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Herbage Silage Technology
Silage is a simple, cost-effective, and reliable method of preserving the nutritional value of green forage through microbial fermentation. It serves as a crucial strategy for ensuring a steady supply of roughage for livestock over many years. Historical records from the Yuan Dynasty in China, such as the book "Wang Xi Nong Shu," already mention methods of silage fermentation. Today, silage has become a key technique in modern animal husbandry.
Pastures can be preserved not only by drying them into hay but also through silage. One of the major benefits of silage is that it significantly reduces nutrient loss. With proper facilities and techniques, the loss of nutrients is generally kept below 15%, and more than 90% of the carotene in the grass is retained. This makes silage an excellent way to maintain high-quality feed for extended periods.
In addition, silage improves the palatability and digestibility of forage. The fermented grass develops a mild acidic smell, becomes soft and juicy, which enhances its appeal to animals. The lactic acid produced during fermentation also helps stimulate the digestive system, making the feed easier to digest.
Another advantage of silage is that it keeps forage green and fresh for a long time. It is rich in protein, vitamins, and minerals, providing livestock with consistent and high-quality nutrition throughout the year. Unlike traditional drying methods, silage production is not heavily affected by weather conditions. Even during rainy seasons or unfavorable weather, it remains a viable option for preserving forage.
The process of silage relies on lactic acid bacteria naturally present on the surface of the grass. These bacteria thrive under anaerobic conditions, where they ferment the sugars in the forage—such as sucrose, glucose, and fructose—into lactic acid. As the acid accumulates, the pH level drops. When the organic acid concentration reaches between 0.65% and 1.30%, or when the pH falls below 4.2 to 4.0, harmful microorganisms like spoilage bacteria and butyric acid bacteria are inhibited. Eventually, the accumulation of lactic acid also stops the activity of the lactic acid bacteria themselves, leading to stable, long-term preservation of the forage.