One general understanding of making quality silage with wrap film from silage film suppliers is the fermentation process. The fermentation process involves non-oxygen needing (anaerobic) and oxygen needing (aerobic) bacteria.
Well-fermented silage is easier for dairy cows to consume. At harvest time, good management practices for silage include harvesting the plants at the proper mature stage and moisture, fast filling of the storage structure, the use of strong packing, and then using plastic to seal the structure. Here are the steps of the silage fermentation process.
Phase 1
It starts at harvest and in ideal humidity conditions, sturdy packaging, cutting lengths only last a few hours. This initial phase continues until the water-soluble carbohydrate or supply of oxygen runs out.
In this phase, the most notable feature is the increase in temperature of the freshly fermented plants due to the ongoing cellular respiration in which carbon dioxide, heat, and water are produced.
In tightly closed or poorly packed silos, the life of the resulting fed can be reduced as the initial growth of Bacillus species and yeast (aerobic spoilage organisms) occurs during this phase. Once the feed out has occurred, the amount of yeast can increase rapidly, reducing feed consumption and causing heating in the feed bunk.
Phase 2
This phase generally lasts no more than 24 to 72 hours, where the trapped oxygen supply runs out. Anaerobic hetero fermentation occurs during this phase. Enterobacteria are the primary bacteria in this phase. During the aerobic phase, they can tolerate the heat generated and can live in the 5 to 7 pH found in today’s fermented forages.
Phase 3
Generally, this phase lasts 24 hours. This is a transitional phase. There is a bacteria that more effective compared to hetero fermenters called the homofermentative bacteria. They producing lactic acid efficiently and rapidly lower the pH of the fermenting forage as the final result.
When the pH and temperature of the silage mass decreases, the bacteria in this phase become inhibited.
Phase 4
In this phase, there is a stabilization of the temperature of the fermentation plants. Water-soluble carbohydrates are converted to lactic acid by homofermentative bacteria, which is very effective in helping preserve silage by dropping the pH. From the total volatile fatty acids in well-fermented silage, lactic acid can account for more than 65%.
The type of the ensiled forage and moisture content determines the final pH of the ensile plant. Legumes, namely alfalfa, have a higher buffer capacity, less water-soluble carbohydrates, and have a general final pH of 4.5. In contrast to legumes and grasses, corn silage has more water-soluble carbohydrates, lower buffering capacity, and has pH of around 4.0.
The pH of the silage does not indicate the rate of quality of the resulting fermentation. A fermentation analysis is needed to determine the fermentation quality. The analysis is determining the amount of lactic, acetic, and other acids.
Counting from harvest phases 2 until 4 are generally finish within 10 days to 3 weeks. Therefore, before feeding the freshly harvested forages, it is highly recommended to wait at least 3 weeks. So, how long does the fermentation process?
It will vary depending on the crop being harvested (in terms of buffering capacity), maturity, and moisture of the ensile plant. The required fermentation time can be reduced by using proper high-quality inoculants.
Phase 5
This phase takes place through the remaining storage if only the oxygen cannot pass through the silo walls and penetrate the silage. The bunker silo walls can be covered with plastic from silage film suppliers that can prevent acid penetration and moisture.
However, there might be a change in these forages, which is their digestibility of the nutrients. Research shows that starch is degraded more quickly in the rumen with a longer storage time. Second, the digestibility of the NDF (neutral detergent fibers) can also change.
Some studies have shown improved NDF digestibility with longer storage times whereas other studies have shown different results (no change). In another study in which NDF digestibility improved significantly, NDF digestibility is stabilized 6 months from ensiling.
Phase 6
The feeding time is the time when this phase occurs. This is an important but sometimes neglected part of the fermentation process that causes the reintroduction of oxygen into the fermented crop and results in substantial dry matter loss.
This dry matter loss can be minimized by proper management of the feed bunk and the silage surface and optimizing feed intakes by dairy cows. The quantity and quality of stored feed that will be provided at feed-out are determined by what happens during in the fermentation process.
According to research, the aerobic stability and fermentation characteristics of silage can be improved with the use of silage film. Choose the best quality of silage wrap film from Silopak, silage film suppliers you can trust to improve your production of silage.