Documente Academic
Documente Profesional
Documente Cultură
August 2006
1. Introduction Silage
Moist feed made by the transformation of plant materials to a preserved fodder through anaerobic condition
Introduction Conti.
Advantage
Intensification of forage production Less risk associated with weather conditions reduced loss of leaves and other small plant parts of high quality in the field
requires high capital investment no off farm market opportunity
Disadvantage
Method
Discussion
The biochemistry of Silage production involves any activities or reactions which takes place and results alteration in the chemical and physical status of the ensiled plant material The two main components in the biochemical process of silage production
1.The plant species and stages of harvest 2.The chemical change or reactions resulting from the activities of plant enzyme and microbes
(Core of paper)
Discussion Cont.
Plant enzymes
These acts on plant tissue just after cutting and during the earlier stage in silo undergoes
Discussion cont.
Microorganisms
fresh herbage - Aerobic fungi and bacteria --- as anaerobic condition develop in the silo they are replaced by anaerobic bacteria, able to grow in the absence of oxygen (Mc Donald et al, 1995)
Fermentation
Silage fermentation is a biological process whereby bacteria are responsible to convert WSC to organic acids including LA, AA, ethanol, mannitol and CO2.
the Process
based on the type of microbe involved
Phase 1-Respiration
low pH created in phase 3 stops plant enzymatic activity and further microbial metabolism & degradation
the Process
respiration
fermentation
Deterioration
Other factors
If low moisture - restricted fermentations, thereby producing less stable silages that have lower lactic acid concentrations and are less acidic If high moisture - effluent - clostridial fermentations Proper maturity adequate fermentable sugars for silage bacteria and maximum nutritional value for livestock
Problems low content of sugars, high buffering capacity (resist pH changes) high moisture content.
Recommended type
Carbohydrate rich crops that contain more than two part of carbohydrate to one part of protein.
Silage additives
Promote high levels of lactic acid production and create a low pH (3.8-4.2). (1) inoculants; ensure adequate quantities of lactic acidproducing bacteria (mostly bacteria)
(2) enzymes; (release additional sugar +fiber deg.) (3) substrate sources; primarily sugars, such as
molasses, glucose, sucrose and dextrose
4) inhibitors :inhibiting the fermentation process and growth of all microbes in the silo (formic acid)
Good: Yellow or brown-green ,Sweet acid smell, Firm texture Overheated Dark, brown-black Burnt carameltobacco smell, Dry, disintegrated texture Butyric: Olive green, Evil putrid smell ,Soft and slimy Moldy: Dark brown with white mould, Musty smell Dry, easily broken texture Putrid/rotted Green/: black, Putrid smell, Wet, slimy
Conclusion
Chemical changes are the result of plant enzymes activity (respiration and proteolysis) and action of microbes depending on the absence or presence of oxygen. The quality of silage is more dependant on the quality of plant material they used Factors necessary for good fermentation of silage:
anaerobic conditions (no O2 air) proper moisture sufficient plant water-soluble carbohydrates or sugars proper bacteria
Tip
Dairy cattle feed on silage, www.oznet.ksu.edu/pr_silage A Trouble-\ Shooter For Common Silage Problems