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Silage production technology
Silage production using green corn stalks, pastures, weeds, and wild vegetables is a practical and cost-effective method that not only provides high-quality nutrition for livestock but also enhances farming efficiency. This process involves careful preparation, proper equipment selection, and precise management to ensure the best results. Below is a detailed guide on silage technology.
First, raw materials play a crucial role in silage making. A wide variety of plant-based materials can be used, including grasses like corn, sorghum, and oats, legumes such as alfalfa, vegetable crops, root vegetables, aquatic plants, weeds, wild greens, leaves, and even agricultural by-products. The key is to use fresh, healthy, and properly prepared materials to ensure good fermentation.
Next, choosing the right equipment depends on local conditions. Options include silage towers, silos (circular or rectangular), underground or above-ground pits, silage bags, and more. In areas with cold winters and low groundwater levels, underground structures are preferred. When building, select a site with good drainage, hard soil, and proximity to the barn. Materials like concrete, masonry, or even simple dug pits can be used. The size of the structure should be based on the number of animals and annual silage needs. For example, one cow requires about 10,000 kg of silage per year, which translates to a volume calculated by dividing total weight by density (400–750 kg/m³). Circular pits should have a diameter between 50–90 cm, and height should be at least twice the diameter.
The next step is cutting the materials. Corn silage is best harvested during the wax to yellow ripening stage, while leafy forages are ideal when fully green. Sorghum is best cut during the wax stage, and legumes should be harvested during flowering. Sweet potato vines should be cut before the first frost.
Adjusting moisture content is essential. Ideal moisture is around 70%. If too wet, mix with dry hay or straw; if too dry, add water or fresh green material. To check moisture, squeeze a handful of chopped material—moisture is optimal if it doesn't drip much.
Chopping the materials ensures better compaction and promotes lactic acid bacteria growth. The length should not exceed 1.5 cm, with corn silage typically cut between 0.65–1.3 cm. Adjust chop length based on material texture.
Filling and compacting the silo is critical. Start with a 15 cm layer of absorbent material at the bottom. Pack the silage tightly, compacting every 0.5 meters, especially near the edges. After filling, the top should be 1 meter above the pit. Proper compaction removes air and is vital for successful fermentation.
Sealing the silo immediately after filling is necessary. Cover with plastic film, then soil (30–50 cm thick), and add heavy objects like tires or stones to keep it airtight. Ensure the roof slopes for drainage to prevent water infiltration.
After sealing, monitor the silo regularly. Prevent rainwater from entering, repair cracks promptly, and protect against rodents and trampling.
When feeding, introduce silage gradually. Start with small amounts and increase over time, mixing with other feeds. Cattle can receive up to 5 kg of corn silage per 100 kg body weight, while grass silage is limited to 4 kg, and legume silage to 3 kg. Avoid storing silage in the barn to maintain milk quality.
Opening the silo should occur 40–60 days after sealing. Remove the top soil layer carefully, taking material from the top down. After opening, feed the silage within the same day and ensure smooth, narrow removal areas. Maintain a daily pick-up of at least 15 cm to prevent spoilage.
Finally, assessing silage quality is important. High-quality silage is bright green, slightly moist, sour-smelling, and soft. Medium quality may be darker, less sour, or slightly alcoholic. Poor quality silage is dark, dry, or slimy and should not be fed to animals.
By following these steps, farmers can produce nutritious, long-lasting silage that supports healthy livestock and efficient farming operations.