Why do silage corn to add lactic acid bacteria Fermers – Dairy Forum – China Animal Husbandry Website – A useful animal husbandry website
As the saying goes, “the soldier and horses have not moved, the grain is first”, and the season in the production of silage will be produced in a year. Quality silage is to ensure the key to the health and high yield of cows, directly affecting whether the cattle will make money next year. Do not underestimate.
Maize silage is one of the very important energy feeds of cows. At the same time, it is an important crude feed for dairy breeding industry because it has the characteristics of good margin, easy to digest, nutritious, modulation and durability. Usually the corn silage daily feeding exceeds 15% -30% of the day grain substance. Therefore, the quality of corn silage will directly affect the feeding capacity of the dairy day, and the impact on dairy bull milk can be significantly affected.
A silage of silage
The fresh strain corn is firmly stacked in an air inlate, through lactic acid bacteria anaerobic fermentation whole straw corn Surfaces or starch between stems and leaf seeds produce fatty acids primarily based on lactic acid, and when lactic acid accumulation fermentation causes the percutable corn pH of the sealed environment to 4.2-4.0 or less, microorganisms such as rigorous bacteria and butyric acid have been inhibition. As the acidity further increases, the activity of the final lactic acid bacteria itself is also inhibited by the constant fermentation period of about 22-30 days, so that the whole strain is stored in a relatively sterile environment, making its nutrients can be Long-term saved in a closed environment.
Which is the use of silage vessels?
In the past 30 years, lactic acid bacteria Qing silicate additive has become a world-wide research hotspot with its excellent performance. Many studies believe that the number of lactic acid bacteria on the surface of the silage raw material is limited, and there is a non-confounding strain, and the lactic acid bacteria must be propagated as soon as possible, and each gram must have more than 100,000 lactic acid bacteria. At the same time, research shows that when the amount of lactic acid bacteria adhering to the surface of the raw material, the amount of lactic acid bacteria needed to be added to the initial fermentation of the green silage can be guaranteed as soon as possible, and the pH is rapidly decreased, and the protein hydrolysis is suppressed. Causes the decrease in ammonia nitrogen concentration in the silament, the butyric acid concentration is lowered, the concentration of lactic acid is increased, improved feed mass and preparation, and reduce the loss of dry matter.
Figure 1 Ideally fermented pH curve
Benefits to add silage starters
1 Enhanced the primary lactic acid fermentation of the silage
Using lactic acid bacteria dominate the fermentation process, on the one hand, the polyuretic acid bacteria rapid reproduction consumption of oxygen A large amount of lactic acid is generated, causing pH to be reduced to a safe range (natural silage takes at least one week), and inhibition of corrupt bacteria and molds in the initial state. On the other hand, low pH can also inhibit breathase in plants, shorten plant respiratory period, reduce energy and protein loss.
2 Shorten the time of silage fermentation to stabilization period
Generally, the natural silage requires nearly 3 weeks to enter a stable period, while the silage of the addition of lactic acid bacteria is only 1 to 2 weeks. Earlier, the amount of organic acid content value value is nearly three times higher than the natural silage.
3 Decrease the secondary fermentation chance
After the completion of the silage, the number of corruption and mold in the silage (the number of yeast and mold is lower than the natural silage) 100 times to 1000 times), and the silage of lactic acid bacteria contains a large amount of organic acid and lactic acid bacteria metabolism, so that the oxygen-stable performance time of the silage is more than double, so it greatly reduces the probability of secondary fermentation. To reduce the risk of mold toxin poisoning.
4 Improve the nutritional value of silage
The silage of the microbial formulation has not only retains more nutrients, but also synthesize a variety of vitamins such as folic acid, niacin, vitamins. B1, vitamin B2 and other nutrients, producing bacterial proteins and small molecules, etc., greatly increase the nutritional value of silage.
