The principle and method of semi-dry silage are similar to traditional silage techniques, as both rely on anaerobic preservation. However, the key difference lies in the moisture content of the raw materials. While regular silage typically requires a moisture level of 70%-80%, semi-dry silage demands that the moisture be reduced to 40%-60%. This lower moisture content affects the fermentation process and requires careful handling during preparation to ensure high-quality results. To achieve optimal outcomes, the following considerations should be taken into account throughout the semi-dry silage process.
First, it's essential to harvest green fodder at the right time. Once cut, the forage must be quickly dried to reduce its moisture content to 40%-60%. The rate at which moisture decreases is critical—slower drying can lead to greater nutrient loss and increased activity of aerobic bacteria, both of which negatively impact silage quality. For instance, if the moisture drops to 55% within 9 hours, nutrient loss is only about 2%. But if it takes 24-26 hours, the loss can rise to 7%. In rainy conditions, where drying is slower, moisture might take up to 72 hours to reach 55%, resulting in a nutrient loss of up to 16%. Therefore, it’s best to cut green feed during dry seasons when the initial moisture content is naturally lower.
Next, chopping the raw material is crucial. Since semi-dry silage has less moisture, it’s harder to compact effectively. As a result, the forage should be chopped into shorter lengths compared to regular silage. A length of 1.5–3.5 cm is ideal for semi-dry silage, helping to improve density and promote better fermentation.
The way and speed of filling the silo also play a significant role. When filling large volumes, especially when the supply is spread out or the process takes time, it’s recommended to start from the corners of the silo and fill in stages. After each layer is placed, cover it with a plastic sheet and add some weight to prevent air pockets. This method works well when each layer is only 0.5–0.6 meters thick and the entire process is completed within 5 days. For smaller batches with sufficient material, the filling, compaction, and sealing can be done in 2–3 days, making batch processing more efficient. However, semi-dry silage requires more thorough compaction, especially in the corners, to ensure no air remains trapped.
Finally, proper sealing is vital. Once the material is filled and compacted, it must be sealed immediately. The sealing method is similar to traditional silage, but semi-dry silage usually needs to remain sealed for over 45 days before opening. This period allows the fermentation process to complete properly, ensuring the silage is preserved effectively and remains nutritious for livestock.
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