Forage quality and conservation - Forage conservation

10 important questions on Forage quality and conservation - Forage conservation

What are the methods for forage conservation?

- Rapid removal of most of the water and stored in open air (end product 102-%) moisture
- Partly removal of water and acidification (anearobic storage in coverad campls or wrapped bales)

What are examples of the rapid removal forage conservation?

- Hay (after wilting in the field)
- Artificially dried forages

What are examples of partly removal forgage conservation?

- Silage/ haylage (After wilting in the field
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What is the target of forage conservation?

To minimise losses from leaf shatter, leaching, respiration and microbial spoilage

What is an example of losses during storage?

Microbial conversion losses

What are the factors influencing moisture loss rate?

- Crop yield level
- Initial fresh forage moisture level
- Solar radiation
- Temperature
- Relative humidity
- Wind speed
- Soil moisture
- Tedding frequency

How is silage conserved?

Fermentation of sugers by anearobic bacteria _. acids and alcohols. Storage is in clamps or bales

What is high moisture silage?

65-80% moisture

What are undesirable micro-organisms?

-Enterobacteria
- Clostridia
- Moulds

How can you improve fermentation and/or increase lactic acid production?

By adding:
- Bacterial inoculants (LAB)
- Clostridia inhibitors
- Sugers
- Enzymes (digestion of fibers)

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