5 Effects of Dairy Performance
The silage of the microbial formulation can be preserved for the nutrient ingredients of the green feed. As an important part of the dairy diet, the silage of silage is very affected by the production performance of dairy cows. Feeding cows feeding the silage of silage, dairy cattle, body increasing weight, and milk-ranging volumes have improved. It can increase the milk yield to 1.4kg / day. Give cows feeding the silage of the addition of lactic acid bacteria, and the feeding efficiency of milk is 1.8%. Microorganisms in the same lactic acid bacteria in the silage can enhance the rumenFeatures. Lactic acid bacteria adhering on silage survive in the rumen can stimulate the epithelial tissue of the digestive tract, promote the absorption of nutrients, and affect the physiological status and production performance improvement in cows.
Normal green sealing 40 days can be fed in 40 days, and lactic acid bacteria can be opened 10 days in advance. At the time of use, pay attention to clearing the mildew portion, the open area is determined according to the amount of feeding in 1-2 days, the tetrane is used, flat cleaning, reducing secondary fermentation, reducing nutrient loss, adding lactic acid bacteria can greatly reduce mildew and mildew The chance of secondary fermentation. After taking the material, you should cover the plastic film, avoid the holes to prevent rain from entering.
1 Higher judgment
Good quality silage, color yellow green, medium yellowish or brown-green, inferior to brown or black. The quality of the silage is very tight in the sputum, but it is loose soft, slightly moist, not sticky, stems, leaves, and flowers can still recognize it. If it is a group, it is sticky or too hard, and it is a paramount. There is a sorcetic silac in the sorghum, some like wine, and slightly fruit weak and sour, slightly fruit flavor is better. Medium-quality silage slightly with wine flavor, there is a pungent sour, not suitable for feeding of pregnant livestock. Mild mildew and a sour babitude is inferior, and it is not suitable for feeding cows.
Table 1 Sensory Evaluation Indicator
Comfortable glycato flavor
松散 软 不 手
inert acid flavor
Haba Rank Tour
2 Laboratory identification
Conditional cattle field can be sampled to assayThe lactic acid content of the silage in the room, the ratio of lactic acid accounted for the organic acid, the pH, and the like, the pH should be between 3.8-4.5, and the content of lactic acid takes 6% -8% of the dry matter. Below, it is taken to see the fermented silage feeding of lactic acid bacteria, the effect of milk milk and cream of milk.
Table 1 Silaic acid bacteria fermentation of silage on the amount of milk milk and cream of milk cow, the number of milk (kg) milk loss (%) Production milk (kg) Cream (%) Control group 1420.42 ± 1.35 A3.15 A21.16 ± 1.12 A3.18 A test group 1420.35 ± 1.07 b3.27 A22.18 ± 1.07 b3.27 b
November 20th – December 25th, Xinjiang Animal Husbandry The Nuttertan cows were selected 3-4 years old, weight, fetal, production milk, milk, and physiological properties, were randomly divided into two groups. The silage of feeding lactic acid bacteria, feeding conventional silage, 30 days during the test group.
From the table, it can be seen that during the test period, the amount of milk production in the test group has been 22.18 kilograms, which is nearly 1 kg higher than the conversion group. The difference is significant; and the cream rate of the test group at the end of the test group (3.27%) ) Obviously above the control group (3.18%), but compared with the test, the milk fat ratio of the test group increased by 0.1 percentage points, and the control group only increased by 0.03 percentage points, and the silage of silage feeding the fermentation of Qingge will not only help improve. The milk volume of cows, and milk cream rates have improved, that is, improved the quality of milk.
Three summatings From the entire green sunlight, the addition of microbial formulations (lactic acid bacteria) can achieve a good effect, its role is: regulating silage Microbiological groups, regulate the green fermentation process, promote a large number of breeding of lactic acid faster, and promote the conversion of sugar and fibers. At the same time, it is effective to inhibit the reproduction of harmful bacteria such as butyl bacteria, and maintain the quality of silage. There is a great improvement from the comparison, color, smell and texture of fermentation sensory. Welcome to the official WeChat “Dairy Research Center” Phone WeChat Total: 13014505077 provides customers with the most competitive product and services, invites social elites to create great achievements!
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