Four functions of silage fermentation feed
Silage fermentation is a powerful method for preserving and enhancing the quality of animal feed. Compared to direct drying and feeding of straw, silage offers several key advantages that make it a preferred choice for farmers and livestock producers. First, silage helps preserve essential nutrients. When straw is dried and stored directly, it often loses a significant portion of its nutritional value—up to 30-40% in some cases. However, with silage fermentation, this loss is significantly reduced. The anaerobic environment created during fermentation protects the feed from sunlight and rain, resulting in only about 10% dry matter loss. This means more vitamins, proteins, and energy are retained for the animals. Second, silage extends the green feeding season. In many regions, such as the northwest of China, the availability of fresh forage is limited to just a few months each year. During winter, livestock often face a shortage of nutritious feed. By using silage fermentation, farmers can store high-quality feed throughout the year, ensuring a consistent supply of nutrition for their animals. Third, silage is highly palatable and easy to digest. The fermentation process produces lactic acid, which gives silage a pleasant, sour smell and makes it soft and juicy. This not only improves the taste but also stimulates the digestive system of the animals. Studies have shown that silage increases the digestibility of feed, as seen in the comparison below:
| Feed Type | Dry Matter | Crude Protein | Crude Fat | Ammonia-Free Extract | Crude Fiber |
|---|---|---|---|---|---|
| Hay | 65% | 62% | 53% | 71% | 65% |
| Silage | 74% | 73% | 70% | 75% | 72% |
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