Silage is a valuable feed option that is not only nutritious and highly digestible, but also rich in nutrients, easy to consume, cost-effective, and capable of providing a consistent supply throughout the year. As a result, it is widely used by farmers to address the shortage of feed during winter and spring. However, some silage or forage may suffer from spoilage to varying degrees, which can affect its quality and usability. The following are common causes of silage deterioration and corresponding solutions.
**First, the occurrence of thin layers or flaky spoilage**
When some silage pits are opened, thin layers or flaky mold may appear on the cross-section. This issue can be caused by several factors:
1. Insufficient filling of raw materials leads to residual oxygen, prolonging the respiration of plant cells and causing heat accumulation. This results in higher temperatures, greater nutrient loss, and reduced activity of beneficial microorganisms like lactic acid bacteria, ultimately lowering the taste and quality of the silage.
2. Moldy or soiled forage or straw may be mixed into the silage during the process.
3. The sugar content in the raw materials may be too low, which affects fermentation.
4. The moisture level of the raw materials might not be suitable, either too high or too low, leading to poor preservation.
To prevent such spoilage, the following measures should be taken:
1. Proper shredding and compaction of the raw materials is essential. Cutting the forage into short pieces and pressing it tightly helps eliminate air pockets, creating an ideal environment for lactic acid bacteria to ferment. This process also allows the release of juices, which provide nutrients for the bacteria, promoting faster fermentation and reducing nutrient loss.
2. Avoid using moldy or contaminated forage. Ensure that only clean and healthy materials are used.
3. Adjust the sugar content by either reducing the water content to increase the concentration of water-soluble carbohydrates, adding molasses directly, or mixing with high-sugar feeds.
4. During the filling process, ensure the moisture level of the raw materials is appropriate. Silage with 60% to 75% moisture is considered high quality. If the moisture is too high, it can lead to excessive acidity and spoilage after opening; if it's too low, the material becomes difficult to compact and is more prone to mold.
**Second, corruption in the corners, sides, or dome of the silo**
This type of spoilage often occurs due to gaps between the plastic film and the forage, or because the corners and sides were not properly compacted or sealed. To avoid this, ensure all areas of the silo are well compacted. Before sealing, sprinkle a small amount of salt on the forage surface, or cover the plastic film with soil to ensure a tight seal.
**Third, silage deterioration after opening**
After silage is opened, it may undergo "secondary fermentation" due to changes in environmental conditions. Normally, silage is preserved through anaerobic fermentation, which creates a stable environment. Once opened, exposure to air disrupts this balance, leading to heating and spoilage.
To minimize secondary fermentation, control the moisture content of the raw materials before silage. For high-moisture materials, dry them to reach a moisture level of 60% to 70%. After opening, ensure the exposed layer is at least 30 cm thick and keep the surface smooth to reduce air entry. Adding silage additives like Lubaomei, propionic acid, sorbic acid, or urea can help inhibit bacterial growth and reduce re-fermentation, preserving nutrients and dry matter.
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