder, it is necessary to put the chopped raw materials into plastic bags or containers with large space, and then add additives to the container to make the raw materials quickly ferment into green fodder. Formic acid, urea, ammonium sulfate, cellulase or amylase can be added.

4. Storage method: Hold empty.

When storing green fodder, you need to put the fermented green fodder in a well-sealed plastic bag, and then put the plastic bag in the cellar. The floor of the cellar should be covered with straw about 10-15 cm thick to absorb the juice of green fodder, and drainage ditches should be dug above the cellar to prevent water from entering the cellar.

Silage raw materials are generally taken out after 3 to 5 weeks to complete the fermentation process and can be fed.

The methods of silage quality identification include on-site evaluation and laboratory evaluation. The most commonly used is the on-site evaluation method, from the sensory point of view, a good silage is yellow-green, shiny, close to the primary color, with wine sour or slightly pungent sourness, compact and moist structure, and the stems and veins remain in their original state, clear and easy to separate. Inferior silage, yellow, brown and dark green, with a special pungent rancid or rotten smell, rotten, sludge-like, sticky or dry texture, agglomerate, unclear structure.

Component analysis showed that the overall cellulose and hemicellulose content was reduced by 30%, which was more conducive to the eating and digestion of livestock and the pH was determined to be acidity of the best standard for silage.

Silage fermentation must meet the following conditions:

1. There should be a suitable temperature environment.

After the silage is loaded into the cellar, the plants are still breathing, the carbohydrates are oxidized to produce carbon dioxide and water, and the heat is released, and the temperature in the cellar continues to increase over time, and the most suitable temperature in the cellar is 30 degrees Celsius. However, if the pressure is not tight, the capping is not strict, the cells continue to breathe, the silage heats up, and the mold multiplies at the same time, and the temperature can rise to 60 degrees, which will cause the silage to spoil and deteriorate. So the key to this point is to seal tightly and compact and compress.

2. The silage cellar must be tightly sealed and compacted.

Silage raw materials must be chopped (preferably no more than one centimeter, except for whole corn stalks baled silage), because fine crushing can be easy to compact, otherwise it will cause too much air, which will prolong respiration, consume sugar, form high-temperature fermentation, produce more butyric acid, thereby affecting the quality, and increase the pH value, leading to the production of mold and ammonium, resulting in silage failure.

3. Lactate accumulation process.

Lactic acid bacteria rapidly multiply and become the dominant flora in silage, converting soluble sugars into a large amount of lactic acid and a small amount of acetic acid, which promotes the pH value to decrease. As the pH value drops, most of the harmful bacteria are inhibited, leaving only lactic acid bacteria to continue to grow. As lactic acid continues to accumulate, when the pH value of silage decreases to about 15%-20% of the fresh weight of silage, lactic acid bacteria gradually stop growing and enter a relatively stable period.

4. The moisture of silage should be appropriate.

It is generally believed that the suitable moisture for the reproduction of lactic acid bacteria is 60-75%, and if there is too much water, the sugars will be diluted and the fermentation will be prolonged. And the juice of silage raw materials is easy to be pressed and squeezed out, so that nutrients leak out and are lost. If there is too little moisture, it will not be easy to compact, and it will be difficult to discharge the air in the cellar, resulting in rot and mildew of the silage.

The water content of silage can be determined by hand squeezing, if the water drips out between the fingers, the moisture is 75-85%; The let hand is still spherical, the hand has no wet marks, and its moisture content is 68--75%; After letting go, the spherical shape slowly expands, and its moisture is 60--67%.