Silage forage, often referred to as "canned grass" for livestock, is a highly effective and nutritious feed option. It offers minimal nutrient loss, long-term storage capability, excellent palatability, and high digestibility, making it the primary green and juicy forage used in winter and spring for cattle and sheep. The key to successful straw silage lies in the six essential steps: crushing, compacting, and sealing.
One of the main advantages of silage forage is its excellent preservation. Once properly sealed, corn stalks can be stored in an airtight environment for extended periods without spoiling. This makes it ideal for long-term feeding, especially when fresh forage is scarce.
Another benefit is its compact nature. A single cubic meter of hay weighs around 70 kilograms, while the same volume of silage forage can weigh between 350 to 500 kilograms. This means it takes up significantly less space, which is beneficial for storage.
In terms of nutrition, silage retains more nutrients compared to traditional hay. Particularly, protein loss is minimized during the silage process, and the vitamin content is often higher. Additionally, the digestibility of silage forage is greater than that of hay, with studies showing a 10.7% improvement in cellulose digestion.
Silage is also cost-effective. Crops like corn are widely available, and excess forage from summer and autumn can be preserved through silage for use during the winter and spring months when fresh feed is limited.
The science behind silage involves creating an anaerobic environment where lactic acid bacteria thrive. These bacteria convert sugars in the raw materials into organic acids, primarily lactic acid. As the acidity increases, it inhibits the growth of spoilage organisms such as mold and bacteria, allowing the silage to remain stable over time.
There are several methods for silage storage, including pit storage, bag storage, and film wrapping. Pit storage is the most commonly used method. To begin, select a site with hard, well-drained soil, elevated terrain, and close proximity to the barn. The size of the pit depends on the amount of silage needed. Typically, one cubic meter of silage can hold 350–500 kg of forage. For a year’s supply, a cow requires about 1–12 cubic meters, while a sheep needs 2–3 cubic meters. One mu (approximately 667 square meters) of fresh corn stalks can produce 3–4 cubic meters of silage.
The pit should ideally be a rectangular shape, 2–3 meters deep and 2–3 meters wide, with the length depending on the quantity of forage. For long-term use, the pit should be lined with bricks or cement, and a drainage pit of about 50 cm in diameter should be dug at the bottom to prevent water accumulation.
Before filling, ensure the raw materials—such as corn stalks—are chopped into 2–3 cm pieces and have a moisture content of 65–75%. If the material is too dry, add a small amount of water and mix thoroughly. If it's too wet, allow it to dry slightly before packing.
When filling the pit, layer the chopped material and compact it using hands, shovels, or tractors. Pay special attention to the sides and corners to ensure tight compression. The entire process should be completed within a single day to maintain quality.
After filling, cover the top with a thick layer of dry wheat straw or plastic sheeting, followed by 40–60 cm of wet soil to create an airtight seal. Regularly check for any sinking or cracks and repair them immediately. A drainage ditch should be placed 0.5 meters away from the edge to prevent water damage.
Once sealed, the silage can be fed after 30–45 days. Before feeding, check the quality: good silage should have a sour, wine-like smell, a yellowish-green color, and a soft, non-sticky texture. Avoid feeding if it appears dark brown, moldy, or overly dry.
When feeding cattle or sheep, start gradually, introducing no more than half of their daily ration. For cows and beef cattle, silage can make up to three-quarters of their diet. Always take the silage from the top, and reseal the area immediately after each feeding to prevent freezing and secondary fermentation.
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