1. Low moisture silage. Also known as semi-dry silage is the use of the lower water content of silage materials to limit microbial growth and reproduction. The loss of nutrients is 10%-15%, and the dry matter content is 1 times higher than that of silage. Production method: After the silage material is harvested, the silage is immediately carried out when the air is dried to a moisture content of 45% to 50%. The raw materials must be cut short, and the filling must be compacted layer by layer to prevent air permeability, air leakage, and mildew. 2. Mix silage. Means silage made by mixing two or more silage materials together. Rich in nutrients, conducive to the growth of lactic acid bacteria, can improve the quality of silage. For example, forage legumes are difficult to silage and can be mixed with silage grass at a ratio of 1:1.3, or mixed with silage that is rich in carbohydrates. Generally, 3 kg of corn flour or barley flour and wheat bran are added per 100 kg of silage material. For delicate forage with more moisture content, silage can be mixed with grass powder, straw powder and bran with lower moisture content in a ratio of 7:1. 3. Add formic silage. Formic acid can inhibit the proliferation of bacteria, and less nutrient loss. Adding formic acid can save about 70% of the sugar in silage and reduce the loss rate of crude protein to about 0.4%. A silage of high quality can be produced by adding 85% of formic acid at a concentration of 3.2 kg per 1,000 kg of silage material. 4. Add formaldehyde silage. Formaldehyde can inhibit the activities of various microorganisms in the silage process, resulting in a significant decrease in ammonia nitrogen and total lactic acid in silage. For each 1000 kg of silage material, add 90% formaldehyde to about 3 kg or 0.7% of the total weight of silage material. The addition of formaldehyde silage can result in a loss of only 5%-7% of dry matter (typical silage is more than 10%), and the digestibility is 20% higher than that of silage. 5. Inoculate lactic acid bacteria silage. The starter silage made by adding lactic acid bacteria and its culture medium or mixed with lactic acid bacteria and yeast culture medium can promptly promote the propagation of lactic acid bacteria in the silage material and inhibit other harmful organisms, so that the silage effect is better. In general, 0.5 kg of lactic acid bacteria culture or 450 g of lactic acid bacteria preparation is inoculated per 1,000 kg of silage material. 6. Enzyme preparation silage. Silage enzyme preparations are generally concentrated from shallow cultures of saccharomycetin, melilosome, and mitaxel, and mainly contain amylase, dextrinase, cellulase, and hemicellulase, which can hydrolyze some of the polysaccharides in silage materials. Monosaccharides are beneficial to the fermentation of lactic acid bacteria, reduce nutrient losses, and increase the nutritional value of silage. Usage: Enzyme preparation silage is generally added at 0.01% to 0.25% of the weight of silage raw materials. Silage added with enzyme preparation has a 10%-15% reduction in cellulose, a 20%-44% reduction in hemicellulose, a 29%-37% reduction in pectin, and a maximum sugar content of 2.84%. 7. Add non-protein nitrogen silage. Non-protein nitrogen includes ammonia, urea, ammonium sulfate, and urea phosphate. The addition of non-protein nitrogen silage can increase the content of non-protein nitrogen in the silage material, which provides a sufficient nitrogen source for microbial synthesis of bacterial protein and utilization of ruminants. The amount of non-protein nitrogen added is generally 0.3% to 0.5% by weight of the silage material. The use of urea phosphate as an additive silage can rapidly reduce silage pH to 4.2-4.5 and carotene levels from 55% to 61%. After adding silage of urea and ammonium sulfate, 8-11 grams of digestible protein per kg of silage can be increased. 8. Add salt silage. For silage materials with low water content and coarse texture, salt can be added for silage. Salt can promote the exudation of plant cells, facilitate the fermentation of lactic acid bacteria, improve the quality of silage, and improve feed palatability. The amount of salt added is 0.2% to 0.5% of the weight of the silage material.
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