First, we need to chop the forage to ensure proper compaction and remove air from the pile. This step is crucial because it helps create an anaerobic environment, which is essential for good silage. For smaller pits, a small four-wheel tractor can be used to press the material tightly. However, some small-scale farmers may not need to do this. They can dig a simple pit, clean it thoroughly, line it with plastic sheeting, and seal it properly. This setup creates the right conditions for fermentation. Even better, the cellar can be stepped on by people to help expel any remaining air and improve compaction.
During the process, a small amount of salt is often added. Some people think that adding more salt, similar to how pickles are made, is beneficial, but that's not accurate. Salt is actually used in silage to provide minerals, improve palatability, and support microbial activity. The recommended amount is typically 0.5%, with a maximum of 0.6%. For example, if you're making one ton of silage, you would add about 5 to 6 kilograms of salt. It’s important to note that urea is generally not recommended for silage. In some regions, urea is added to supply non-protein nitrogen, which can be useful when feeding ruminants like cattle or sheep. These animals have microbes in their rumen that can break down urea into usable protein. However, whether or not to add urea during silage depends on the specific situation and should be done carefully.
Moisture content is another key factor. The ideal range is between 70% and 75%. To check this, take a handful of the chopped forage and squeeze it hard. If water starts to drip, the moisture level is too high. High moisture can lead to increased temperatures during fermentation, which may negatively affect the quality of the silage. The best condition is when just a little moisture appears at the fingertips after squeezing. This ensures proper preservation without excessive spoilage.
There are also several important precautions to consider when making silage. First, the raw materials must be of good quality. For crops like corn, the ears should be fully matured and in the milk stage, as this is the optimal time for silage. Second, the production process must be done in a clean area to avoid contamination and ensure an anaerobic environment. Finally, once the silage is packed, it must be tightly sealed to prevent air from entering. This is essential for maintaining the quality and nutritional value of the final product.
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