Identification of good and bad silage

After the silage is sealed, it can be opened and used after 40-50 days. However, due to various reasons in the process of silage, the quality of silage may be different. The identification techniques of its quality are introduced as follows:

After opening the cellar, go deep into the silage 20 cm, take out part of the silage, and judge according to its color, smell and texture:

High quality silage:

The color is turquoise or yellowish green, shiny. The smell is fragrant and sour, giving people a sense of comfort. The texture is moist and compact, but it is easy to separate, and the stems, leaves and flowers remain intact.

Shoddy silage:

There are two kinds of inferior silage: one is rancidity silage. This kind of silage has insufficient sour taste, obvious rotten smell and pungent sensation, mostly dark green, high water content, and feels sticky and slippery when touched by hands. This kind of rancidity silage has poor palatability and low nutritional value, and excessive intake of livestock such as beef cattle will cause diarrhea. The main reasons for this inferior feed are that the silage raw materials are not harvested in the suitable period, the water content is too high, and they are not dried, or Rain Water is poured into the silage during and after silage.

Another inferior silage is coking silage, which has scorched and moldy taste, brown, low moisture content, poor palatability and low nutritional value. the reason for this is that the silage material is too mature and harvested too late. The raw material is cut too long, it is not easy to compact or cellar is not installed in time, the delay time is too long, and the top is capped too late, resulting in excessive heating of silage due to oxidation.