Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
ABSTRACT. Based on the analysis of literature and own data, the author explains a lack of validity of the idea of haylage preparation as a method of preserving herbs by wilting them to the dry matter content of 45-55%. Efficacy of suppressing unwanted microflora depends not only on the factor "physiological dryness", but also on the direction of fermentation processes, which varies depending on the kind of herbs. The ensiling of legumes wilted to 45-55% dry matter content, despite the delay of lactic acid fermentation, leads to an increase in lactic acid output and in the degree of acidification of plant matter and, as a consequence, the feed is stable during storage and recess. Dehydration of cereals herbs up to this dry matter content has, in contrast, an adverse effect on the fermentation process. The delay of lactic fermentation in this case activates an alcoholic fermentation, this makes forage susceptible to aerobic damage which quickly spoils mass when removing from storage. To avoid it, the grass haylage is to prepare in rolls under films that excludes the negative influence of air on a forage while animal feeding. The ensiling of grasses containing 30-35 % DM (“prewilted silage making”) is the main method of preservation in bunkers with lactic additives for better fermentation.
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