What is forage silage fermentation?
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Fermentation principles: fermentation
For ensiling, it stores fresh or withered fodder for fermentation and souring in a place called silo. This place should be protected as much as possible against the entry of air and the exit of gases. The act of fermentation or souring makes fodder stable and prevents fodder spoilage.
Souring or natural pulping of silage materials is done by the vital actions of microscopic organisms that enter the silage along with the fodder, and the most important of these organisms are lactic bacteria.
Artificial fermentation or artificial souring of fodder is done by adding inorganic or organic acids, as a result of which the pH of the environment is lowered and the application of microscopic organisms inside the silo is either completely stopped or reduced to a large amount.
The environment without air and acidity inside the silo prevents the activity of other microscopic organisms that cause corruption of proteins and amino acids, such as butyric acid, molds and fungi, etc.
On the other hand, the acidity of the environment reduces the activity of plant enzymes (respiratory enzymes and proteolysis). Therefore, in order to produce good and quality silage, in addition to the conditions related to the type of fodder, the following three important and main conditions must be observed:
1. Removing air from the silo:
For this purpose, while filling the silo, the fodder should be pressurized with different means of the mechanism. As long as the air inside the silo is well evacuated and the space inside the silo is also utilized to the maximum, it is better to chop the fodder into pieces of one centimeter and then pour it into the silo, this action causes more activity of beneficial bacteria that produce lactic acid. be made
2. Preventing air entry and gas exit:
Oxygen in the air has an unfavorable effect on the quality of the silo, and if its amount in the silo is reduced to a minimum and its re-entry is prevented, plant respiration will gradually stop and indirectly the temperature of the silo (as a result of plant respiration) will be Suitability remains constant. In this way, the bacilli producing lactic acid start to work in this suitable environment and indirectly prevent the activity of other useless and spoiling microbes.
3. Lowering the pH of the silo environment as quickly as possible:
The low pH of the environment disrupts or reduces the action of microorganisms, especially basophilic microorganisms, which are often harmful. The appropriate pH depends on the percentage of dry materials of the fodder type. The higher the percentage of dry fodder, the higher the average pH level. It means that the acidity of the environment decreases. And the faster the environment becomes acidic (less than 4 in juicy and moist silos), protein loss is prevented to a large extent by plant enzymes (especially in the case of young and leafy plants).
The change in pH is primarily related to lactobacilli and then related to bacteria producing acetic acid and butyric acid, and since acetic and especially butyric fermentations are not desired in silos, therefore, the more lactic fermentation in a silo, the Silo will be better and more valuable.
Of course, there is always some acetic acid and butyric acid in natural fermentations (depending on the type of fodder and work method). But the lower this amount is, the higher the value of the silo will be. On the other hand, in lactic fermentation, two molecules of lactic acid are created from one molecule of glucose. While in butyric fermentation, one molecule of butyric acid is created from two molecules of glucose, and therefore the energy loss is much higher and there will be protein loss in the butyric method.
If the amount of butyric acid is high, the animal will no longer want to eat silage. As we know, butyric acid is also produced in the rumen of ruminant animals. Therefore, its existence is necessary to some extent. But if its percentage exceeds a certain limit, disorders such as ketosis will occur in the animal (ketosis is a complication that due to the reduction of energy sources in the animal's body, fat is incompletely burned and acetone is released, and the smell of acetone in the air exhaled by the animal it comes to you).
In order to produce lactic acid, first of all, the bacteria that produce it must be present in the silo so that it can grow and develop in suitable conditions. These microorganisms are present enough on the leaves and stems of green plants, especially sugary plants, and only suitable conditions for their growth, development and reproduction should be provided, which include:
A)- Chemical conditions: the presence of a sufficient amount of disaccharides or fermentable sugars and the presence of a suitable pH
The environment of the silo depends on the chemical properties of the plant and the amount of buffer materials, as we know that buffer materials play an acidic role in an alkaline environment and an alkaline role in an acidic environment. And the higher the amount of plant protein, the higher the percentage of tampon materials that are decomposed. As a result, more lactic acid must be created to make the silage environment acidic. Studies conducted by scientists show that there is a relationship between tampon materials and simple sugars of forage plants.
b)- Physical conditions: low humidity, high dry matter and crushed fodder
c)- Mechanical conditions: silo protection from air entry and gas exit and sufficient pressure in the silo
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