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What is Silage?

        Silage is a kind of roughage. The green forage with water content of 65%-75% first been cutting into pieces, with the fermentation of anaerobic lactic acid bacteria under the oxygen-cut sealed condition, the reproduction of various bacteria in the forage has been restrained, and the nutrition of the forage be kept well, the final forage is silage.   Silage is a good source of livestock feed, with sour odor, soft and juicy, good palatability, rich nutrition and suitable for long-term preservation.
        There’re three kinds of silage.
1) General Silage: After the raw material chopped, compacted, sealed, the lactic acid bacteria breeding in large number under the anaerobic condition, as a result, the starch and soluble sugar in the forage turn into lactic acid. When lactic acid accumulating to a certain concentration, the growth of spoilage bacteria is inhibited and the nutrition in the forage is preserved.

2)Haylage(low moisture silage): In this kind of silage, the moisture content in the raw material is low, and the microorganism is in physiological dry state and the growth is inhibited, so that the fermentation is week and nutrient is not resolved and be preserved well.

3)Additive silage: Adding some additives when making silage to influence the fermentation of silage. For example: adding various soluble carbohydrates, lactic acid bacteria, adding zymin, to promote the fermentation of lactic acid, large amounts of lactic acid is produced rapidly and PH number meets the requirement fast(3.8-4.2); or adding various acids, bacteriostatic agent and some other similar material to inhibit the microorganism such as spoilage bacteria which is not conducive for the growth of silage; or adding urea, ammonia and so on to improve the nutrient content of silage.