SILAGE MAKING
Silage is a type of forage preservation method that involves the fermentation of fresh, green fodder crops under anaerobic (low-oxygen) conditions. The process of making silage is known as ensiling, and it is based on microbiological and biochemical reactions.
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Silage is a type of forage preservation method that involves the fermentation of fresh, green fodder crops under anaerobic (low-oxygen) conditions. The process of making silage is known as ensiling, and it is based on microbiological and biochemical reactions.
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Silage plays a significant role in ensuring the availability of high-quality nutrition and palatable feed for livestock throughout the year, especially when fresh forage is scarce.
Below is the process of silage making, and you will learn more in the upcoming #RwandaAgrishow2023.
Below is the process of silage making, and you will learn more in the upcoming #RwandaAgrishow2023.
1. Build the silo before the end of the green season, when there is still plenty of green fodder available. The pit silo should be located on high ground so that no water will run into it when it rains.
2. The process of making silage begins with harvesting crops such as maize, grass, or alfalfa at their optimal stage of growth. The forage is then chopped into small pieces, known as silage, to enhance compaction and fermentation.
3. Cut the crop just before flowering, as the protein content is high just before that stage. Leave the freshly cut fodder to dry in the sun for two to three hours, then chop the green fodder into small pieces about 1 to 3 cm in size.
This length of 1 t0 3 cm ensures proper packing density, enhances compaction, and allows for better oxygen exclusion and moisture level should range from 60% to 70%.
4: Place plastic sheeting on the bottom and on the sides to prevent the fodder from touching the soil. Seal the pit to prevent air and water from getting in.
5. Pack the chopped silage tightly into a silo, pit, or bale, by spreading it uniformly into layers of 30cm thick and compact each time by using a suitable weight to expel air. Over the top of each layer you should spread evenly a handful of salt and some molasses.
- Compaction is key to eliminating air and promoting anaerobic conditions.
- Molasses is used as an additive to enhance the fermentation process and improve the overall quality of the silage as well as salt.
- Molasses is used as an additive to enhance the fermentation process and improve the overall quality of the silage as well as salt.
The exclusion of oxygen is crucial as it creates an anaerobic environment, allowing beneficial bacteria to convert the plant sugars into organic acids through fermentation.
The fermentation process in silage making is what sets it apart from other methods of forage preservation. The organic acids produced, primarily lactic acid, lower the pH level, creating a favorable environment that inhibits the growth of spoilage-causing bacteria and molds.
6. Cover the silage properly to protect it from air exposure. Use oxygen barrier films or multiple layers of plastic to create an airtight seal. Overlap the plastic sheet and ensure they extend beyond the edges of the silo. Cover tightly to prevent wind damage.
Silage offers several advantages over other forms of forage preservation. First and foremost, it retains the majority of the nutrients present in the original forage, making it a highly nutritious feed option for livestock. This ensures optimal animal health and productivity.
Silage also provides flexibility in feeding schedules, allowing farmers to provide consistent nutrition to their animals year-round. It serves as a valuable resource during times of drought, winter, or when pastures are limited, ensuring a reliable food source for livestock.
Want to learn more?
Join us in #RwandaAgriShow2023 and thank me later.
Join us in #RwandaAgriShow2023 and thank me later.
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