Preventing loss of silage quality
javid keshtleyzeri Co.ltd
1- Ammonia nitrogen:
In fodder containing 12 to 15% of crude protein, when the production of ammonia nitrogen occurs in a large proportion, the result is the extensive decomposition of real protein in them. The reasons for the occurrence of this phenomenon can be seen in the very slow filling and silage time of forage, working in humid weather, very weak and air permeable packaging, in which the slow and slow decrease of pH in the silage process and the activity of aerobic bacteria Clostridium occurs.
In fresh fodder, 75 to 90% of the raw protein is real proteins. However, when the fermentation process in the silage is weak, this amount decreases to 20%. With a rapid decrease in pH within 12 to 24 hours, protein loss is dramatically reduced.
Ammonia nitrogen in the final product (silage) indicates protein breakdown by microorganisms
Aerobic as well as silage of wet fodder.
Do you think it is wise to:
* Prepare the ground
* Plant seeds
* Give fertilizer
* Let's irrigate
* Harvest
* make silage
So that what we get is ammonia instead of real protein?!
Real protein production is expensive. Real protein is absolutely vital for you who need more cow's milk.
2- Mushroom fermentation:
When air penetrates into the silage and fungal fermentation (yeast, mold) finds room to grow, then expect a 15-25% drop in silage dry matter.
3- Fermentation by Clostridium species:
Silage dry matter reduction by 5 to 10% occurs when Clostridium bacteria fermentation occurs in silage.
Be careful!!!
When air penetrates into the silo, or the air does not completely escape from the layers of silage, or if the silage is wet, then you have to wait for the conversion of sugar, organic acids, and protein into butyric acid, acetic acid, ethyl alcohol, and ammonia. And let's be Amen. So we should ensile our own and others in optimal conditions and suitable dry matter and take care of the penetration of air into our silage.
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